Farmer’s Cabbage Casserole

Farmer’s Cabbage Casserole

Course: SidesCuisine: GermanDifficulty: Easy

This is a more modern, post-war rendition of what was a common dish for the working class. Ovens were unavailable to most people, so this would have been prepared on the stove or served at a canteen.


  • 1kg Head of white cabbage

  • 2 cups of breadcrumbs (or equivalent in bread)

  • 250ml milk

  • 2 large onions

  • 50g of cured bacon

  • 250g of ground beef or pork

  • Salt, Pepper

  • 40g Butter Melted


  • Slice the cabbage into thin strips and blanch them with boiling salt water for about 30 seconds
  • Soak the breadcrumbs or bread in the milk
  • Preheat the oven to 180°C
  • Meanwhile, cut the bacon into cubes and fry in a pan over medium heat until the fat has been rendered.
  • Dice the onion and add to the bacon and fry until soft
  • Add the ground meat and stir
  • Squeeze the excess milk from the bread mass and add to the pan as well, then season with salt and pepper
  • In a casserole dish, add the cabbage and the mean sautee and mix
  • Drizzle the melted butter over the pan and cook at 180°C for 90 minutes

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