Ingredients:

  • 32 oz (900 g) sauerkraut, drained
  • 1 lb (450 g) ground pork or beef
  • 1 medium onion, finely chopped
  • 2 cups (200 g) shredded cheddar cheese
  • 1 cup (240 ml) sour cream
  • 1/2 cup (120 ml) chicken or vegetable broth
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper, to taste
  • 1 cup (100 g) breadcrumbs
  • 2 tablespoons (30 g) unsalted butter, melted
  • 2 tablespoons (30 g) finely chopped fresh parsley (for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet over medium heat, sauté the chopped onion until translucent.
  3. Add ground meat and cook until browned, breaking it apart as it cooks.
  4. In a large mixing bowl, combine drained sauerkraut, cooked meat mixture, sour cream, broth, caraway seeds, salt, and pepper.
  5. Stir in half of the shredded cheese until well incorporated.
  6. Spread the sauerkraut mixture evenly in the baking dish.
  7. In another bowl, mix breadcrumbs with melted butter; sprinkle over the casserole.
  8. Top with the remaining cheese.
  9. Bake in the preheated oven for 45 minutes, or until golden brown and bubbly.
  10. Let sit for 10 minutes before serving. Garnish with fresh parsley.