1 hr 55 mins
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.
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Units: US | Metric
- 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
- 1Cook cabbage (whole or sliced) 'til tender, paring off the thick "spine" portion on each leaf.
- 2Combine ingredients from cooked rice to pepper; set aside.
- 3Combine the tomato soup, tomatoes, water; set aside.
- 4Spray a casserole pan.
- 5Put 1/2 of the sauerkraut in bottom of pan.
- 6Then 1/3 of the tomato mixture.
- 7Then 1/2 of the cabbage.
- 8Then all of the meat mixture, spreading it evenly; sprinkle onions on top of that.
- 9Then another 1/3 tomato mixture.
- 10Then the remaining cabbage.
- 11Then the remaining sauerkraut and then the remaining tomato sauce; if desired, drizzle ketchup on top.
- 12Bake 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.
- 13Let set for a least 1/2 hour before serving; provide sour cream for individual serving garnish.
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Nutritional Facts for Sauerkraut-Cabbage Casserole
Serving Size: 1 (356 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 462.8
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 4.3 g
- Cholesterol 109.1 mg
- Sodium 1571.3 mg
- Total Carbohydrate 69.3 g
- Dietary Fiber 6.8 g
- Sugars 15.1 g
- Protein 21.2 g