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Cranberry Sauerkraut Casserole
Instructions
  1. Wash cabbage and peel off some leaves, cut rest of cabbage into strips. Cook cabbage in saltwater for 30 minutes. Peel carrots and cut them lengthwise in fine slices, cook them for 10 minutes.
  2. Pour cabbage and carrots off and let them drain.
  3. Peel and chop onions and garlic. Heat oil in pan and roast ground meat making it crumbly. Add onions and garlic. Season to taste with salt, pepper, and paprika. Stir in ketchup, breadcrumbs, and cranberries. Wash parsley, shake it dry and chop it. Add chopped parsley to meat.
  4. Whisk eggs and milk. Add salt and pepper.
  5. Put carrot slices on cabbage leaves. Spread ground meat mass over it and roll it up.
  6. Grease gratin dish. Put cabbage strips in it. Cut meat rolls crosswise in half and lay it on top of cabbage.Pour on egg milk. Coat with cheese. Bake in preheated oven at 220 degrees C (gas level: 3-4, fan oven 180 degrees C) for about 30-40 minutes.