Baked Sauerkraut with Meat - Podvarok

Name: Baked Sauerkraut with Meat - Podvarok
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Ingredients: 3000 Gram Sauerkraut; 30 Gram Pork lard; 400 Gram Pork neck; 100 Gram White Rice; 30 Gram Bacon; 5 Gram Mustard Dion

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Total: 3 h 45 min
Prep / cook: 15 / 210 min
Servings: 4
Ingredients: 6
Per serving: 537 kcal

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Ingredients 6

Servings:

Fractions

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

San Andreas

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

Steps 3

Introduction

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.

3000 Gram Sauerkraut 30 Gram Pork lard 30 Gram Bacon
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.

3000 Gram Sauerkraut 30 Gram Pork lard 400 Gram Pork neck
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.

Cooking Video

Igor Gjozinski Updated on 5/5/2026 Public

Classification

Category: Main Dish

Cuisine: Not specified

Difficulty: Medium

Servings: 4

Total Weight: 3565g

Time Breakdown

15 min

210 min

Preparation

15m

Cooking

3h 30m

Total Time

3h 45m

Nutrition

Per Serving Per 100g Total

537

Calories

29.3 g

Protein

51.8 g

Carbs

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

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Baked Sauerkraut with Meat - Podvarok

Created on 12/9/2025

Total Time: 3h 45m

Servings: 4

Difficulty: Medium

Category: Main Dish

Nutrition Facts (per serving)

Calories: 537

Protein: 29.3g

Carbs: 51.8g

Fat: 25.5g

Ingredients

3000 Gram Sauerkraut
30 Gram Pork lard
400 Gram Pork neck
100 Gram White Rice
30 Gram Bacon
5 Gram Mustard Dion

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.