Sauerkrautcabbagecasserole Recipes

SAUERKRAUT CASSEROLE

Steps:

• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. , Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour.

SAUERKRAUT-CABBAGE CASSEROLE

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.

CABBAGE ROLL CASSEROLE

Steps:

• Chop cabbage into bite sized pieces, discard the core.
• Place cabbage in bottom of large deep casserole.
• Brown the meat, add the onion, garlic, salt and pepper.
• Add the rice and one can of the chopped tomatoes, including the juice.
• Mix together well and pour over the chopped cabbage.
• Spread the sauerkraut on top, including the juice.
• Cover with second can of chopped tomatoes and juice.
• Bake uncovered in a 350° oven for 20 minutes.
• Cover and continue baking for another hour or until rice is tender.