Ingredients:
1 clove garlic, minced
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon sweet Hungarian paprika
1 teaspoon ground cumin
1 teaspoon crushed fennel seeds
1 lb ground lean pork or 1 lb turkey
1 medium onions, chopped
1 large carrots, grated
3 stalks celery, chopped
4 cups coarsely chopped cabbage
2 cups drained sauerkraut
2/3 cup rice
4 cups crushed tomatoes
2 cups water or 2 cups broth
Directions:
Preheat the oven to 350 F.
Mix the seasonings in a small bowl and set aside.
Peel and chop the onion, peel and grate the carrot, and chop the celery.
Break up the meat and cook it in a skillet until browned through. If it is very lean, you may need to add a little oil.
Add the onion, carrot and celery after it has cooked for a few minutes.
When the meat is browned and the vegetables softened, add the spices and mix them in.
Let cook just until the garlic is fragrant.
Remove the meat mixture to a very large lasagne pan or shallow casserole.
Mix in the chopped cabbage, sauerkraut, rice and tomatoes.
Spread evenly in the pan.
Add the water; it should come up to near the top of the mixture.
Cover the pan with foil.
Bake at 350 F for one hour; stirring once in the middle.
Servings: 4-6
Time preparation: 30 min.
Time total: 90 min.