SAUERKRAUT-CABBAGE CASSEROLE

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Sauerkraut-Cabbage Casserole image

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.

Provided by Kathy228

Categories     One Dish Meal

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

  • Cook cabbage (whole or sliced) 'til tender, paring off the thick "spine" portion on each leaf.
  • Combine ingredients from cooked rice to pepper; set aside.
  • Combine the tomato soup, tomatoes, water; set aside.
  • Spray a casserole pan.
  • Put 1/2 of the sauerkraut in bottom of pan.
  • Then 1/3 of the tomato mixture.
  • Then 1/2 of the cabbage.
  • Then all of the meat mixture, spreading it evenly; sprinkle onions on top of that.
  • Then another 1/3 tomato mixture.
  • Then the remaining cabbage.
  • Then the remaining sauerkraut and then the remaining tomato sauce; if desired, drizzle ketchup on top.
  • 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.
  • Let set for a least 1/2 hour before serving; provide sour cream for individual serving garnish.

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