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This German Cabbage Casserole is a hearty, comforting dish that brings a taste of Germany right to your kitchen. Layers of tender cabbage leaves and savory ground beef meld together with tomato sauce and beef broth to create a rich, flavorful meal. Perfect for those chilly evenings when you crave something warm and satisfying. Let's dive into this simple yet delicious recipe that will have everyone asking for seconds!
The name of the recipe: German Cabbage Casserole Recipe
Ingredients:
- 1 head cabbage
- 1 lb ground beef
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and cook the cabbage leaves for about 5 minutes until tender. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
- Stir in the tomato sauce, beef broth, salt, and black pepper. Simmer for 10 minutes.
- In a baking dish, layer half of the cabbage leaves, then half of the meat mixture. Repeat with the remaining cabbage and meat mixture.
- Cover with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: German Sausage Casserole Recipe
What you will need to make German Cabbage Casserole
Cabbage: Adds a tender, slightly sweet base that balances the savory meat and sauce, making the casserole hearty and filling.
Ground beef: Provides rich, meaty flavor and protein, creating a satisfying and substantial dish.
Onion: Enhances the dish with a mild sweetness and depth, complementing the beef and cabbage.
Garlic: Adds aromatic, savory notes that elevate the overall flavor profile of the casserole.
Tomato sauce: Brings acidity and moisture, tying together the ingredients with a cohesive, tangy taste.
Beef broth: Infuses the casserole with a robust, savory flavor, ensuring the dish remains moist and flavorful.
Tools and Instruments Needed
What tools/instruments will be needed to make German Cabbage Casserole Recipe
- Large pot: Needed to boil cabbage leaves until tender, ensuring they are soft enough for layering in the casserole.
- Large skillet: Used to brown ground beef and cook onions and garlic, creating the flavorful meat mixture.
- Baking dish: Essential for layering cabbage and meat mixture, then baking to meld flavors together.
- Foil: Covers the baking dish to retain moisture during the initial baking period, ensuring the casserole doesn't dry out.
German Cabbage Casserole Recipe
Ingredients:
Main Ingredients
- 1 head Cabbage
- 1 lb Ground Beef
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Tomato Sauce
- 1 cup Beef Broth
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and cook the cabbage leaves for about 5 minutes until tender. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
- Stir in the tomato sauce, beef broth, salt, and black pepper. Simmer for 10 minutes.
- In a baking dish, layer half of the cabbage leaves, then half of the meat mixture. Repeat with the remaining cabbage and meat mixture.
- Cover with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Cabbage and Sausage Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using savoy cabbage instead of regular cabbage adds a slightly sweeter taste and a more tender texture to the casserole.
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