German Sauerkraut Casserole Recipe with Smoked Bacon in the Oven

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Cooking Sauerkraut Recipes: German Sauerkraut Casserole with Smoked Bacon in the Oven

My sauerkraut casserole with smoked bacon is possibly the most delicious German sauerkraut recipe you’ve ever cooked at home. View the recipe and video below!

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Smoked Bacon and Sauerkraut Casserole

This Sauerkraut Casserole with Smoked Bacon is a culinary masterpiece that marries the robust flavors of sauerkraut and smoky bacon, creating a heartwarming and satisfying dish. Cooked to perfection in the oven, this casserole also features grated carrots, grated celery root, chopped red onions, and a medley of aromatic seasonings.

The smoky aroma of bacon infuses the casserole, adding a layer of savory richness to the tangy sauerkraut. Grated carrots and celery root bring a natural sweetness and textural contrast to the dish, while chopped red onions provide depth and complexity to the flavor profile.

Seasoned with ground black pepper, dried thyme, and optional cumin or coriander powder, this casserole boasts a harmonious blend of spices that elevates its taste to a new level. Dried bay leaves impart an earthy essence that ties the elements together.

Serving this Sauerkraut Casserole with a dollop of sour cream adds a creamy finishing touch that balances the overall flavors. Whether enjoyed as a comforting family dinner or presented as a hearty dish for a special occasion, this casserole promises an enchanting experience that celebrates the magic of combining diverse ingredients into a single, delectable masterpiece.

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Main Course

Cuisine German

Servings 20 servings

Calories

Ingredients

100/3 (oz/kg) sauerkraut (sour cabbage or pickled cabbage)
50/1.5 (oz/kg) smoked bacon
10/300 (oz/g) grated carrots
10/300 (oz/g) grated celery root
10/300 (oz/g) chopped red onions
some ground black pepper to taste
½ tsp cumin or coriander powder (optional)
½ tsp dried thyme
2-3 dried bay leaves or to taste
1-2 sour cream/serving (optional)

Instructions

chop finely the sauerkraut or sour cabbage if necessary.
cut the bacon into thick slices or medium-sized cubes.
put half of the sauerkraut in the casserole and add the grated carrots into a layer.
put over the grated celery in a layer.
put the chopped onions on top.
put the bacon over the onion layer.
season with ground black pepper.
sprinkle over some coriander or cumin powder.
sprinkle some dried thyme.
place in the casserole some dried bay leaves.
make a layer with the rest of the sauerkraut in the casserole.
pour water (you can also use stock or dry white wine instead) to fill the pot completely.
cook the smoked bacon and sauerkraut casserole for about 90-120 minutes in the preheated oven at 360F/180C until all ingredients are tender.
stop the heat in the oven and wait about 15-30 minutes before serving.
when serving, top each plate with 1-2 spoons of sour cream for added creaminess (optional.)

Video

Notes

Cooking Tips for the Best Results:

1. Choose High-Quality Bacon: Opt for high-quality smoked bacon with a rich flavor. Quality bacon will infuse the casserole with a delicious smokiness that elevates the overall taste.

2. Rinse and Drain Sauerkraut: Before using sauerkraut, rinse it thoroughly under cold water to remove excess brine. Drain it well to prevent the casserole from becoming too salty.

3. Grate Vegetables Evenly: Ensure that the grated carrots and celery root are of a consistent size to ensure even cooking. This also helps maintain a balanced texture throughout the casserole.

4. Use Fresh Spices: If you opt to include cumin or coriander powder, use fresh and good-quality spices. Fresh spices will impart a more vibrant and authentic flavor to your casserole.

5. Layer Ingredients Thoughtfully: When assembling the casserole, layer the ingredients thoughtfully. Begin with sauerkraut as the base, followed by the grated vegetables and bacon. Season each layer evenly with your chosen spices to ensure a balanced flavor profile.

FAQs about the Sauerkraut Casserole Recipe with Bacon

What type of bacon is best for this casserole?

Smoked bacon, especially varieties with a rich flavor, works wonderfully in this casserole. You can choose between regular or thick-cut bacon, depending on your preference for smokiness and texture.

Can I use fresh sauerkraut instead of canned sauerkraut for this recipe?

Absolutely, fresh sauerkraut is a fantastic option. Be sure to rinse and drain it thoroughly to remove excess brine before incorporating it into the casserole.

Is there a vegetarian alternative to smoked bacon for this casserole?

You can use vegetarian or vegan bacon alternatives, like tempeh bacon or smoky flavored tofu, to achieve a similar smoky essence without meat. This makes the casserole suitable for vegetarian diets.

Can I prepare this casserole in advance and reheat it later?

Yes, you can make this casserole ahead of time and reheat it. Store it in an airtight container in the refrigerator. To reheat, place it in a preheated oven until warmed through. This dish often tastes even better the next day as the flavors meld.

What side dishes pair well with sauerkraut casserole?

This casserole pairs nicely with side dishes such as mashed potatoes, rye bread, or a simple green salad. The creamy texture of mashed potatoes or the earthy notes of rye bread complement the sauerkraut and bacon flavors beautifully.

➡️ Enjoy my sauerkraut casserole recipe from scratch. For additional info, read more on here.

📖 Cooking article by

The Passionate Gourmet