Potato and Sauerkraut Casserole

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 79 kcal


  • 100 g Soy granules
  • 225 ml Vegetable broth
  • 500 g Potatoes
  • 500 g Sauerkraut preserve
  • 1 piece Onion
  • 1 tbsp Sunflower oil
  • 100 ml Cream
  • 300 ml Water
  • 100 g Grated cheese
  • Salt
  • Pepper
  • Nutmeg


  • Bring the soy granules to the boil in vegetable stock, then let soak for ten minutes. Cut the potatoes into cubes, finely dice the onion.
  • Heat the oil in a saucepan. Fry the onion and soy granules in it. Add potatoes and pour 300ml water over them. Simmer for 15 minutes until the potatoes are cooked through.
  • Stir in the cream. The result is a creamy stew. Drain the sauerkraut well and add to the potato-soy granulate mix, stir and season with salt, pepper and nutmeg.
  • Put everything in a baking dish and sprinkle with 100g cheese. Bake at 180 ° C for 20 minutes.


Serving: 100gCalories: 79kcalCarbohydrates: 4.9gProtein: 2.7gFat: 5.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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