Sauerkraut-Cabbage Casserole

• 1 1/2 cups rice, cooked with
• 1 large bouillon cube, and
• 1 dash thyme
• 3/4 lb ground beef
• 2 eggs
• 1/2 cup breadcrumbs
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1 (14 ounce) can tomato soup
• 1 (14 ounce) can stewed tomatoes or (14 ounce) can diced tomatoes
• 1/2 cup water
• 1 medium onion, sliced
• 1 small cabbage, cooked, drained
• 2 cups sauerkraut, lightly rinsed and drained

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.

rice, bouillon cube, thyme, ground beef, eggs, breadcrumbs, salt, pepper, tomato soup, tomatoes, water, onion, cabbage, sauerkraut

Taken from www.food.com/recipe/sauerkraut-cabbage-casserole-105007 (may not work)