Pork and Cabbage Casserole

As the cold weather encroaches I begin to crave those central European comfort foods that my ancestors loved. Making stuffed cabbage is difficult and time consuming, but this is just as tasty and WAY simpler! It's more of a pork and cabbage lasagne.

Pork and Cabbage Casserole

Nutrition Facts
Servings 6

Amount Per Serving
Calories 306
Total Fat 15.8g
Saturated Fat 5.1g
Cholesterol 90mg
Sodium 151mg
Total Carbohydrates 6.3g
Dietary Fiber 2.3g
Sugars 3.3g
Protein 33.7g


1 small head cabbage, about 1 lb
2 Tbs vegetable oil
1 onions, chopped
1 1/2 lbs lean pork, in 3/4 inch cubes
1/2 cup chicken stock
1 tsp caraway seeds
Salt and freshly ground pepper to taste
6 slices bacon, cut in half

Cook the whole cabbage in a large pot of boiling water for 10
minutes.

Peel off 12 of the outer leaves, set aside, and chop
the remaining cabbage.

Heat the oil in a large skillet over moderate heat and saute the onions until tender but not brown, about 5 minutes.

Add the pork and cook until lightly browned.

Add the chopped cabbage, stock, caraway seeds, salt, and pepper and simmer covered for 10 minutes.

Line a greased 9X13 baking dish with half the cabbage leaves, removing the ribs if
necessary to make them lie flat.

Add the pork mixture and top with the remaining cabbage leaves.

Arrange the bacon slices on top and bake in a preheated 350F oven for 45 minutes. 

Allow to rest 10 minutes before slicing

Cook's Notes:

• You can use the traditional method of boiling the whole cabbage to tenderize the leaves as I have indicated in this recipe, or you can employ the more modern method of freezing the cabbage to accomplish the same thing.