SAUERKRAUT CASSEROLE
Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish. -Rosemary Pryor, Pasadena, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 905mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 7g protein.
SAUERKRAUT-CABBAGE CASSEROLE
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.
Provided by Kathy228
Categories One Dish Meal
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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