Sauerkraut and Rice Casserole

by Milena
Reis mit Kraut in der Auflaufform

Ingredients needed for your Sauerkraut and Rice Casserole

Cabbage turns into sauerkraut thanks to natural fermentation, similar to wine fermentation. The sugars interact with the air, the lactobacilli feed on the sugars, and thus the process of “acidification” begins. The salt extracts the water from the cabbage and together with the added water, form a special brine that supports the fermentation process. The process is completely healthy and natural and no chemical substances are added to it.

Sauerkraut is an extremely low-calorie food rich in vitamins (A, B, C and K) and minerals. The latter are found in sauerkraut, both due to the plant’s properties and to the sea salt used in the preparation of the product. Due to its high salinity, the consumption of large quantities is to be avoided by people suffering from kidney stone disease or hypertension.

The sauerkraut is present in many European national cuisines. In Germany, sauerkraut is considered an essential element of the national cuisine. In most European languages, the word is derived from the German Sauerkraut – literally “fermented cabbage”. It is used as a side dish or as a part of the main course. I have not yet established the exact difference, but there are definitely taste differences between the Bulgarian and German sauerkraut.

In Bulgaria, sauerkraut is also considered part of the traditional cuisine. It’s served raw or oven-baked in combination with pork or poultry. Although sauerkraut is predominantly used in dishes with meat, there are many tasty vegetarian dishes that are not to be underestimated.

My recipe is simple but delicious and does not require much time once we have the sauerkraut ready.

How to prepare this delicious Sauerkraut and Rice Casserole step by step

Reis mit Kraut
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5 from 2 votes

Sauerkraut and Rice Casserole

What tastes better than oven-baked sauerkraut with rice? Delicious and easy winter dish from the Bulgarian national cuisine, which can be served both as a main course or as a garnish.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 58 minutes
Servings 4 portions


  • 1 kg sauerkraut cut
  • 1 cup rice
  • Salt to taste
  • Black pepper to taste
  • 2-3 tbs paprika
  • 3-4 cups water
  • 2 pieces of bay leaf
  • 3 tbs olive oil or cooking oil


  • Heat the oil in a suitable saucepan, add the rice and cook until translucent. Add the sauerkraut and let it simmer for about 10 minutes.
  • Season with salt, black pepper and paprika. Transfer the cabbage to a suitable fireproof container, add the water and the bay leaves.
  • Put in the oven at 200 degrees for about 30-40 minutes, or until the rice is fully cooked.


* The amount of water depends on the rice you choose. There are types of rice that are cooked in rice: water ratio - 1:3, and other that require 1:4.

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