Slow-Cooker Beef & Pork Sauerkraut Casserole
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Ingredients
Instructions
- 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.
