3 ratings

Gelegtes Kraut

A classic German recipe
Gelegtes Kraut

This old-school sauerkraut casserole recipe was submitted to my family's cookbook by my Oma Menyes. It's the epitome of German cooking.

Ready in
2 h
15 m
(prepare time)
1 h 45 m
(cook time)


  • 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 Ounces old-fashioned sauerkraut, preferably Vlasic
  • 1 Tablespoon oil
  • 1/4 Cup water
  • 1 Cup rice
  • Sour cream


Preheat oven to 400 F.

Cook rice according to package directions.

Brown ground pork and sausage.

Drain fat.

Season with salt and pepper.

In a 3-quart sauce pan, add 1 tablespoon oil.

Add shredded cabbage.

Pour 1/4 cup water over cabbage.

Cook, uncovered, over medium heat until cabbage is tender, approximately 30 minutes.

Drain canned sauerkraut, rinse with water if desired.

In a separate saucepan, add 1 tablespoon oil and 1/4 cup water.

Add canned sauerkraut.

Cook, uncovered, over medium heat for approximately 30 minutes.

Add water as necessary to keep from sticking.

Combine the two krauts.

In a greased casserole dish, layer kraut, sour cream, pork and rice.

Repeat layers.

Top with kraut and sour cream.

Bake 30 minutes, or until bubbly.