Sauerkraut casserole recipes – how to cook bacon and sauerkraut casserole in 13 steps at home.
Easy casserole recipe to cook sauerkraut with simple and tasty ingredients such as smoked bacon and more.
Learn in this video how to make sauerkraut with bacon using a tasty and easy sauerkraut casserole recipe from scratch!
SUPER YUMMY homemade German food recipe by www.homemaderecipesfromscratch.com! ENJOY IT! 👌
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1) 3 kg/100 oz of sauerkraut (sour cabbage or pickled cabbage)
2) 1.5 kg/50 oz of smoked bacon
3) 300 g/10 oz of grated carrots
4) 300 g/10 oz of grated celery root
5) 300 g/10 oz of chopped red onion
6) some ground black pepper to taste
7) 1/2 teaspoon of cumin or coriander powder (optional)
8) 1/2 teaspoon of dried thyme
9) 2-3 dried bay leaves or to taste
10) 1-2 tbsp of sour cream/serving (optional)
Step 1: chop the sauerkraut
Step 2: cut the bacon into thick slices
Step 3: put half of the sour cabbage in the pot and add the grated carrots into a layer
Step 4: put over the grated celery in a layer
Step 5: put the chopped onion on top
Step 6: put the bacon slices over the onion layer
Step 7: season with ground black pepper
Step 8: sprinkle over some coriander or cumin powder
Step 9: sprinkle some dried thyme
Step 10: place in the pot some dried bay leaves
Step 11: make a layer with the rest of the sauerkraut in the pot
Step 12: pour water to fill the pot completely
Step 13: boil the bacon and sauerkraut casserole for about 90-120 minutes
With the exception of the southern part of the continent, sauerkraut and smoked pork have been staple foods in winter in Europe for centuries. Therefore, it is not surprising that Europeans cook countless dishes that include these two main ingredients. Among the most common recipes for sauerkraut with smoked pork are those cooked in a pot on the stove and in a tray in the oven. This food type is commonly known as a casserole.
Having European origins, I also love to cook and eat sauerkraut with smoked pork and especially bacon, pork knuckle, and sausages. Nothing is better when the icy wind is howling outside or when the stones crack from the cold than a hearty portion of food consisting of sour cabbage and pork!
On this page, I share one of my favorite recipes for the winter, namely the bacon and sauerkraut casserole recipe. It has German origins, but similar food recipes are cooked in many other European countries.
As you saw in the video, cooking the bacon and sauerkraut casserole recipe is very easy. It is true that it requires a long cooking time, but the preparation of the ingredients is short and during cooking, you can do other things at home.
Being a simple recipe, there are not many secrets to share about it. One of the important things I emphasize is to check how salty the sauerkraut is before cooking. If the amount of salt is too high, I recommend keeping the sour cabbage heads in cold water for a few hours to reduce the salt content.
As for seasoning the bacon and sauerkraut casserole recipe, it is simple and uses spices and flavors specific to German cuisine. The authentic recipe includes cumin, but sometimes I replace it with coriander because it has a more refined aroma that goes well with sour cabbage. You can use any of these spices, depending on your tastes.
Enjoy the German smoked bacon and sauerkraut casserole recipe!
A casserole (French: diminutive of casse, from Provençal cassa ‘pan’) is a variety of a large, deep pan or bowl, typically with a glass lid, used for oven cooking a variety of dishes, as well as referring to the category of foods cooked inside it. Though the two share the same name, the pan itself is also commonly known as a “casserole dish” or “casserole pan”, whereas the food inside is usually distinguished as the “casserole”. The same pan is often used both for cooking and serving.
Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savory mixture of meats such as chicken or sweetbread. Some time around the 1870s this sense of casserole seems to have taken its current sense. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.Casserole (https://en.wikipedia.org/wiki/Casserole)
Sauerkraut is a type of fermented cabbage with major health benefits.
Due to the fermentation it undergoes, sauerkraut offers nutrition and health benefits far beyond those of fresh cabbage.
1. Sauerkraut is very nutritious
Sauerkraut is particularly nutritious because it undergoes fermentation, a process during which microorganisms on the cabbage digest its natural sugars and convert them into carbon dioxide and organic acids.
Sauerkraut is rich in fiber, vitamins, and minerals. Its probiotics also help your body absorb these nutrients more easily, which is what makes sauerkraut more nutritious than raw cabbage or coleslaw.
2. Improves your digestion
Your gut is said to contain over 100 trillion microorganisms or “gut flora,” which is more than 10 times the total number of cells in your body.
Sauerkraut is a source of probiotics, which provide many potential health benefits. It also contains enzymes that help your body absorb nutrients more easily.8 Surprising Benefits of Sauerkraut (https://www.healthline.com/nutrition/benefits-of-sauerkraut)