Woodruff Special

This is a deconstructed cabbage roll in casserole form. Instead of individually wrapping each roll, you layer everything in a pan: cabbage leaves on the bottom, crumbled ground beef and bacon, chopped onion with seasonings, cooked rice, drained sauerkraut, more cabbage on top, and a quart of spaghetti sauce poured over everything.

Three to four hours in a low oven does the work. The cabbage softens and steams, the beef cooks through, and the spaghetti sauce soaks down through every layer. The sauerkraut adds a tangy bite that cuts through the richness of the beef and bacon.

Frying the bacon first and using the rendered fat to grease the pan adds smoky flavor from the very first layer.

Kitchen Tips

• Drain the sauerkraut well. Excess brine makes the casserole watery and throws off the balance between tangy and savory.
• Use raw ground beef, not pre-cooked. It cooks slowly in the casserole and releases its juices into the rice and cabbage, keeping everything moist.
• Keep it covered the entire bake time. Uncovering dries out the top cabbage layer before the interior is fully cooked.
• This gets better overnight. Make it a day ahead and reheat for even deeper, more melded flavors.

Variations

• Use ground pork or a pork-beef blend for a richer, more traditional Eastern European flavor.
• Add a can of diced tomatoes to the spaghetti sauce layer for extra vegetable content.
• Top with shredded Swiss cheese in the last 15 minutes of baking for a cheesy crust.