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Meat and cabbage casserole

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I know the name sounds a bit odd, but this is one of our favorite fall/winter meals.  It cooks up nicely, uses rice as a meat extender, and stores well should anything be left over.  Though not technically a Home Front recipe, because it’s actually a Slovak dish, it still has many of the same characteristics of an MoF recipes.

Start by washing and draining a jar of sauerkraut so that it is ready.  You can use up to two jars worth if you want, but I recommend starting with one jar until you see how the whole casserole tastes.  While you are prepping, you might as well grease a 9 x 13 Pyrex dish, since your hands are going to be messy later.  Take half of the sauertkraut and layer it evenly on the bottom of the dish.

For the filling, you will need 2-3 cups of cooked brown rice, depending on how meaty you want the final dish to be.  Mix in one grated onion, 2 tsp of paprika, 2 tsp of caraway seeds, 2 tsp of marjoram, and salt, pepper, and garlic powder to taste.  Dump in 1 lb/ 500 g of raw ground meat and two eggs to bind.  Using your hands, massage and squish everything together until well-incorporated.  While your hands are messy, layer the whole of the meat mixture on top of the sauerkraut already in the Pyrex.  Then layer the remaing sauerkraut on top of the meat mixture, making sure it is completely covered so the dish stays moist.  Sprinkle more paprika on top to make it look pretty.

Cover with foil and bake in a medium oven for about thirty minutes.  Uncover, and bake another fifteen minutes until the top browns a bit and gets crunchy.  Serve hot, with sour cream if you fancy.

This is an excellent dish to make for oven sharing.  Because it can stand up to some abuse, you can bake it at whatever medium temperature the other dish(es) need.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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