This recipe for Indian sauerkraut casserole is an awfully nice variation on the Dutch sauerkraut stew. The spices give a lovely warm taste and combine well with the sour taste of cabbage.
Every month there is a foodblog event. A sort of challenge to design a new recipe that goes within the theme. And every month I say to myself this month I'm going to make it to the challenge and most of the times I won't ...
But this was a challenging theme: a typical Dutch dish goes international. And the thing that popped my mind: Sauerkraut! Off course Sauerkraut is not only typical Dutch, but for me it stands for a delicious traditional Dutch dish.
But the challenge was make it international. Few of you probably know that I love Indian food. I can't watch cooking shows on tv, because if they are making an Indisch recipe my taste buds start to tingle, my stomach starts to grumble like I haven't eat anything for weeks and I start to smell Indian flavors. I have to grab my couch otherwise I start crowling to the refrigerator to look if there isn't something left so I can make and Indian dish (I don't have Indian left overs, I never have any :-)).
So sauerkraut goes India, that's a theme I can work with. And indeed it was a nice dish. The flavors of the garam marsala, the smell of coconut it was all there. But to be honest. I liked it, but I didn't love it. So now I'm heading of to the refrigerator to make a curry (I mean I would like to go to the refrigerator to make a curry).
- you want a less sour taste, rinse off the sauerkraut under water.
- you have limited time, you make this dish earlier in the day and store it in the refrigerator. If you start to prepare for dinner, you put the dish for 25 minutes in the preheated oven and serve.
- everyone has to be somewhere else that day, you make small portions by making the casserole into small ramekin. So you can prepare and eat any time.
- you stamp the potatoes it keeps structure. Should you use a mixer, you make glue out of it.
It's a good taste!
Recipe Indian sauerkraut
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Indian sauerkraut casserole
- 500 grams sauerkraut
- 500 grams ground beef
- 1000 grams potatoes
- 400 ml coconut milk
- 1.5 tablespoon garam marsala
- 1/2 onion
- 3 pieces star anis
- 1 clove garlic
- salt and pepper
- 3 tablespoons soy sauce sweet
- Preheat the oven to 220 degrees Celsius.
- Peel the potatoes and boil them until they are done, in about 20 minutes.
- Heat the coconut milk.
- Mash the potatoes and mix just enough coconut milk to make the mashed potatoes smooth.
- Slice the onion and garlic fine.
- Heat a frying pan, add a bit of oil and stir-fry the onion for 3 minutes.
- Than add the garlic and bake another minute.
- To the onion mixture add the minced beef and the sweet soy sauce.
- Bake until the minced meat is done.
- Turn the heat off.
- Rinse the sauerkraut under a running tap.
- Drain and put in a bowl.
- Mix with the garam marsala en 4 tablespoons coconut milk.
- Distribute the minced beef in the oven dish or ramekins.
- Spoon the sauerkraut on the beef.
- Put the star anise on the sauerkraut.
- Top it with the mashed potatoes.
- Put in the oven for 20 minutes.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.