German Bamberger Kraubraten -Beef, Pork and cabbage Casserole

German Bamberger Kraubraten            -beef, Pork And Cabbage Casserole Recipe

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Nancy J. Patrykus


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.

★★★★★ 1 vote
4 servings
25 Min
45 Min


small head of cabbage about 1 pound
1 Tbsp
vegetable oil
medium onions chopped
1/2 lb
lean pork, cubed
1 lb
lean ground beef
1/2 tsp
1/2 tsp
1 tsp
vegetable oil
strips of thick bacon
1 tsp
caraway seeds
1/2 c
white wine

How to Make German Bamberger Kraubraten -Beef, Pork and cabbage Casserole


  • 1Remove 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
  • 2Grease 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.
  • 3Cut bacon strips in half and arrange on top .
    Place in a pre-heated 350F. and bake for 45 minutes.

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About German Bamberger Kraubraten -Beef, Pork and cabbage Casserole

Course/Dish: Beef, Pork, Casseroles
Hashtags: #Casserole, #Ethnic