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.
A typical Dutch veggie: Sauerkraut. Although it's quite popular in Germany too. And this vegetable has one obvious thing: you love it or you hate it. There seems to be nothing in between. But if you like Sauerkraut you love this casserole. Besides the sauerkraut casserole with minced meat one of my favorite recipes.
Sauerkraut goes Indian
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 eaten anything for weeks and I start to smell Indian flavors. I have to grab my couch otherwise I start crawling to the refrigerator to look if there isn't something left so I can make an Indian dish (I don't have Indian leftovers, 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 masala, the smell of coconut it was all there. Really delicious!
- If you want a less sour taste, rinse off the sauerkraut under running cold water.
- Sports and works make that everyone has to eat at a different time slot. That's not a problem with this casserole. You can make smaller portions by making the casserole into a ramekin. So you can prepare and bake them at the right time.
- Mash your potatoes so it will keep their structure. Should you use a mixer instead, you make potato glue.
Preparation and storage
- If 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 bake the dish for 25 minutes in the preheated oven and serve.
- If you've got leftovers, you can store them covered up to 2 days in the refrigerator. You can also freeze them in an airtight box. That way you can freeze them for up to 2 months.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 500 grams sauerkraut
- 500 grams ground beef
- 1000 grams potatoes, floury
- 400 ml coconut milk
- 1½ tablespoon garam masala
- ½ onion
- 3 pieces star anis
- 1 clove garlic
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons soy sauce , sweet
Instructions
- Preheat the oven to 430 degrees Fahrenheit (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.
- Then 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 masala 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.
Notes
- If you want a less sour taste, rinse off the sauerkraut under running cold water.
- Sports and works make that everyone has to eat at a different time slot. That's not a problem with this casserole. You can make smaller portions by making the casserole into a ramekin. So you can prepare and bake them at the right time.
- Mash your potatoes so it will keep their structure. Should you use a mixer instead, you make potato glue.
Nutrition
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