If you’re looking for a warm, comforting dish with bold, tangy flavors, this sauerkraut and ground meat casserole is just what you need. Inspired by traditional Balkan recipes, this layered meal combines savory ground meat with the unique taste of fermented cabbage, all baked to perfection in a rich, eggy milk custard. It’s simple, satisfying, and ideal for cold-weather cooking.
Ingredients:
- 1 pound ground beef or pork
- 1 medium onion, finely chopped
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 pound sauerkraut (drained and sliced into thick strips)
- 2 cups milk
- 3 large eggs
- Cooking oil for sautéing
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat a bit of oil and sauté the chopped onion until translucent.
- Add ground meat, paprika, salt, and pepper. Cook until browned, breaking up the meat as it cooks.
- Slice the sauerkraut into strips (like thick bread slices).
- In a deep baking dish, layer sauerkraut on the bottom, then add a layer of the cooked meat mixture. Repeat, finishing with a layer of meat on top.
- In a bowl, whisk together the milk and eggs.
- Pour the mixture evenly over the layered casserole.
- Bake uncovered for about 45 minutes, or until the top is golden and set.
- Let rest 10 minutes before serving.
