Sauerkraut-cabbage Casserole

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.