Delicious! I didn't measure, I just eye-balled stuff. I used 5 red potatoes, unpeeled and cut up into small chunks, 1 leek, and about 2/3 of a head of cabbage, chopped. I boiled the potatoes, and sauteed the cabbage with some olive oil and some water until it was soft. I mixed the drained potatoes and the leeks, and roughly mashed them together with a potato masher, leaving some chunks of potato before I added the cabbage. I only added about 3 T. of butter, and plenty of salt and pepper. I forgot the mace, but it was still great. I'll add it next time I make this recipe, as I will definitely have it again. I served it with roasted chicken on a cold, rainy day and it was perfect comfort food.

Reviewed On: Mar. 16, 2009

This was fantastic! We doubled the recipe because we had a big group and put it into a 9x13 and it worked perfectly, baked it for 40 minutes and it was done. I also forgot to buy the currants, so we used 3 cups of golden raisins and it was a nice amount. I think what really made it though was the bread. I bought a loaf of a dense European style (harder crust, denser middle) French bread and then tore it by hand instead of cutting regular bread into cubes. A number of us decided that the choice of bread had a large impact. We served it with a vanilla sauce and there was none left at all. One of my friends described it as "it's like bread pudding, but it's so much better than bread pudding". Will make again. Thanks!

Reviewed On: Dec. 12, 2006

This was fantastic! I also reduced the amount of pepper to about 1 1/2 teaspoons, and rinsed and drained the sauerkraut before using it. I made this for an "Oktoberfest" luncheon we had at work. I made two pans, one with the tomatoes and one with a 15 oz. can of tomato sauce because that is what I had in the kitchen. I am glad I made two because all of it was gone at the end of the hour. People liked both types and I have had to give the recipe to numerous people and still have people asking me for it. Great recipe, will definitely be making again. Thanks!

Reviewed On: Oct. 11, 2005