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Hungarian Layered Sauerkraut Casserole

Author: Flavelo
Recipes Main Courses
The king of casseroles. Sauerkraut softens during long baking, meat fat permeates the rice, and sour cream forms a caramelized golden crust on top. Not diet food, but pure winter comfort.
🕒 Prep Time 40 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 5 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large skillet
  • Pot for rice
  • Baking dish

Allergen Information

⚠️ Milk

Instructions

1 ✓

Parboil rice in salted water (half cooked), drain.

Tip: Rice finishes cooking in the oven, absorbing juices.
2 ✓

Render bacon, fry onion in fat, brown the pork.

Tip: Browning gives depth.
3 ✓

Remove from heat, add paprika, garlic, salt, pepper.

Tip: Don't burn paprika.
4 ✓

Taste kraut; rinse if too sour. Sauté lightly in a little fat.

Tip: Softens fibers.
5 ✓

Layer: Kraut, rice, meat, sour cream dots. Repeat. Top with kraut and lots of sour cream.

Tip: Top layer protects from drying.
6 ✓

Bake at 350°F (180°C) for 40-50 min.

Tip: Rest 15 min before slicing.

Recipe FAQ

Too dry?
Not enough fat or sour cream, or baked uncovered too long.
Too sour?
Rinse sauerkraut before cooking if flavor is too strong.

Ingredients

  • 1.75 lbs Sauerkraut (drained)
  • 1.5 lbs Ground Pork
  • 0.75 cup Rice (uncooked)
  • 1 whole Onion
  • 2 cloves Garlic
  • 3 tbsp Lard or Oil
  • 1 tsp Paprika
  • 1.25 cups Sour Cream
  • 4 oz Smoked Bacon (optional)
  • 1 tsp Salt
  • 1 pinch Pepper