3 tablespoons unsalted butter, in all
11/2 pounds Brined Cabbage
2 small bay leaves, 4 black peppercorns, and 4 all- spice berries, tied in a cheesecloth bag
1 teaspoon sugar
1/4 pound cooked beef
1/4 pound cooked tongue
6 ounces frankfurters
6 ounces lean ham
2 Brined Cucumbers
6 marinated plums
1 teaspoon capers
12 black Greek olives, halved and pitted
1 medium onion, finely chopped and sauteed for 7-8 minutes in 1 table- spoon unsalted butter
1 tablespoon bread crumbs
6 tablespoons grated Par- mesan cheese
3 tablespoons finely chopped scallions
6 slices lemon
Melt 1 tablespoon of butter in a heavy 3- to 4-quart saucepan, add
the sauerkraut, spice bag, and sugar, and saute for 15 minutes, or until
tender, stirring occasionally to keep the sauerkraut from sticking to the
Meanwhile, cut the cooked beef, tongue, frankfurters, ham, and
pickles into 1/2-inch dice. Combine this mixture with the capers and
olives and set aside.
When the sauerkraut is cooked, discard the spice bag and mix the
onions into the sauerkraut.
Preheat the oven to 375°F.
Grease a 3- to 4-quart rectangular casserole with 1 tablespoon of
butter and spread half the sauerkraut over the bottom. Cover with all the
diced meats and pickles, then top with remaining sauerkraut. Smooth
the top, sprinkle with the bread crumbs and grated cheese, dot with the
remaining butter, and bake for 15-20 minutes.
Cut into 6-8 squares and transfer to individual heated serving
plates. Smooth the sides and decorate with the chopped scallions, lemon
slices, and marinated plums. Serve at once.
Variation Fish Casserole
Instead of the beef, tongue, frankfurters, and ham, substitute up to 1
pound of assorted fish fillets, sauteed in unsalted butter or oil and cut
into 1-inch pieces.