Baked Sauerkraut with Meat - Podvarok
Igor Gjozinski
12/9/2025
Updated on
5/5/2026
Public
Cooking Video
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
4
Total Weight:
3565g
Time Breakdown
Preparation
15m
Cooking
3h 30m
Total Time
3h 45m
Nutrition
4
537
Calories
4
29.3 g
Protein
4
51.8 g
Carbs
4
25.5 g
Fat
Sugar:
13.6 g
Fiber:
22.1 g
Saturated Fat:
8.5 g
Unsaturated Fat:
6.3 g
Trans Fat:
0 g
Cholesterol:
8.3 mg
Sodium:
3467.8 mg
Calcium:
225 mg
Iron:
0mg
Potassium:
1285.6mg
Salt:
9g
Ingredients 6
Servings:
Sauerkraut
3000
Gram
570.0
27.0g
129.0g
3.0g
Pork lard
30
Gram
270.6
0.0g
0.0g
30.0g
Pork neck
400
Gram
792.0
72.0g
0.0g
56.0g
White Rice
100
Gram
350.0
7.0g
78.0g
0.5g
Bacon
30
Gram
162.3
11.1g
0.0g
12.5g
Mustard Dion
5
Gram
3.3
0.2g
0.4g
0.2g
Cooking Instructions
Baked Sauerkraut Casserole with Pork Neck
A slow-cooked, savory classic featuring tender pork and caramelized sauerkraut.
Prep time: 45 mins
Cook time: 3 hours
Total time: 3 hours 45 mins
Servings: 4–6
Ingredients
1 kg Sauerkraut, drained and sliced into thin strips (0.7–1 cm)
800g Pork neck steaks
100g Bacon, cut into cubes (2–3 cm)
⅔ cup White rice, washed
3 tbsp Pork lard (divided)
1 tbsp Ground red paprika
2 cups Water (or sauerkraut brine for extra tang)
To taste: Mustard, black pepper, and salt (use salt sparingly)
Instructions
1. Prepare the Sauerkraut Base
In a wide pot or Dutch oven (approx. 28 cm), melt 2 tbsp of pork lard over medium heat.
Add the bacon cubes and fry until they are browned and crispy.
Stir in the sauerkraut strips. Sauté until the cabbage begins to develop a golden-brown color.
Add the rice and fry for a few minutes until the grains are well-coated. Stir in the paprika.
Pour in 2 cups of water (or brine). Bring the mixture to a boil, then remove from heat.
2. Prepare the Meat
Coat the pork neck steaks with mustard and season with black pepper. Let them marinate in the fridge for at least 30 minutes.
In a separate skillet, melt 1 tbsp of pork lard over high heat. Sear the steaks for about 2 minutes per side until browned.
Arrange the seared pork steaks on top of the sauerkraut mixture in the pot.
3. The Baking Process
Cover the pot tightly with a lid or aluminum foil.
Place in a preheated oven at 160°C and bake for 2.5 hours.
Remove the lid/foil and bake for an additional 30 minutes to brown the top and thicken the juices.