German Bamberger Kraubraten -Beef, Pork and cabbage Casserole
Nancy J. Patrykus
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.
1small head of cabbage about 1 pound
1 Tbspvegetable oil
2medium onions chopped
1/2 lblean pork, cubed
1 lblean ground beef
1 tspvegetable oil
3-6strips of thick bacon
1 tspcaraway seeds
1/2 cwhite wine
How to Make German Bamberger Kraubraten -Beef, Pork and cabbage Casserole
- 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.