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From Sara’s Bubbe
1 large pan 12 x 15-inch pan
2 packages shredded cabbage
2 – 2.5 pounds chopped meat
2 eggs
2 handfuls rice
Salt, to taste
Pepper, to taste
2 tablespoons onion soup mix
4 tablespoons ketchup
Mix all ingredients together, except the cabbage. Line the pan with half of the cabbage. Put the meat mixture on top. Then put the rest of the cabbage on top and set aside.
Sauce
1 large onion chopped
3 (16-oz) cans tomato sauce
2 (16-oz) cans water
3/4 cup canned sauerkraut
1/2 cup brown sugar
Saute onion in oil. Add tomato sauce, water, sauerkraut and brown sugar. Bring to a boil. Pour the sauce over the meat and cabbage mixture. Cover very well . Bake 2-1/2 hours at 350°.
Wine suggestion:
Barkan Pinotage, Rothberg Pinotage
available at OnlineKosherWine.com.
Can this be made ahead and frozen? if so, what’s the best way to defrost?
Yes, it can be frozen. The best way to defrost is slowly in the refrigerator.
I just made this for the holiday and it came out excellent! I actually made it on the stovetop because I didn’t have any oven space and it tasted wonderful.