Sauerkrautauflauf (Sauerkraut Casserole)

By admin 2/28/2026

This Austrian/Carinthian dish is described as "It shouldn't work but somehow it does." It's classified as a main course best prepared October through March. Tip: more schinken (ham) makes it better.

Ingredients

Scale:
Units:
  • 1 medium onion
  • 500g sauerkraut
  • 3 juniper berries
  • 5 peppercorns
  • 1 bay leaf
  • 1 tbsp flour
  • 600g waxy potatoes
  • 100g raw ham
  • 2 eggs
  • 250ml cream
  • 1 pinch sweet paprika
  • Salt and pepper to taste
  • Oil

Instructions

  1. Chop onions and briefly fry in oil.

  2. Add sauerkraut with peppercorns, juniper berries, and bay leaf; cook with 100-200ml water.

  3. Dust with flour once cabbage softens; thicken further, adding water as needed.

  4. Peel and thinly slice potatoes; chop ham.

  5. Preheat oven to 180°C (top/bottom heat).

  6. Mix eggs with cream, paprika, salt, and pepper.

  7. Layer in pan: half the sauerkraut, potato slices, ham, egg mixture. Repeat to create two layers. (Remove bay leaf first; keep peppercorns and juniper berries optional)

  8. Bake approximately 40 minutes.

  9. Cool 5 minutes before serving.

© 2026 Recipes