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.”
1hr 55mins

Ingredients Nutrition


  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.

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