Beefy Sauerkraut

Posted Fri, 09/30/11


Another good dish from Food Fare contributor Jackie Labrecque-Daigle:


Sauerkraut-Hamburger Casserole

1-1/2 to 2 LBS lean ground beef

1/2 onion, peeled & chopped

1/2 head green cabbage, shredded

2 cans (10.5 oz. each) cream of tomato soup

1 jar (32 oz.) sauerkraut (Libby's brand)

Salt, black pepper & parsley to taste



Add hamburger to a skillet; season with salt, black pepper and parsley to taste. Add chopped onion. Cook over medium heat, stirring frequently, until beef is no longer pink. Drain; set aside. Shred half-head of green cabbage. Drain liquid from jar of sauerkraut. In a large baking dish, layer portions of cooked hamburger and onion, sauerkraut and shredded cabbage. Top with cream of tomato soup, spreading evenly. Repeat layers with remaining ingredients. Bake in a 350-degree F oven for forty-five minutes to one hour, or until shredded cabbage is tender. Serve. Tip: If casserole mixture appears too dry, add a bit of water to the soup concentrate. It will provide moisture and also slightly dilute the strong tomato flavor.

The recipe is not only simple to prepare, it's quite tasty to boot.


I have never liked sauerkraut in any form before. However, my initial leeriness in trying the casserole soon turned to delight. The sourness of the sauerkraut somehow adds to the flavor of the dish, playing second fiddle to the beef and tomato soup concentrate.


For more delicious recipes from Jackie, click here.


Blog Tags: Canada


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