Potato and minced meat casserole is deservedly loved by many for its simplicity, satiety and excellent taste. And, of course, there are plenty of cooking options.
I would like to suggest one of my favorites - German potato casserole. Why German? Because it is prepared using minced pork and sauerkraut, and this is so German! :)
- Total cooking time – 60 minutes
- Active cooking time – 20 minutes
- Calorie content per 100 g – 140 kcal
- Number of servings – 8
Recipe for German potato casserole with minced meat
This recipe is an idea, and the quantity and ratio of ingredients can be changed to suit your taste. Some will like to add more cabbage, some will find it more economical to increase the potato layer, some will add more juice from the cabbage to make the casserole juicier, while others will squeeze it out.
Ingredients:
- Potatoes – 750 g
- Salt- taste
- Milk– to taste (for mashed potatoes)
- Olive oil – 1 tsp.
- Minced meat – 750 g(from pork)
- Black pepper– to taste (ground)
- Allspice – 1/2 tsp.(ground)
- Onions – 1 pc.(cut into thin half rings)
- Sauerkraut– 750 g
- Cumin – 1 tsp.(seeds)
- Cheese – 200 g(grated)
Preparation:
Peel the potatoes and boil in salted water until tender. Drain the water and pound with a masher. If desired, you can add a little milk, but the puree should not be liquid.
While the potatoes are cooking, heat olive or other vegetable oil in a frying pan and fry the minced meat until half cooked. Turn it off as soon as it changes color. Salt and pepper to taste, add allspice. 
Place a layer of minced meat in a lightly greased baking dish. There is a bow on it. 
Cover with a layer of sauerkraut, sprinkle with cabbage juice if you want the casserole to be juicier, and sprinkle with caraway seeds. Spread the mashed potatoes over the cabbage in an even layer. 
Step 1: boil the potatoes.
Rinse the potatoes under running water to remove dirt, and then peel the vegetables. Rinse the peeled root vegetables again, and then put them in a saucepan, cover with cold water and put on fire. Bring the water in the pan to a boil, reduce the heat and cook the potatoes until fully cooked. That is, until the vegetables become loose and can be easily pierced with a knife or fork.While the potatoes are boiling, start preparing other ingredients, this will take you less time to do everything, and besides, the potatoes do not need constant monitoring during cooking.
Step 2: fry the minced meat.
Peel the onion and cut into small cubes. The minced meat should be defrosted at room temperature.
Heat a small amount of vegetable oil in a frying pan and fry the onion in it until transparent. Then add the minced meat, add salt and pepper to taste (black and allspice, or hot), mix everything thoroughly and simmer over medium heat for 15-20 minutes.
Step 3: fry cabbage and carrots.
Wash the cabbage, remove the stalk and peel off the withered leaves, then cut the rest into thin strips.
Peel the carrots, rinse thoroughly and grate on a medium grater. And if you have a special Korean-style carrot grater, then that’s absolutely wonderful.
Fry the cabbage and carrots separately from the meat. Salt, pepper and simmer for 20-25 minutes over medium heat, stirring occasionally.
Step 4: Prepare mashed potatoes.
The boiled potatoes were just about ready. Drain it of any remaining water and then use a masher to puree it. Of course, you can grind it with a blender, but, in my opinion, it turns out too liquid.
Step 5: three cheeses.
Cut the rinds off the cheese and grate it on a medium or fine grater.
Step 6: prepare a casserole with cabbage, minced meat and potatoes.
Set the oven to preheat to 200 degrees, and at this time place all the ingredients in a baking dish. The first layer goes about 1/3 of all the mashed potatoes, smooth it out and spread a thick layer of sour cream on top. Place the minced meat fried with onions on top of the sour cream and smooth it out. Make the next layer of cabbage stewed with carrots. Spread the remaining mashed potatoes, smooth out any bumps again and sprinkle grated cheese on top.
Place the formed casserole in the oven for 30 minutes. After which the casserole with cabbage, minced meat and potatoes will set, be covered with an appetizing cheese crust and be ready to serve.
Step 7: serve the casserole with cabbage, minced meat and potatoes.
Serve casserole with cabbage, minced meat and potatoes for lunch or dinner. This dish will appeal to all family members, and no one will leave the table hungry. Cut it with a knife and place it on plates. And as a light side dish, you can add canned peas or corn to each serving, and also decorate everything with fresh herbs.
Bon appetit!
When frying minced meat or cabbage, you can add a little tomato paste or chopped tomatoes in a blender to the frying pan.
It is not necessary to turn the potatoes into mashed potatoes; you can cut them into slices, but the version with mashed potatoes turns out more tender, in my opinion.
The order of layers in a casserole with cabbage, minced meat and potatoes is not important; you can even add cheese in the middle, or, if you have more ingredients or a smaller shape, repeat the layers several times.
Any casserole is a space for creativity. And cabbage casserole is doubly so. It is only important to know the proportions of the sauce or dough for pouring. As for the rest, you can safely experiment with the filling.
White cabbage casserole or simply cabbage pie looks complicated to prepare. In fact, the whole process consists of three simple steps: chopping the cabbage, preparing the egg wash (sauce, dough) and baking.
Classic recipe with sour cream
Cabbage casserole like in kindergarten is exactly that recipe. Cabbage itself is quite bland, so for a piquant taste and aroma it is advisable to add natural spices and herbs. If you are preparing a dish for a child, then exclude any seasonings and add only salt.
You will need:
- white cabbage - 500 g;
- sour cream - 200 ml;
- egg - 3 pieces;
- flour - 250 g;
- dill, parsley - a small bunch;
- baking powder - 1 tablespoon;
- salt, spices.
Preparation
- Finely chop the cabbage using a knife or a special shredder.
- Chop the greens and add to the cabbage. You can also use finely chopped green onions.
- Add salt, add spices and mix (squeeze) well with your hands so that the cabbage releases juice.
- In a separate bowl, beat the eggs until fluffy. Pour sour cream into the eggs, add flour and baking powder. Mix well again with a mixer until an airy homogeneous mass appears.
- Spread the cabbage evenly into a silicone mold or baking container. Pour the resulting dough of sour cream, flour and eggs on top.
- Preheat the oven and bake the dish at 180 degrees for about 30 minutes until a crust appears.
You can make some adjustments to the recipe for cabbage casserole in the oven. Sour cream can be replaced with low-fat cream (equal amounts). Kefir or yogurt is not suitable for this recipe.
From sauerkraut and mashed potatoes in the oven
You will need:
- potatoes - 5-6 pieces;
- vegetable broth - 1 glass;
- sauerkraut - 500 g;
- dill seeds - half a teaspoon;
- onion - 1 piece;
- vegetable oil - 3-4 tablespoons;
- salt, spices - to taste.
Preparation
- Prepare mashed potatoes: peel and boil potatoes until tender. Mash with hot vegetable broth. (Make broth from any vegetables: onions, carrots, potatoes, cauliflower, broccoli, asparagus, etc.).
- If the sauerkraut is too sour, it should first be washed and drained.
- Cut the onion into half rings. Fry in vegetable oil for no more than 2-3 minutes.
- Take a ceramic, cast iron or any heat-resistant form. Lubricate it with vegetable oil. Place half of the mashed potatoes as the first layer, then the fried onions. The third layer is sauerkraut, then mashed potatoes again.
- Pour the remaining oil on top and bake in the oven for 15-20 minutes at 180-200 degrees.
Any salad or fresh cucumbers will go perfectly with sauerkraut casserole. Creamy sour cream sauces, such as tartar or garlic sauce, go harmoniously with the dish. Sauces often contain several types of herbs. Basil adds a special piquancy. Cabbage casserole is prepared quickly in the oven.
Recipes for cabbage casserole in a slow cooker
With minced meat
Cabbage casserole in a slow cooker - a 2 in 1 dish - both a side dish and a meat dish together. A hearty and nutritious option for lunch or dinner will please every family member. In a slow cooker, cabbage casserole with minced meat turns out soft and airy. It is delicious both hot and cold.
You will need:
- cabbage - 550 g;
- meat (chicken, pork, beef) or prepared minced meat - 300 g;
- egg - 4 pieces;
- onion - 1 medium;
- butter - 40 g;
- sour cream (20%) - 200 ml;
- semolina - 120 g;
- salt - to taste.
Preparation
- Chop the cabbage into thin strips. Finely chop the onion.
- Wash the meat, dry it, cut it into small pieces or grind it in a blender or meat grinder.
- Turn on the multicooker in the “Frying vegetables” mode. Melt the butter in a bowl.
- Fry the onion in oil until soft. Stir constantly.
- If you are using cabbage from last year's harvest, which has been in storage for a long time, then after chopping it, pour boiling water over it for 10 minutes and drain the water. If the vegetable is of this harvest and the leaves are soft, there is no need to pour it.
- Add sour cream, eggs, minced meat or finely chopped meat to the cabbage. Add 2 teaspoons. Also add fried onions and semolina. Mix everything thoroughly into a homogeneous mass with your hands or a spoon.
- Do not wash the multicooker bowl after frying the onions, this will give the casserole a pleasant onion aroma.
- Grease the container with butter. To form a crust, generously sprinkle the bottom and walls with semolina (2-3 tablespoons).
- Place cabbage mixture in bowl and spread evenly.
- Close the lid and cook in the “Baking” mode for 1 hour or “Multi-cook” at 125 degrees for 1 hour.
- When the multicooker turns off, open the lid and leave the dish for another 15 minutes. Then remove using the steamer basket. Cabbage casserole with minced meat is ready!
With ham and cheese
You will need:
- white cabbage - 300-400 g;
- bacon or ham - 200 g;
- hard cheese - 100-150 g;
- milk - 250 ml;
- breadcrumbs or dry white bread - 100 g;
- egg - 3 pieces;
- vegetable oil - 2 tablespoons;
- salt, spices, dill - to taste.
Preparation
- Finely chop the cabbage and cut the ham into slices or cubes.
- Fry the ham or bacon in the multicooker bowl in the “Frying” or “Baking” mode for about 10-15 minutes until golden brown.
- Add the cabbage to the ham and fry for another 15 minutes.
- Pre-soak dry bread or breadcrumbs in milk. When they are completely swollen, add eggs to the mixture and beat with a blender or mixer.
- Add chopped herbs, grated cheese, salt and spices to the mixture.
- As soon as the cabbage and ham are stewed, pour them with the egg-milk mixture. Mix well.
- Cook in the “Baking” mode for about 30-40 minutes. After this time, turn the cabbage casserole in the slow cooker using the steamer basket and cook for another 15 minutes on the other side. You don’t have to turn it over, but then you need to set the “Baking” mode for 60 minutes.
The recipe for cabbage casserole can be slightly modified by adding other products. This will not make the taste worse; on the contrary, it will acquire a soft consistency and a delicate aroma. Instead of ham or bacon, you can use hunting sausages. Replace crackers with semolina. And add a couple of spoons of sour cream to the egg-milk mixture.
Cabbage casserole in the oven or slow cooker is a hearty and healthy snack not only for adults, but also for children. Very often, parents do not know how to get their child to eat stewed vegetables. Cabbage casserole with eggs and other healthy vegetables turns out to be the only option that kids don’t refuse. And even, on the contrary, they eat with pleasure.
step by step recipe with photos
A hearty cabbage casserole with the aroma of your favorite spices is an amazingly tasty snack dish, a variant of original and healthy baked goods. It perfectly combines slices of juicy boiled cabbage with tender chicken meat and small pieces of fresh herbs.
Wheat flour and eggs reliably bind together an appetizing ensemble of vegetables and minced meat. It can be served with hot sauce and a glass of cold tomato juice.
A mold sprinkled with breadcrumbs will make it easy to remove the whole casserole in the form of a golden brown block with a stable crust, cutting which is no less a pleasure than eating it.
Ingredients
- white cabbage 350 g
- chicken fillet 350 g
- chicken egg 3 pcs.
- cream 2 tbsp. l.
- wheat flour 1-2 tbsp. l.
- breadcrumbs 1.5-2 tbsp. l.
- butter 10 g
- greens 1 bunch
- ground black pepper
Preparation
1. Wash the cabbage and dry. Chop into thin long strips.
2. Place a saucepan of water over high heat. Let it boil. Place cabbage strips into boiling water. Stir. Bring to a boil over high heat. After boiling, cook for 3-5 minutes.
3. Place the cooked cabbage in a colander. Rinse with cold water. Shake to remove excess water and squeeze lightly with your hands.
4. For the casserole you will need minced meat. It can be pork, beef, chicken, or mixed. The meat must be washed, dried, cut into pieces and passed through a meat grinder or blender.
5. Add the cooled cabbage sticks and minced meat to the bowl. Stir.
6. Beat eggs into the cabbage-meat mixture. Stir.
7. Add flour, add cream with a fat content of 30 percent or higher. Stir.
8. Rinse the greens and dry with a towel. Chop finely. Add to cabbage mixture. Season to taste with ground black pepper and salt. Stir.
9. Choose a deep, heat-resistant pan. Grease it with butter. Sprinkle with breadcrumbs, semolina or flour.
