Gelegtes Kraut

Gelegtes Kraut
4.7 from 3 ratings
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This old-school sauerkraut casserole recipe was submitted to my family's cookbook by my Oma Menyes. It's the epitome of German cooking.
Prep Time
15
minutes
Cook Time
1.73
hours
Servings
8
servings
Gelegtes Kraut
Total time: 1.98 hours
Ingredients
  • 1 pound ground pork
  • 1 pound ground sausage spiced with sage
  • salt and pepper, to taste
  • 1 head cabbage, chopped
  • 1 tablespoon oil
  • 1/4 cup water
  • 32 ounce old-fashioned sauerkraut, preferably vlasic
  • 1 tablespoon oil
  • 1/4 cup water
  • 1 cup rice
  • sour cream
Directions
  1. Preheat oven to 400 F.
  2. Cook rice according to package directions.
  3. Brown ground pork and sausage.
  4. Drain fat.
  5. Season with salt and pepper.
  6. In a 3-quart sauce pan, add 1 tablespoon oil.
  7. Add shredded cabbage.
  8. Pour 1/4 cup water over cabbage.
  9. Cook, uncovered, over medium heat until cabbage is tender, approximately 30 minutes.
  10. Drain canned sauerkraut, rinse with water if desired.
  11. In a separate saucepan, add 1 tablespoon oil and 1/4 cup water.
  12. Add canned sauerkraut.
  13. Cook, uncovered, over medium heat for approximately 30 minutes.
  14. Add water as necessary to keep from sticking.
  15. Combine the two krauts.
  16. In a greased casserole dish, layer kraut, sour cream, pork and rice.
  17. Repeat layers.
  18. Top with kraut and sour cream.
  19. Bake 30 minutes, or until bubbly.
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