Sauerkraut Casserole

Classic Sauerkraut Casserole (Sauerkrautauflauf)

This casserole layers tangy sauerkraut, savory meat, and creamy potatoes for a deeply satisfying and flavorful one-dish meal.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serves: 4-6

Ingredients:

For the Meat Layer:

• 1 lb ground pork, beef, or a mix (pork is traditional)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp paprika (sweet or smoked)

• Salt and freshly ground black pepper to taste

• 1 tbsp vegetable oil

For the Casserole:

• 1 lb (about 4 cups) sauerkraut, drained and rinsed* (see note)

• 1 large apple (e.g., Granny Smith or Braeburn), peeled and grated

• 1 tbsp caraway seeds (optional, but highly recommended for authentic flavor)

• 2 cups cooked potatoes** (see note below for options)

• 1 cup sour cream

• 1/2 cup broth (vegetable or beef)

• 1 cup shredded cheese (Swiss, Emmental, Gouda, or Jarlsberg work well)

• Fresh parsley, chopped (for garnish)

*Sauerkraut Note: Rinsing it removes some of the sharp brineiness. For a tangier casserole, just drain it without rinsing.

**Potato Options: You can use sliced boiled potatoes, mashed potatoes, or even shredded raw potatoes for a different texture.

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Instructions:

1. Preheat and Prepare:

• Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a similar-sized casserole dish.

2. Cook the Meat Layer:

• In a large skillet, heat the oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.

• Add the ground meat and cook, breaking it up with a spoon, until browned. Add the garlic, paprika, salt, and pepper, and cook for one more minute until fragrant. Drain any excess fat.

3. Assemble the Casserole:

• In a large bowl, combine the drained sauerkraut, grated apple, and caraway seeds. Mix well.

• Spread the sauerkraut mixture evenly on the bottom of the prepared baking dish.

• Spread the cooked meat and onion mixture over the sauerkraut layer.

• If using sliced boiled potatoes, arrange them in a layer over the meat. If using mashed potatoes, dollop them over the meat and spread carefully.

• In a small bowl, whisk together the sour cream and broth. Pour this mixture evenly over the entire casserole.

• Sprinkle the shredded cheese generously over the top.

4. Bake:

• Cover the dish with aluminum foil and bake for 25 minutes.

• Remove the foil and bake for another 15-20 minutes, or until the casserole is bubbly around the edges and the cheese is golden brown.

5. Serve:

• Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.

• Serve hot with a side of rye bread or a simple green salad.

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Chef’s Notes & Variations:

• Kielbasa Version: Substitute the ground meat with 1 lb of sliced Kielbasa or smoked sausage. Brown the slices with the onions for extra flavor.

• Vegetarian Version: Omit the meat. Use sliced mushrooms sautéed with the onions and add an extra cup of grated apple or some shredded carrot for substance.

• Bread Crumb Topping: For extra crunch, mix the cheese with 1/2 cup of breadcrumbs before sprinkling on top.

• Make-Ahead: You can assemble the entire casserole a day in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if baking straight from the fridge.

• Drain the Sauerkraut Well: This is key to preventing a watery casserole. After rinsing (if desired), squeeze it firmly with your hands to remove excess liquid.

This casserole is the definition of comfort food—hearty, flavorful, and incredibly satisfying. Enjoy your meal