large head of cabbage
1 large sliced onion
2 (15 oz. ea.) cans diced tomatoes
2 (28 oz. ea.) cans sauerkraut (do not drain)
1 lb. ground beef
salt and pepper, to taste
garlic powder, to taste
1 (46 oz.) can vegetable juice (like V8)

Preheat oven to 450°F.

Place a layer of cabbage leaves in bottom of a deep roasting pan. Next layer half the sliced onions, 1 can of tomatoes, 1 can sauerkraut and half the ground beef. Season beef with salt, pepper and garlic. Repeat layers.

Top second layer with more cabbage leaves to cover. Pour entire can on vegetable juice over top. Cover with foil and bake for 1 hour.

Remove foil; stir casserole and bake another half hour or until juices have evaporated to desired consistency. Casserole is delicious with a little or a lot of juice.

Best served with homemade (lumpy) mashed potatoes.

Submitted by: Danelle Centers