Description
This Sauerkraut Casserole is a comforting German-inspired dish featuring tangy sauerkraut baked with diced tomatoes, bacon, and a touch of sugar. Slow-baked at a low temperature, it achieves a luscious caramelized top and deep flavors that make it perfect as a hearty side or main dish.
Ingredients
Scale
Ingredients
- 1 pound sauerkraut
- 14 ounces tomatoes, coarsely chopped
- ¼ cup white sugar (adjust to taste)
- 6 slices bacon, diced
- ½ tablespoon ground black pepper (adjust to taste)
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) to prepare for slow baking.
- Combine Ingredients: In a 9×13-inch casserole dish, mix together the sauerkraut, coarsely chopped tomatoes, white sugar, diced bacon, and ground black pepper until well combined.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for about 2 hours and 15 minutes, or until the mixture is bubbly around the edges and the top is caramelized to a golden-brown color.
Notes
- Adjust the sugar quantity to balance the tanginess of the sauerkraut to your preference.
- Using diced bacon adds a smoky flavor, but for a vegetarian version, omit the bacon and consider adding smoked paprika or smoked tofu.
- Make sure to use a casserole dish large enough (9×13 inches) to allow even cooking and caramelization.
- Low and slow baking is essential to develop the deep caramelized flavors, so avoid increasing the temperature to shorten the cooking time.
- This dish pairs wonderfully with traditional German sausages or mashed potatoes.