Sauerkraut-Cabbage Casserole |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Here's a fast way to create European stuffed cabbage flavor and texture without stuffing each leaf. I use my own flavored-up cooked rice recipe; you can use any rice flavor, even Rice-a-Roni. Ingredients:
1 1/2 cups rice, cooked with |
1 large bouillon cube, and |
1 dash thyme |
3/4 lb ground beef |
2 eggs |
1/2 cup breadcrumbs |
1 1/4 teaspoons salt |
1/2 teaspoon pepper |
1 (14 ounce) can tomato soup |
1 (14 ounce) can stewed tomatoes or 1 (14 ounce) can diced tomatoes |
1/2 cup water |
1 medium onion, sliced |
1 small cabbage, cooked, drained |
2 cups sauerkraut, lightly rinsed and drained |
Directions:
1. Cook cabbage (whole or sliced) 'til tender, paring off the thick spine portion on each leaf.
2. Combine ingredients from cooked rice to pepper; set aside.
3. Combine the tomato soup, tomatoes, water; set aside.
4. Spray a casserole pan.
5. Put 1/2 of the sauerkraut in bottom of pan.
6. Then 1/3 of the tomato mixture.
7. Then 1/2 of the cabbage.
8. Then all of the meat mixture, spreading it evenly; sprinkle onions on top of that.
9. Then another 1/3 tomato mixture.
10. Then the remaining cabbage.
11. Then the remaining sauerkraut and then the remaining tomato sauce; if desired, drizzle ketchup on top.
12. Bake covered at 350 for one hour; remove lid and bake for additional 35 minutes; if you use a large shallow pan, reduce baking time accordingly.
13. Let set for a least 1/2 hour before serving; provide sour cream for individual serving garnish.
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