German Bamberger Kraubraten            -beef, Pork And Cabbage Casserole Recipe

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German Bamberger Kraubraten -Beef, Pork and cabbage Casserole

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


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.

About this Recipe

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