Kohlauflauf mit Hackfleisch und Kartoffeln ist ein klassisches Rezept aus der deutschen Küche. Perfekt für den kalten Winter, wird dieser Auflauf im Ofen gebacken und mit Zutaten wie Kohl, Hackfleisch und Kartoffeln zubereitet. Es ist ein traditionelles Gericht, das in vielen Familien gerne bei der Sonntagsmahlzeit serviert wird. In diesem Artikel finden Sie das authentische Rezept von Omas Backofen, um dieses leckere Gericht einfach zu Hause nachzukochen.

Kohlauflauf mit Hackfleisch und Kartoffeln. Omas Backofen Rezepte

Thomas’ oven-baked dishes are the star of our kitchen today, as we prepare a white cabbage and potato casserole according to our grandmother’s recipe. You can see how this dish comes together in this video, which will surely make your mouth water.

We start by gathering our ingredients, which are super easy to find. For the casserole, we need 600 grams of floury potatoes, one small white cabbage, some onions, 400 grams of ground beef, 400 ml of heavy cream, 400 ml of vegetable broth, caraway seeds, salt, and pepper.

Firstly, we brown the beef in a pan until it becomes crumbly. While the meat cooks for a few minutes, we can start slicing the cabbage. I slice the cabbage away from my body and cut it in halves, then quarters. After removing the core, I cut the cabbage into small pieces. Next, we slice the onions and halve the potatoes lengthwise before cutting them into large pieces.

We then add the sliced cabbage to the hot pan and sauté it for a bit to enhance the flavor before removing it from the pan. We repeat with the sliced potatoes and onions, seasoning them with a pinch of salt, pepper, and caraway seeds before adding them to the mixing bowl.

Now it’s time to combine all the ingredients. We layer half of the potatoes, cabbage, and beef in a baking dish, then repeat with the remaining ingredients. We pour the vegetable broth and heavy cream over top and bake the casserole in the oven at 160°C for 50 minutes.

After it’s done, we can see that the vegetable broth and heavy cream have been completely absorbed by the potatoes to create a creamy, homogenous mass. The dish does really look and taste like something straight out of Grandma’s kitchen, and it’s so easy and quick to make, coming together mostly in the oven.

Overall, we give this recipe a thumbs up and highly recommend it to anyone looking for a comforting, delicious, and nostalgic meal.
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