Kohl, Hack, Kartoffeln und fertig.

Ingredients

• 2 kg White Cabbage (core removed, quartered, shredded)
• 500 g Ground Beef (80% lean, can use pork or turkey)
• 2 tablespoons Unsalted Butter (for sautéing, can substitute with vegetable oil)
• 2 pieces Onion (peeled, diced)
• 3 pieces Potato (peeled, diced)
• 1 teaspoon Salt (plus extra for seasoning)
• 1 teaspoon Caraway Seeds (optional, lightly crushed)
• 1 teaspoon Dried Marjoram
• 1 teaspoon Sweet Paprika (edelsüß)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Granulated Sugar (for caramelizing onions and potatoes)
• 200 ml Water (for deglazing and steaming)
• 2 tablespoons Cornstarch (to thicken the meat mixture, can use all‑purpose flour)

Instructions

1. Prepare Workspace

   Place a kitchen towel under the cutting board to keep it from slipping while you work.

   Time: PT2M

2. Trim and Shred Cabbage

   Cut the core out of the white cabbage, quarter it, then slice each quarter into thin strips. Remove any tough outer leaves.

   Time: PT10M

3. Season and Steam Cabbage

   Add 1 tsp salt and 1 tsp caraway seeds to the shredded cabbage, drizzle 100 ml water, cover the pot and let it steam for 15 minutes, stirring once halfway through.

   Time: PT15M

4. Dice Onions and Potatoes

   While the cabbage steams, peel and dice the onions and potatoes into 1‑cm cubes.

   Time: PT5M

5. Caramelize Onion‑Potato Mix

   Melt the butter in the skillet over medium heat, add the diced onions and potatoes, sprinkle the sugar, and cook, stirring occasionally, until the mixture turns golden and the sugar caramelizes.

   Time: PT8M

6. Deglaze

   Add the remaining 100 ml water to the skillet, scraping the browned bits from the bottom until fully dissolved.

   Time: PT2M

7. Brown the Ground Meat

   Add the ground beef to the skillet, season with 1 tsp salt, 1 tsp dried marjoram, 1 tsp sweet paprika, and 0.5 tsp black pepper. Cook, breaking up the meat, until browned and no longer pink.

   Time: PT5M

8. Thicken the Meat Mixture

   Stir in the cornstarch (or flour) and mix well until the sauce thickens slightly.

   Time: PT2M

9. Preheat Oven

   Set the oven to 160 °C and allow it to preheat while you finish layering.

   Time: PT5M

   Temperature: 160°C

10. Layer the Casserole

    In the baking dish, spread half of the steamed cabbage, then add the meat‑onion‑potato mixture, and finally top with the remaining cabbage. Press each layer down firmly.

    Time: PT5M

11. Clean the Dish Edges

    Wipe any stray sauce or butter from the rim of the baking dish to prevent burning.

    Time: PT2M

12. Bake

    Place the dish in the preheated oven and bake for 60 minutes, uncovered, until the top is lightly browned and the casserole is bubbling.

    Time: PT60M

    Temperature: 160°C

13. Rest and Serve

    Remove the casserole from the oven, let it rest for 10 minutes before slicing and serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef: Ground Pork, Ground Turkey
• Instead of Unsalted Butter: Vegetable Oil
• Instead of Cornstarch: All-Purpose Flour

Equipment Needed

• Cutting Board
• Kitchen Towel
• Chef's Knife
• Large Pot with Lid
• Skillet
• Wooden Spoon
• Mixing Bowl
• Baking Dish (9x13 inch)
• Oven
• Measuring Spoons
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Trimming and shredding the cabbage
• Steaming the cabbage with salt and caraway
• Caramelizing the onion‑potato mixture
• Deglazing the pan to capture browned bits
• Properly seasoning and browning the ground meat
• Thickening the meat mixture with cornstarch
• Layering the casserole tightly
• Cleaning the dish edges before baking
• Baking at the correct temperature for the full hour

Chef Tips from the Video

• Use a high‑quality butter (or butterschmalz) for authentic flavor.
• Press each layer firmly with the back of a spoon to eliminate air pockets.
• Let the casserole rest; this makes slicing cleaner and the flavors meld.

Troubleshooting

Storage

Refrigerator: Cool, covered, up to 4 days

Freezer: Portion and freeze for up to 2 months

Room temperature: Not recommended; keep refrigerated

Make-Ahead Tips

• Assemble the casserole a day ahead, cover tightly, and refrigerate; bake when needed.
• The dish freezes well before baking—just thaw overnight and bake as directed.

Frequently Asked Questions