German Potato and Cabbage Bake with Bacon (Kohl-Kartoffel-Auflauf) Recipe
This bake combines potatoes, white cabbage and bacon in one very hearty dish. In Germany, meals like this often appear in winter, when root vegetables and cabbage are the backbone of everyday cooking. The flavors are a bit like bigos and a potato gratin at the same time, but the whole dish is simpler and quicker to make.
A classic-style German winter bake that uses simple, inexpensive ingredients to create a deeply comforting, full-flavored meal. The combination of cabbage, bacon and caraway gives it a Central European character, while the creamy potatoes and cheese make it feel like a gratin.
Chef's tips
Season the cream mixture a bit more boldly than you think is necessary – the potatoes and cabbage absorb a lot of flavor. If your cabbage is very watery, fry it a little longer so excess moisture evaporates; this keeps the bake from turning soupy.
How to serve
Serve as a main course with a fresh salad or pickles. It also pairs nicely with roasted sausages or a simple green salad with a sharp vinaigrette. The next day, reheat a slice in a pan with a little butter to crisp up the bottom.
Ingredients
- potatoes - 800 g
- white cabbage - 500 g
- bacon - 200 g
- onion - 1 piece
- cream - 200 ml
- milk - 150 ml
- yellow cheese - 120 g
- butter - 1 tablespoon
- nutmeg ground - 0.25 teaspoon
- caraway seeds - 0.5 teaspoon
- salt
- black pepper
Preparation
- Peel the potatoes, slice them thinly (about 3–4 mm) and cook in salted water for 8–10 minutes, until almost tender but still slightly firm in the center. Drain and set aside.
- Shred the cabbage into thin strips and discard the hard core. Peel and finely chop the onion. Cut the bacon into cubes.
- In a large frying pan, fry the bacon over medium heat for 5–7 minutes, until the fat renders and the pieces are lightly crisp.
- Add the onion to the bacon and fry for 3–4 minutes, until softened. Then add the cabbage, caraway seeds, a pinch of salt and pepper. Fry for 8–10 minutes, stirring, until the cabbage softens and takes on a little color.
- In a bowl, mix the cream, milk, nutmeg, salt and pepper. Taste – the mixture should be distinctly seasoned, as the spices will be distributed throughout the whole bake.
- Grease a baking dish with butter. Arrange half of the potato slices on the bottom and season them lightly with salt.
- Spread all of the fried cabbage with bacon over the potatoes and level the layer.
- Cover with the remaining potatoes, again seasoning lightly with salt and sprinkling with pepper.
- Pour the cream and milk mixture over the whole dish, trying to distribute the liquid evenly.
- Sprinkle the top with grated yellow cheese.
- Place the dish in an oven preheated to 180°C (top and bottom heat) and bake for 30–35 minutes, until the top is golden and the mixture is bubbling around the edges.
- Let the bake rest for 10 minutes before cutting so it can firm up slightly and be easier to portion.
Storage
Store cooled leftovers covered in the fridge for up to 2–3 days. Reheat in the oven, covered with foil, at a moderate temperature so the bake warms through without drying out. You can also freeze individual portions and reheat directly from frozen, extending the baking time.
