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Sarma Casserole and Rice & Sauerkraut - Alice Kuhar's Recipes

(Antonia Skrabec)
Small head cabbage, chopped in 1/2" pieces
1-1/2 lb. very lean beef
1 medium onion, chopped
Salt & Pepper, to taste
3/4 cup raw rice
1 can tomato soup
2 beef bouillon cubes
1 cup water
In a large skillet, saute onion and beef together until lightly browned. Add salt, pepper and rice; mix well, and cover. Simmer about 5 minutes. Put chopped cabbage in a colander and pour boiling water, over it to wilt slightly. Drain In a casserole dish, layer cabbage alternately with beef-rice mixture to make 3 layers. Dissolve bullion cubes in the cup of water and add to soup; mix and pour over cabbage-beef mixture. Cover and bake for approximately 1-1/2 hours at 325 degrees.

1 lb. sauerkraut, washed and drained
1 can tomatoes
1/2 lb. bacon, diced, fried, drained
2 handfuls raw rice
1 onion, chopped
1 teaspoon sugar
Salt & Pepper
Mix together all ingredients. Place in baking dish and bake at 350 degrees for about 1 hour, covered.

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