Sauerkraut-Cabbage Casserole - cooking recipe

Ingredients

1 1/2 cups rice, cooked with
1 large bouillon cube, and
1 dash thyme
3/4 lb ground beef
2 eggs
1/2 cup breadcrumbs
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 (14 ounce) can tomato soup
1 (14 ounce) can stewed tomatoes or (14 ounce) can diced tomatoes
1/2 cup water
1 medium onion, sliced
1 small cabbage, cooked, drained
2 cups sauerkraut, lightly rinsed and drained

Preparation

Cook cabbage (whole or sliced) 'til tender, paring off the thick \"spine\" portion on each leaf.
Combine ingredients from cooked rice to pepper; set aside.
Combine the tomato soup, tomatoes, water; set aside.
Spray a casserole pan.
Put 1/2 of the sauerkraut in bottom of pan.
Then 1/3 of the tomato mixture.
Then 1/2 of the cabbage.
Then all of the meat mixture, spreading it evenly; sprinkle onions on top of that.
Then another 1/3 tomato mixture.
Then the remaining cabbage.
Then the remaining sauerkraut and then the remaining tomato sauce; if desired, drizzle ketchup on top.
Bake covered at 350 for one hour; remove lid and bake for additional 35 minutes; if you use a large shallow pan, reduce baking time accordingly.
Let set for a least 1/2 hour before serving; provide sour cream for individual serving garnish.