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Creamed Cabbage & Sauerkraut with Rye Breadcrumbs
Hot Hungarian paprika gives this casserole subtle heat but you could use sweet instead. Adding sauerkraut to the mix adds bites of salty tangy flavor throughout. Try leftovers layered with turkey, Swiss and Russian dressing on a panini for a Reuben-inspired sandwich.

Ingredients
Directions
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.
Tips
Tip: To make rye breadcrumbs, trim crusts from 3 slices (about 4 ounces) rye bread. Tear bread into pieces and process in a food processor until coarse crumbs form.
Nutrition Facts
Serving Size:
2/3 cup Per Serving:
114 calories; fat 5g; cholesterol 2mg; sodium 307mg; carbohydrates 16g; dietary fiber 3g; protein 4g; sugars 5g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 272IU.
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