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Old 10-30-2013, 05:38 AM   #1
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Serbian Moussaka

We used to go to Serbian Festival each fall held at a local Orthodox church in Kansas City, KS. The food was wonderful (mostly carby) – lovely handmade strudels and other sweet and savory Serbian delicacies. They served a moussaka that was different than the usual Greek ones: a meat, rice, and sour cabbage base with a tangy topping. I have searched all over for a similar recipe – even their church cookbook didn’t carry it.

So I’ve been tinkering, and I think I’ve come up with a very good lowcarb version. I used LindaSue’s Cabbage Roll Pie as a starting point for the meat base – thanks, again, LindaSue! Sorry I didn’t get a picture of the finished casserole – the family gobbled it up before I could do so.


SERBIAN MOUSSAKA

Meat mixture:
1 lb. ground beef
½ cup chopped onion
½ head small cabbage, chopped (about 2 cups)
1 cup drained sauerkraut (use jarred, not canned)
½ tsp. each salt, ground black pepper, garlic powder
1 cup chicken broth
¼ cup heavy cream
1 cup shredded mozzarella cheese
Topping:
8 oz whole milk Greek yogurt (or sour cream)
2 large eggs
¼ cup grated Parmesan cheese
½ tsp. salt
Pinch ground nutmeg

Preheat oven to 350ºF.
For meat mixture: Brown ground beef in large skillet; drain off excess fat. Add onion and cabbage and cook until wilted. Stir in sauerkraut, seasonings, chicken broth and cream; simmer mixture until liquid is reduced and thickened. Remove from heat and let cool a bit; then stir in shredded cheese. Place mixture in a greased 8x8 casserole dish, pressing down with spoon to compact the mixture.
For topping: Whisk together all ingredients; pour over meat mixture and spread evenly with a spatula.
Bake for 40-45 minutes, until topping is set and starting to brown.
Makes 4 generous servings.
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Old 10-30-2013, 09:22 AM   #2
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Oh wow, that sounds delicious - I bet DH would love it! Thanks!
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Old 10-30-2013, 01:13 PM   #3
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I love Moussaka! This sounds like an awesome twist. Who knew the Serbs had their own version. Thanks for sharing.. Hmm, I think I have everything to make this too. Might need some cabbages but I am going to the store soon..
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Old 10-31-2013, 10:59 PM   #4
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KC

This sounds right up my alley. It's a cross between cabbage rolls and
Moussaka....I make a Israeli cabbage roll that has sauerkraut in between
layers and dried plum (prunes) as the sweet part.

Your recipes are always delish. Thanks for sharing.

Last edited by Barbo; 10-31-2013 at 11:00 PM.. Reason: err
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Old 11-02-2013, 07:22 AM   #5
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Sounds good. Would red cabbage work with this?
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Old 11-02-2013, 07:37 AM   #6
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Quote:
Originally Posted by Mistizoom View Post
Sounds good. Would red cabbage work with this?
I don't see why not. The only issue may be the color - sometimes red cabbage turns a muddy purple (can't remember if it's acid or the lack of it). So it may not be pretty - it wasn't a beautiful dish to begin with - but I'm sure it will taste just as good.
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Old 11-04-2013, 02:00 PM   #7
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marking my place
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