Heston Brown - Recipes from Ukraine: Take a Glimpse into Ukraine through their Food

This is the perfect dish to make whenever you dont feel like slaving over a hot stove for countless hours. Literally set it and forget it.

Yield: 12 servings

Cooking Time: 10 hours and 20 minutes

List of Ingredients:

• 3-4 cups of cabbage, chopped
• 2 cups of instant brown rice
• 2 cups of water
• 1/3 cup of tomato juice
• 2 10-ounce can of tomato soup
• 2/3 cup of bacon bits
• 2/3 cup of dried mustard
• 3 teaspoons of horseradish
• cup of Greek yogurt
• 1 pound of kovbasa ring, casings removed
• 1 cup of cottage cheese
• 1 cup of cheddar cheese
• 1 cup of sour cream
• 1 10-ounce can of cheddar cheese soup
• 5 cups of hash browns, frozen and thawed
• 1 tablespoon of dill, chopped
• 1 cups of sauerkraut, chopped
• 2 tablespoons of sauerkraut liquid
• 1 onion, chopped
• cup of butter
• Dill, chopped and for garnish
• Sour cream, for garnish

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Instructions:

1. Grease the inside of a large slow cooker with cooking spray.

2. Pour in the tomato soup, shredded cabbage, and rice. Stir.

3. Pour in the water, bacon bits, and tomato juice. Stir well to incorporate.

4. Slice the kovbasa into inch circles and spread gently over the cabbage layer.

5. In a small bowl, mix the dried mustard, horseradish, and yogurt. Pour this over the kovbasa.

6. In a large bowl, combine the hash browns, chopped onion, cottage cheese, sauerkraut, sour cream, remaining bacon bits, cheese soup, and shredded cheddar cheese. Stir well, then pour this mixture over top of the kovbasa.

7. Pour the sauerkraut liquid over the top.

8. Cover and cook on the lowest setting for 8-10 hours. Turn off the slow cooker and serve immediately.