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Jager Kohl

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Make It

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  • Using a Dutch oven or other large covered pan, brown or reheat the meat to release the fats, sliced or cubed. Add the garlic and onions and continue cooking for 7-10 minutes.
  • Add 1/2 cup flour and stir as if making gravy. Add herbs and rest of flour layered in with potatoes as they're added. Add 1/4 cup of vinegar. Add water to a bit below the level of potatoes. Add caraway seeds. Cover.
  • Turn heat to medium-low. Prepare cabbage and put to the side. Do something else for about an hour, check and stir 2-3 times.
  • When the gravy is forming and the potatoes have gone a bit mushy, add the last vinegar, pepper and cabbage. Cover and cook about another 15 minutes. It is done. Have extra pepper and vinegar and even sour cream for dinners.

Special Equipment Needed


This is an old German farm recipe, using available meat and big appetites! Enlarges easily and very forgiving. The trick is the strong flavor of the meat, the vinegar, caraway, and steamed cabbage. It will expand almost infinitely. Can also be done as casserole but watch over-cooking cabbage.

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