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Main dishes

Sauerkraut casserole with pork, rice and smoked cheese

Name: Sauerkraut casserole with pork, rice and smoked cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 1 kg Sauerkraut; 500 g Ground pork; 200 g Bacon; 1 Onion; 300 g Rice; 1 tsp Sweet paprika; to taste Salt and pepper; 100 g Smoked cheese; 200 ml Sour cream

Sauerkraut, ground pork, bacon and rice are topped with sour cream and smoked cheese, then baked for 30 minutes. Serves four.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Temperature: 160 °C (325 °F)
Servings: 4 servings
Difficulty: Easy

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Sauerkraut casserole with ground pork and rice is a simple oven-baked dish built around the classic Slovak pairing of cabbage and meat. Layer cooked sauerkraut, rice, and ground pork sautéed with bacon and onion in a baking dish, then pour sour cream mixed with paprika over the top. Finish with shredded smoked cheese and bake for 30 minutes at 160 °C (325 °F). The whole recipe takes about 40 minutes and serves four.

Instructions

Tip: tap a step to mark it as done.

Cover the sauerkraut with water, cook, and drain. Cook the rice separately. Dice the bacon and onion and sauté them in a skillet.
Add the ground pork and season it. Place the rice, sauerkraut, and meat mixture in a baking dish, then pour the sour cream mixed with the seasonings over the top.
Sprinkle with the shredded cheese and bake for 30 minutes at 160 °C (325 °F). Let cool before serving.

Tip: Rinse the rice in a strainer until the water runs clear before cooking so the grains stay separate and do not clump in the casserole. Gently squeeze the cooked, drained sauerkraut to keep it from thinning the sour cream in the oven.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 1025 kcal
Protein: 44 g
Carbohydrates: 76 g
of which sugars: 7.7 g
Fat: 60 g
of which saturates: 26 g
Fiber: 8.9 g
Salt: 6.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zapekaná kyslá kapusta s mletým mäsom, ryžou a údeným syrom