When you purchase through links on our site, we may earn an affiliate commission. Here is how it works.

Stuffed Sauerkraut Casserole 🥬

Hearty, and deliciously layered – the ultimate cozy comfort dish!

💌 This lovely recipe was shared with us by Gizus — we truly appreciate it! 🧡

Layers of love baked the Hungarian way ❤️

Sauerkraut is one of the oldest preserved foods in the Carpathian Basin. Back in the Middle Ages, it played a key role in winter survival when fresh vegetables were scarce. Thanks to its high vitamin C content, it literally helped keep rural communities alive during long, cold months.

The layered version likely emerged in the 18th–19th century when minced or cooked meat and rice became more accessible in countryside kitchens. It was a practical way to stretch ingredients into a generous, filling dish – often reserved for Sundays or holidays.

In Transylvania and southern Hungary, stuffed sauerkraut casserole has many variations. Some use smoked meats or sausage, others pour milk instead of sour cream on top – but the heart of the dish is always the same: layers, moisture, and that unforgettable tang. 🥰

📌 Fun Fact:

Sauerkraut is made through fermentation and is rich in probiotics – it’s healthy and tasty!
This casserole is often called the "lazy cousin" of stuffed cabbage rolls – no wrapping needed, just layer and bake. 😄

A hearty slice of stuffed sauerkraut casserole topped with sour cream and fresh parsley, served on a white plate with a rustic fork and knife on a lavender-themed napkin.

💛 Why You’ll Love This Recipe

It’s filling, rustic, and super satisfying
Makes great use of sauerkraut in a whole new way
Perfect for Sunday lunch, special occasions, or meal prep
Even better the next day – leftovers win!

🧺 Ingredients

Plate of traditional sauerkraut on a white dish, placed on an orange tablecloth.

1.5 kg sauerkraut
800 g ground meat (pork or a mix works great)
1 large onion
150 g rice
Salt to taste
1 tsp sweet paprika
Oil for frying
Black pepper to taste
300 ml sour cream
4 eggs

🍳 Step-by-Step Instructions

1. Prep the cabbage:

2. Squeeze out the juice from the sauerkraut. If it’s very sour, give it a quick rinse under cold water.

3. Sauté the cabbage:

In a large pot, cook the sauerkraut in a bit of oil over medium heat until slightly softened.

4. Cook the rice:

Boil the rice in salted water until done, then set aside.

5. Make the meat base:

Finely chop the onion and sauté until translucent. Add paprika, then stir in the ground meat. Season with salt and pepper, and cook through. Mix in the cooked rice.

6. Assemble:

Grease a baking dish with oil. Add half of the sautéed cabbage, then layer on the meat-rice mixture. Top with the remaining cabbage.

7. Creamy topping:

Whisk together the eggs and sour cream, then pour evenly over the casserole.

8. Bake:

Bake in a preheated oven at 180°C (350°F) for about 40 minutes, until golden on top.

🍽️ What to Serve It With

A generous spoonful of sour cream on top
Rustic bread on the side 🥖
Pickles or fermented vegetables if you love extra tang!

💡 Pro Tips & Variations

Want it smokier? Add some chopped sausage or smoked ham to the meat layer.
Vegetarian version: swap meat for mushrooms and add a hint of soy sauce.
For extra flavor, sprinkle in a bit of caraway or cumin into the cabbage.

❓Poll: How do you prefer your stuffed cabbage?

🥬 Classic rolled cabbage leaves

🍄 Vegetarian with mushrooms

🔥 Spicy and sausage-packed

🧀 With melted cheese on top

(Vote in the comments below!)

🍽️ Final Thoughts

Stuffed sauerkraut casserole is that kind of dish that feeds both body and soul. Whether you’re revisiting your roots or discovering it for the first time, it’s a warm, hearty favorite you’ll want to make again and again. 💚