Pork Mince and Sauerkraut Casserole

Name: Pork Mince and Sauerkraut Casserole
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Cuisine: Eastern European
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1.5 pounds ground pork; 1 teaspoon caraway seeds; 1 teaspoon Hungarian sweet paprika; 1/4 teaspoon freshly ground black pepper; 1.5 cups well-drained fermented sauerkraut; 1 cup full-fat sour cream; 1 cup low-sodium chicken broth; 2 cups cooked white rice; 1.5 cups shredded Gruyère or Swiss-style cheese

Recipe GLPR8c595576c84eed

Eastern European

Main Course

90 min

613 cal

Servings: 6

Oven

Stovetop

SNAP eligible

A comforting Eastern European-inspired casserole featuring seasoned ground pork layered with tangy sauerkraut, creamy sour cream sauce, and melted cheese over rice. This one-dish meal brings together the rich, savory notes of caraway and paprika with the distinctive fermented flavor of sauerkraut for a warming, satisfying dinner.

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Ingredients

2 tablespoons extra virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1.5 pounds ground pork

1 teaspoon caraway seeds

1 teaspoon Hungarian sweet paprika

1/4 teaspoon freshly ground black pepper

1.5 cups well-drained fermented sauerkraut

1 cup full-fat sour cream

1 cup low-sodium chicken broth

2 cups cooked white rice

1.5 cups shredded Gruyère or Swiss-style cheese

Directions

Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chopped onion and cook, stirring occasionally, until softened and light golden, about 6–8 minutes.
Add the minced garlic to the skillet and stir constantly for about 1 minute until fragrant but not browned.
Add the ground pork to the skillet, breaking it apart with a wooden spoon or spatula as it cooks. Cook for 8–10 minutes, stirring occasionally, until the meat is browned and cooked through (internal temperature of 165°F minimum).
Sprinkle the caraway seeds, paprika, and black pepper over the cooked pork. Stir well and cook for 1–2 minutes to allow the spices to release their flavors.
Add the drained sauerkraut, sour cream, chicken broth, and cooked rice to the pork mixture. Stir until everything is evenly combined and heated through, about 3–4 minutes.
Transfer the mixture into a greased 9x13-inch baking dish and spread it in an even layer. Top with the shredded cheese, distributing it evenly across the surface.
Bake uncovered for 35–40 minutes until the casserole is bubbly around the edges and the cheese is golden brown and completely melted.
Remove from the oven and let rest for 10 minutes before serving, allowing the flavors to meld and the texture to set slightly.

Comments

Grocery List Plus Editorial Staff4.25

This casserole hits well for a Charlotte weeknight, with ground pork and sauerkraut available at any major chain, though the caraway seeds and gruyère may require a second stop at Harris Teeter if your Food Lion or Kroger doesn't stock them in the full-size version. The real time is closer to 105 minutes once you account for rice cooking, not the stated 90. At roughly $2.50 to $3.00 per serving, it's moderate for six people, with the gruyère and sour cream driving the cost. The dish is forgiving and tolerates a busy evening—it braises gently in the oven—and reheats beautifully, making it a sensible make-ahead for a family that appreciates Central European comfort food without constant attention.