Sauerkraut Cabbage Casserole Recipes

SAUERKRAUT CASSEROLE

Steps:

• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds. , Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour.

SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
• Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
• Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
• Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
• In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
• Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
• Bake in the preheated oven until bubbling, about 15 minutes.

SAUSAGE AND SAUERKRAUT CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes., Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.

BIEROCK CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
• Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
• Bake in preheated oven for 25 to 30 minutes, or until golden brown.

SAUERKRAUT-CABBAGE CASSEROLE

Steps:

• Cook cabbage (whole or sliced) 'til tender, paring off the thick "spine" portion on each leaf.
• Combine ingredients from cooked rice to pepper; set aside.
• Combine the tomato soup, tomatoes, water; set aside.
• Spray a casserole pan.
• Put 1/2 of the sauerkraut in bottom of pan.
• Then 1/3 of the tomato mixture.
• Then 1/2 of the cabbage.
• Then all of the meat mixture, spreading it evenly; sprinkle onions on top of that.
• Then another 1/3 tomato mixture.
• Then the remaining cabbage.
• Then the remaining sauerkraut and then the remaining tomato sauce; if desired, drizzle ketchup on top.
• Bake covered at 350 for one hour; remove lid and bake for additional 35 minutes; if you use a large shallow pan, reduce baking time accordingly.
• Let set for a least 1/2 hour before serving; provide sour cream for individual serving garnish.

STUFFED CABBAGE WITH SAUERKRAUT

Steps:

• Make the filling: Put 1 pound each of beef and pork together through the fine blade of a food chopper twice. In a bowl, combine the meat with 1 cup cooked rice, 1 egg lightly beaten, 1 onion and 2 garlic cloves, both minced, and salt and pepper to taste. Remove 12 large outer leaves from a head of cabbage, reserving the remaining cabbage for another use. Dip the leaves briefly in boiling water to soften and spread them out flat on a work surface. Top each leaf with some of the filling and fold the leaves over the filling, tucking in the ends to make neat rolls. Put 2 pounds sauerkraut in a large kettle with light beer or white wine to cover and heat it gently. In a sauce pan melt 3 tablespoons lard, bacon fat or ham fat, blend in 3 tablespoons flour and cook the roux for 1 to 2 minutes. Blend it into the sauerkraut and bring the liquid to a boil, stirring constantly. Arrange the cabbage rolls on top of the sauerkraut and cook them, covered, in a moderate oven (350?F.) for 2 to 3 hours or until the filling is done. Serve the stuffed cabbage and sauerkraut topped with sour cream.;

GERMAN PORK & CABBAGE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.
• In same skillet, place coleslaw mix and onion; cook over medium heat about 3 minutes, stirring occasionally, until softened and wilted. Remove from heat. Add bacon, sauerkraut, apple, carrots, apple cider and caraway seed; mix well. Spoon into baking dish on top of pork.
• Cover with foil. Bake 30 to 45 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

CABBAGE ROLL CASSEROLE

Steps:

• Chop cabbage into bite sized pieces, discard the core.
• Place cabbage in bottom of large deep casserole.
• Brown the meat, add the onion, garlic, salt and pepper.
• Add the rice and one can of the chopped tomatoes, including the juice.
• Mix together well and pour over the chopped cabbage.
• Spread the sauerkraut on top, including the juice.
• Cover with second can of chopped tomatoes and juice.
• Bake uncovered in a 350° oven for 20 minutes.
• Cover and continue baking for another hour or until rice is tender.

BRAISED CABBAGE AND SAUERKRAUT

Steps:

• Preheat oven to 375 degrees
• Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
• Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
• Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
• Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.