Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
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I loved when my mom made this dish growing up in ND. I got close to how Mom made it, with a few tweaks.
1 lb lean burger
1 c. chopped onion and celery with a clove or two of chopped garlic
Low Sodium V8
Sauerkraut (from a can, a bag,or homemade)
17 oz Arrabbiata sauce (a spicy spaghetti sauce I found at the grocery store. Mom used a can of tomato soup instead.)
1/2 c uncooked Minute Rice
Brown burger, cook with chopped onion and celery. Turn heat to medium. Pour in a cup or so of V8, stir in Minute Rice. Add the spaghetti sauce or tomato soup. Cover and let cook until the rice softens, stirring frequently. Stir in kraut, heat through.
I also chopped up and added some frozen Hen of the Woods mushrooms.
Freezes well.
1 lb lean burger
1 c. chopped onion and celery with a clove or two of chopped garlic
Low Sodium V8
Sauerkraut (from a can, a bag,or homemade)
17 oz Arrabbiata sauce (a spicy spaghetti sauce I found at the grocery store. Mom used a can of tomato soup instead.)
1/2 c uncooked Minute Rice
Brown burger, cook with chopped onion and celery. Turn heat to medium. Pour in a cup or so of V8, stir in Minute Rice. Add the spaghetti sauce or tomato soup. Cover and let cook until the rice softens, stirring frequently. Stir in kraut, heat through.
I also chopped up and added some frozen Hen of the Woods mushrooms.
Freezes well.
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