Sauerkraut Cabbage Casserole
Indulge in the hearty and comforting flavors of this Sauerkraut Cabbage Casserole, a fusion of savory ingredients and satisfying textures. This crowd-pleasing recipe combines tender layers of seasoned ground beef, sautéed fresh cabbage, tangy sauerkraut, and fluffy cooked rice, all melded together with the rich flavors of diced tomatoes and a touch of tomato paste. Topped with creamy sour cream and gooey melted mozzarella, each baked layer is packed with flavor and the perfect balance of tangy and savory. With simple ingredients like garlic, onion, paprika, and thyme, this dish brings a cozy, European-inspired twist to your table. Ready in just over an hour, this casserole makes a hearty, family-sized meal that’s perfect for dinner gatherings or meal prep. Serve it warm for a delicious, satisfying experience that pairs wonderfully with crusty bread or a fresh green salad.
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Recipe Information
Ingredients
- 1 pound ground beef
- 4 cups fresh cabbage
- 2 cups sauerkraut
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups white rice, cooked
- 14.5 ounces diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 cup sour cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 cups shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked. Remove from the skillet and set aside.
In the same skillet, melt the butter and sauté the diced onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the fresh cabbage to the skillet and cook for about 7-10 minutes, stirring occasionally, until it begins to soften.
Stir in the sauerkraut, diced tomatoes (with juice), tomato paste, paprika, thyme, salt, and black pepper. Mix well and let it cook for 5 minutes to develop flavors. Remove from heat.
In a large bowl, combine the cooked ground beef, cooked rice, and the cabbage-sauerkraut mixture. Mix thoroughly.
Grease a 9x13-inch baking dish with olive oil or non-stick cooking spray. Spread half of the mixture into the bottom of the dish.
Spread half of the sour cream evenly over the layer, then sprinkle half of the shredded mozzarella cheese on top.
Repeat with the remaining mixture, sour cream, and mozzarella, creating a second layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for another 15 minutes, or until the cheese is bubbly and golden on top.
Allow the casserole to rest for 10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 401 mg | 31% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
