This is my own concoction based on a dish we were served at a dear friend’s home. It is reminiscent of the kind of food my grandma used to make. If you’re not a fan of cabbage or sauerkraut, give this a try anyway, but just double the rice. You might be pleasantly surprised!
3/4 head of cabbage, shredded or one large jar of sauerkraut, drained
1 large onion, chopped
bacon or sausage (you decide how much – it adds the flavor)
1 cup rice, uncooked
2 cups water, or more
Fry cabbage and onion in large pot with bacon or sausage. When onion and cabbage are soft, add rice to pot and cover with the water. Put a lid on the pot and let it simmer until the rice is cooked. You might need to add water as it cooks.
Serve with: Corn and cooked carrots