Saturday, August 26, 2017
1 lb. ground beef
½ cup chopped onion
½ head small cabbage, chopped (about 2 cups)
1 cup drained sauerkraut (use jarred, not canned)
½ tsp. each salt, ground black pepper, garlic powder
1 cup chicken broth
¼ cup heavy cream
1 cup shredded mozzarella cheese
8 oz whole milk Greek yogurt (or sour cream)
2 large eggs
¼ cup grated Parmesan cheese
½ tsp. salt
Pinch ground nutmeg
Preheat oven to 350ºF.
For meat mixture: Brown ground beef in large skillet; drain off excess fat. Add onion and cabbage and cook until wilted. Stir in sauerkraut, seasonings, chicken broth and cream; simmer mixture until liquid is reduced and thickened. Remove from heat and let cool a bit; then stir in shredded cheese. Place mixture in a greased 8x8 casserole dish, pressing down with spoon to compact the mixture.
For topping: Whisk together all ingredients; pour over meat mixture and spread evenly with a spatula.
Bake for 40-45 minutes, until topping is set and starting to brown.
Makes 4 generous servings.
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