Stuffed Cabbage Casserole

By michaelmeiner

Ingredients

• CABBAGE LAYER
• 1 can (1 lb., 12 oz.) whole tomatoes in juice -- chopped
• 1 can (14.5 oz.) sauerkraut -- drained
• 1 can tomato soup
• 2/3 cup brown sugar
• 1/4 cup lemon juice
• 4 cups shredded cabbage
• 1/3 cup uncooked white rice
• MEAT LAYER
• 2 large eggs -- beaten
• 1 1/2 pounds lean ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup water

Details

Servings 1

Preparation

Step 1

Preheat oven to 375.

In a large bowl, mix together canned tomatoes, sauerkraut, tomato soup, brown sugar and lemon juice. Add shredded cabbage and stir. Place 1/2 the mixture in the bottom of a 9 x 13" pan. Sprinkle the rice into the mixture and lightly mix.

In a medium bowl, mix beef, salt, pepper, water and eggs. Spread meat mixture over cabbage layer. Top with remaining cabbage mixture.

Bake covered for one hour. Uncover and bake for an additional 30 minutes, until lightly brown.