Pork Mince and Sauerkraut Casserole
This hearty Pork Mince and Sauerkraut Casserole is inspired by Eastern European comfort food, where sauerkraut's tanginess meets the savory depth of pork. It's the perfect winter warmer, combining rich flavors, creamy textures, and aromatic herbs into a baked dish that soothes the soul and delights the palate.
Equipment
Ingredients
Main Ingredients
2 tablespoons olive oil - extra virgin preferred
1 large onion - finely chopped
3 cloves garlic - minced
1.5 pounds ground pork (minced pork) - well-marbled pork for rich flavor- 1 teaspoon caraway seeds - adds distinct Eastern European flavor
1 teaspoon paprika - Hungarian sweet paprika preferred
¼ teaspoon ground black pepper - freshly cracked
1.5 cups sauerkraut - well-drained, traditional fermented style
1 cup sour cream - full-fat for a creamy casserole
1 cup chicken stock (chicken broth or chicken bouillon) - low-sodium preferred
2 cups white rice - cooked, short or medium grain- 1.5 cups cheese - shredded, Gruyère or Swiss-style recommended
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil. Once hot, sauté chopped onion until translucent and lightly golden, about 6–8 minutes.
- Add minced garlic and cook for 1 minute, stirring constantly until aromatic but not browned.
- Add ground pork and cook, breaking up meat with a spoon, until browned and fully cooked, about 8–10 minutes.
- Stir in caraway seeds, paprika, and black pepper. Cook for 1-2 minutes for spices to bloom.
- Add drained sauerkraut, sour cream, chicken broth, and cooked rice to the pork mixture. Stir until fully combined and heated through, about 3–4 minutes.
- Transfer mixture into a greased 9x13-inch baking dish. Top evenly with shredded cheese.
- Bake uncovered for 35–40 minutes, or until bubbly and the cheese is golden and melted.
- Let rest for 10 minutes before serving to allow flavors to settle and texture to firm.
Notes
- For added richness, stir in 1 tablespoon of Dijon mustard with the sour cream.
- Swap rice with cooked barley for a nuttier texture and traditional feel.
- If using bagged sauerkraut, rinse lightly if overly salty; homemade ferments yield superior flavor.
- Vegetarian adaptation: Replace pork with sautéed mushrooms and lentils.
Nutrition
Calories: 591kcalCarbohydrates: 22gProtein: 29gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 127mgSodium: 633mgPotassium: 530mgFiber: 2gSugar: 4gVitamin A: 471IUVitamin C: 10mgCalcium: 225mgIron: 2mg
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