Prep 25 mins
Cook 1 hr 30 mins
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.
- 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
- 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.
This was great! Did double the meat as we like things meaty and left out the breadcrumbs but did everything else the same. Delicious. Will definitely make again.
Now this sounds like inside-out galomki!