Best Sauerkraut Cabbage Casserole Recipes

BIEROCK CASSEROLE

Bierock Casserole image

A savory ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!

Provided by Kathy Wing

Categories World Cuisine Recipes European German

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

½ cup chopped onion
1 ½ pounds lean ground beef
1 (16 ounce) can sauerkraut, drained and pressed dry
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Nutrition Facts : Calories 673.8 calories, Carbohydrate 32.5 g, Cholesterol 113.6 mg, Fat 42.3 g, Fiber 0.2 g, Protein 37.1 g, SaturatedFat 17.3 g, Sodium 894.4 mg, Sugar 6.4 g

SAUERKRAUT-CABBAGE CASSEROLE

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

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

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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