Name: Slow-Cooker Beef & Pork Sauerkraut Casserole
Prep time: 20 minutes
Cook time: 4–6 hours (low) or 2–3 hours (high)
Total time: 4 hours 20 minutes (low)
Yield: 6 porciones
Ingredients: 1 lb ground beef; 2 lb ground pork (Jimmy Dean or similar); 0.75 stick (6 tbsp) unsalted butter; 4 cloves garlic, minced; 2 large onions, chopped; 0.25 cup water (for simmering the meat); 1 cup cooked white rice (cooked separately); 6 slices cooked bacon, chopped; 4 lb sauerkraut, drained (reserve liquid); 0.5 cup reserved sauerkraut liquid, drained; 0.5 cup water (plus extra as needed); 0 Salt and freshly ground black pepper, to taste; 1 large container (about 16 oz) sour cream, for serving; 0 Optional: 1–2 tsp caraway seeds or 1 bay leaf for extra flavor

1

Brown the aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onions and cook until soft and lightly golden, about 8–10 minutes. Add the minced garlic and cook 1 minute more — don’t let it burn, dear.

2

Brown the meats: Add the ground beef and ground pork to the skillet with the onions and garlic. Break it up with a spoon and brown thoroughly until no pink remains. Pour in 1/4 cup water, stir, cover briefly and let it simmer a few minutes to bring the flavors together. Season lightly with salt and pepper (remember the sauerkraut and bacon add salt later).

3

Prepare the slow cooker: Transfer the browned meat mixture to your slow cooker. Stir in the cooked rice and chopped cooked bacon so they’re evenly distributed.

4

Add the sauerkraut: Rinse the sauerkraut quickly if you prefer it milder; otherwise add it straight in. Pack the 4 lb of drained sauerkraut on top of the meat-rice mixture.

5

Add liquids and seasonings: Pour in 1/2 cup of the reserved sauerkraut liquid and 1/2 cup water. If you like, tuck in a bay leaf or sprinkle 1–2 tsp caraway seeds for a classic touch. Gently stir once to combine a little — you want layers but some mingling too.

6

Slow-cook: Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. Check at about 3 hours on LOW (or 90 minutes on HIGH) — if it looks dry, add a little more reserved sauerkraut liquid or water (1/4 cup at a time). The mixture should be moist but not soupy.

7

Finish and adjust seasoning: Remove bay leaf if used. Taste and adjust salt and pepper — the sauerkraut and bacon may already provide plenty. Give it a final gentle stir so rice and sauerkraut are well distributed.

8

Serve: Spoon into bowls and top each serving with a generous dollop of sour cream. The cool tang of the sour cream is the perfect counterpoint to the savory meat and tangy kraut.

9

Make-ahead and storage: This keeps well in the fridge for 3–4 days and flavors deepen overnight. Reheat gently on low in the slow cooker or in a saucepan, adding a splash of water if it’s thickened too much.

Slow-Cooker Beef & Pork Sauerkraut Casserole

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