In the heart of Franconia, Germany, lies the charming town of Bamberg, renowned for its rich culinary heritage. Among its celebrated dishes, Bamberger Kraubraten stands out as a testament to the region's love for hearty and flavorful fare. This delectable casserole, a harmonious blend of beef, pork, and cabbage, captures the essence of Franconian cuisine with its medley of textures, flavors, and aromas. As you embark on a culinary journey to recreate this iconic dish, let us guide you through the steps to ensure a perfect Kraubraten experience, transporting you to the heart of Bamberg's culinary traditions.
Here are our top 4 tried and tested recipes!
BAMBERGER KRAUTBRATEN (BRAMBERGER MEAT & CABBAGE CASSEROLE)
Make and share this Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) recipe from Food.com.
Provided by annconnolly
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove outer, wilted cabbage leaves and core.
- Place cabbage in a large pot of boiling water and simmer gently for 10 minutes.
- Remove and drain.
- gently pull off 12 leaves and set aside.
- Finely chop the rest of the cabbage.
- Heat 1 T vegetable oil; add onions, pork, and ground beef.
- Cook until lightly browned. Drain off excess fat.
- Add the chopped cabbage, caraway seeds, salt, and pepper.
- Pour in the white wine.
- Cover and simmer the mixture for 10 minutes, stirring often.
- Grease an ovenproof dish with 1 t of vegetable oil;.
- line the dish with half the cabbage leaves.
- Spoon in the meat mixture, cover with the rest of the cabbage leaves.
- Cut bacon strips in half and arrange on top.
- Place in preheated 350 degree F. oven; bake for approximately 45 minutes.
Nutrition Facts : Calories 475.7, Fat 27, SaturatedFat 8.9, Cholesterol 118.7, Sodium 560.4, Carbohydrate 13.2, Fiber 3.6, Sugar 6.7, Protein 39.1
GROUND BEEF AND CABBAGE CASSEROLE
This is a proven family favorite. Tastes a lot like stuffed cabbage but much easier. If you do not tell them cabbage is included, they will not know what hit them until after they tell you they love it! Texas PeteĀ® hot sauce is a good way to spice it up a bit on your plate.
Provided by Paul
Time 2h50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
- Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
- Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
- Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
- Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 21.5 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 7.2 g, Sodium 902.1 mg, Sugar 9.5 g
GERMAN CABBAGE CASSEROLE - KOHL UND HACKFLEISCH
Cabbage and meat mildly seasoned with garlic and onions in a creamy cheese sauce and topped with breadcrumbs for a pretty presentation! A real comfort food. Even those who say they HATE cabbage will eat this and like it! I have even made this without the meat- using bulgur and veggie broth. Here is how: Just replace the meat with the same amount of bulgur- (for 1 lb of meat sub 1 cup bulgur) you will want to soak the bulgur according to the instructions on the package- if you bought it in bulk here is how... Bring 2 cups of veggie broth ( can use bouillon and water) per 1 cup bulgur When broth is boiling stir in bulgur. Cover and simmer about 15 minutes or until bulgur is soft. All the broth should be absorbed. Fluff the bulgur with a fork as you would rice and add to your recipe. I have used beef, pork, turkey and chicken with great results too. *See NOTE for freezing, make ahead and left over tips*
Provided by Mamas Kitchen Hope
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
- Drain grease from pan and discard.
- Add cabbage and cover.
- Cook until cabbage is clear.
- Add cheese and sour cream mixing well.
- Pour all into greased casserole and top with bread crumbs.
- Bake at 375 for 40 minutes.
- *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through.
GERMAN BAMBERGER KRAUBRATEN -BEEF, PORK AND CABBAGE CASSEROLE
Another delicious German recipe I was given to from a German housewife. While visiting my son,in Germany in the Air Force in 1970. He,his wife Deb and son Mark, rented an off base up-stairs apartment from a German farm family. They lived downstairs, and she graciously gave me a few of her recipes. Now you will have them.
Provided by Nancy J. Patrykus @Finnjin
Categories Beef
Number Of Ingredients 11
Steps:
- Remove outer wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for about 10 minutes.Remove and drain.Gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 Tabl. veg., add onions, pork and ground beef.Cook till lightly browned.Drain off excess fat. Add the chopped cabbage, caraway seeds,salt and pepper. Pour in the white wine . Cover and simmer the mixture for 10 minutes, stirring often
- Grease an oven proof casserole dish with 1 teas. veg oil. line the dish with half of the saved cabbage leaves. Spoon in the meat mixture. Cover with the rest of the cabbage leaves.
- Cut bacon strips in half and arrange on top . Place in a pre-heated 350F. and bake for 45 minutes.
Tips:
- To ensure the best flavor, use high-quality beef and pork. Look for cuts that are well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
- Don't be afraid to adjust the seasonings to your taste. If you like more spice, add a pinch of cayenne pepper or chili powder. If you prefer a sweeter flavor, add a tablespoon of brown sugar or maple syrup.
- Be sure to cook the cabbage until it is tender but still has a bit of crunch. Overcooked cabbage can become mushy and bland.
- Serve the Bamberger Kraubraten with boiled potatoes, mashed potatoes, or spaetzle. You can also add a dollop of sour cream or yogurt for extra richness.
Conclusion:
Bamberger Kraubraten is a hearty and flavorful dish that is perfect for a cold winter day. The combination of beef, pork, and cabbage creates a rich and complex flavor that is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook cabbage, give Bamberger Kraubraten a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love