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Unstuffed Cabbage w/Sauerkraut II (M, TNT)
Source: "Fast and Festive Meals for the Jewish Holidays," by Marlene Sorosky
Serves: 8

Cabbage Layer:
1 1-pound-12-ounce can whole tomatoes in juice, chopped
1 14-1/2-ounce can sauerkraut, drained
1 10-3/4 ounce can tomato soup
Scant 2/3 cup brown sugar, packed
1/4 cup lemon juice
4 cups green cabbage, thinly sliced (about 1/2 small cabbage)
1/2 cup white rice, uncooked

Meat Layer:
2 large eggs
1-1/2 pounds lean ground beef
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water

16 ounces cooked bow-tie noodles, for serving (optional).

Preheat oven to 375°F.

Make Cabbage Layer:
In a large bowl, stir together tomatoes with their juice, sauerkraut, soup, brown sugar, and lemon juice. Stir in the raw cabbage and mix well.

Make Meat Layer and Assembly:
In a medium bowl, mix eggs until blended. Add beef, salt, pepper, and water, and mix thoroughly.

Spread half the cabbage mixture in an ungreased 9"x13" casserole. Sprinkle with rice and stir to combine.

Drop meat mixture by spoonfuls over cabbage and spread into an even layer. Top with remaining cabbage, spreading evenly.

Place casserole on a baking sheet and bake, covered, for 1 hour. Remove cover and bake for 30 more minutes.

Let rest, uncovered, at least 20 minutes before cutting into squares. There will be some sauce on the bottom to spoon over casserole when serving.

Casserole may be refrigerated up to 2 days or frozen. Bring to room temperature and reheat, covered, at 375°F for 20 to 30 minutes or reheat in microwave.

If desired, serve with bow-tie noodles.

Posted by Marlene Arnold

Nutritional Info Per Serving: N/A