Sarma Hot Dish – Sauerkraut Recipes

Sarma Hot Dish

By The Krautfather  

September 27, 2012

  • Prep: 30 mins
  • Cook: 2 mins
  • Yields: N/A


6 to 8 slices bacon

1 1/2 pounds ground beef (or ham)

1 medium onion, chopped

Salt & Pepper, garlic (optional)

1 small head cabbage, coarsely chopped

1 cup uncooked long-grain rice

2 cups Frank's Kraut and juice

1 quart (32 oz) tomato juice + 1 can tomato soup


1Fry bacon and remove from pan and crumble.

2Brown beef or ham with the onion, Salt/Pepper/Garlic to taste. Add rice and bacon to browned meat mixture.

3Grease large casserole with butter. Line casserole bottom with 1/2" chopped cabbage. Spoon & Spread meat on top of the cabbage.

4Top meat with most of the Frank's Kraut and juice. Pour mixed tomato juice and tomato soup over meat mixture. Top with a thin layer of cabbage and remaining kraut.

5Bake Covered at 350 degrees for 2 to 2 1/2 hours. During baking, check to see if there is enough liquid for rice to absorb as it cooks. If there is excess liquid, remove cover during last 20 minutes.


Nutrition Facts

Serving Size8-10

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