grandma's cabbage casserole

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

This is one of my dad's mom's Hungarian recipes. Grandma lived with my mom and dad until she passed away when I was 3 months old. She left a lot of hand written recipes for my mom who was only 19 at the time- my mom made a lot of these recipes for our family growing up in the 40's and 50's, now I have some of these recipes in my arsenal and have tweaked them a bit for modern times- hope you like this one. Enjoy! Photo from ifood.

★★★★★ 1
serves 10-12 servings
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For grandma's cabbage casserole

  • 1 md
    onion, chopped
  • 2 Tbsp
    vegetable oil
  • 1 lb
    ground pork
  • 1 1/2 Tbsp
    sweet hungarian paprika, more or less to taste
  • 1 c
  • 16 oz
    jar sauerkraut, rinsed and drained(processed cabbage)
  • pinch of dry thyme
  • 1 c
    cooked rice
  • 10 sm
    smoked sausages
  • 1 c
    dairy sour cream
  • salt and pepper to taste

How To Make grandma's cabbage casserole

  • 1
    In a large skillet sauté the onion in oil over medium heat until translucent; add meat. paprika and water; cook meat for about 12 minutes or until all the liquid is absorbed and meat is no longer pink. Set aside.
  • 2
    In a large pot or Dutch oven cook the sauerkraut and smoked sausage until heated through, season with the thyme.Set aside. Remove sausage and slice in half lengthwise.
  • 3
    In a large casserole dish sprayed with non-stick spray; place 1/2 the sauerkraut then all the pork and onion mixture, then all the rice. Layer the remaining sauerkraut over the rice and then place the sliced smoked sausage on top-next spread the sour cream on top. Bake at 350^ for 30-45 minutes. Let set for 5 minutes, then cut with a sharp knife. Serve with sour cream.