Today unfolds as a sad and cold day in the enchanting landscapes of Shropshire. Summer is over. In harmony with the weather, I’ve crafted a comforting culinary masterpiece, my Baked Sauerkraut with Beans and Pork Ribs. This is a delectable sauerkraut casserole made with aged beans from a can and tender pork ribs, baked in a seasoned earthenware pot. I used the last jar of my homemade sauerkraut to prepare the dish.

For those intrigued by the alchemy behind my sauerkraut, I invite you to explore my post Easy Homemade Saurekraut. Making sauerkraut at home is not as difficult as you probably imagine. I prepare small quantities as we do not have it that often, and, after fermentation, I slice the cabbage thinly and pack it into jars, ready for cooking. It keeps well in the fridge for a few months, but make sure it’s submerged in brine. We all know about the remarkable health benefits of sauerkraut. And beyond its nutritional merits, you will be surprised how many tempting dishes you can prepare with it. If the prospect of fermenting cabbage at home feels daunting, do not worry. You can find ready-made canned sauerkraut in most supermarkets today.

My rustic caramelized sauerkraut, baked to perfection in the oven, may not boast sophistication or delicacy, but it triumphs in deliciousness! Its unpretentious appearance conceals a delightful blend of smoky-sweet and tangy flavours. In the Balkan countries, sauerkraut casseroles reign supreme, each region adding its unique twist to the recipe. Whether you opt to make my sauerkraut dish with dry or canned beans and decide to substitute the pork ribs with your preferred sausages, pork chops, chicken, or turkey legs, the possibilities are endless. Personally, this authentic recipe stands as my undisputed favourite, and I’m confident you’ll appreciate it too.

HISTORY OF THE BALKAN-STYLE CASSEROLE WITH FERMENTED CABBAGE

Fermented cabbage, known to many as sauerkraut or sour cabbage, traces its roots back over 2,000 years in China. Its introduction to Europe occurred through the invasions of Mongols and Tartars, offering a simple, affordable, and flavorful culinary delight that swiftly became a dietary staple in numerous Central and Eastern European countries. Greatly cherished in the Balkans, as winter approaches, most households in the villages and towns gear up for the tradition of preparing homemade sour cabbage. Sauerkraut takes centre stage in many local winter salads and various main course dishes.

Traditionally, this Sauerkraut, Beans and Pork Rib casserole is prepared in a clay dish (known as saj or guvec), but many back home use a round aluminium dish instead, commonly referred to as tava. This style of cooking tray is very popular in the Balkans. It was introduced to the region by the Ottomans, who brought it from Persia. The local name for this cooking vessel comes from the Arabic word taab.

As a vegetarian option, this sauerkraut casserole can be prepared without the meat. It’s incredibly delicious as well.

HEALTH BENEFITS OF THE FERMENTED CABBAGE

The fermentation process of cabbage initiates beneficial good bacteria commonly known as probiotics. In the human body, there exists a balance between good and bad bacteria. In the event of an infection, the prevalence of bad bacteria can disrupt this equilibrium. Good bacteria play a crucial role in eliminating excess bad bacteria and restoring balance to the system. While one can choose to take probiotic supplements to introduce good bacteria into the body, an alternative is to consume naturally probiotic-rich foods, like this dish.

The good bacteria in sauerkraut is known as Lactobacillus, a beneficial microorganism that promotes overall health. Lactobacillus contributes to a robust immune system, helps control inflammation, and is thought to have positive effects on heart health. Furthermore, it aids in the processes of digestion, the breakdown and absorption of medications, and contributes to the maintenance of a healthy gut.

MORE BALKAN SAUERKRAUT DISHES

• Easy Vegan Sauerkraut and Rice
• Serbian Podvarak
• Bulgarian Kapama
• Romanian Moussaka with sauerkraut

HOW TO PREPARE SAUERKRAUT WITH BEANS & PORK RIBS

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📋 INGREDIENTS IN THIS RECIPE

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Meat: Typically, I include a rack of pork ribs along with a few strips of bacon or pancetta in this recipe. However, you have the flexibility to substitute the ribs with pork neck steaks, sausages, or even a whole chicken. Turkey legs can also be a viable protein option for this dish. Additionally, smoked meat complements the flavours well. Feel free to choose the meat that suits your preferences.

Sauerkraut: Fermented cabbage is readily accessible in stores or can be easily prepared at home during the winter months. The fermentation process requires time, and if you choose to make it yourself, you’ll need a fermenting vessel or an extra-large jar. Traditionally, this casserole is made with white fermented cabbage which has a pleasantly tart flavour and less sweetness compared to red sauerkraut. Additionally, I find that white cabbage gives a more delicate texture to the dish. However, if white sauerkraut is unavailable, you can certainly use red sauerkraut as an alternative. Some individuals appreciate the sweetness and vibrant colour of red fermented cabbage. However, it’s important to note that the dish will not attain the same level of authenticity when made with red sauerkraut.

Beans: You have the option to omit the beans in this recipe, but they contribute both texture and substance to the casserole, enhancing its overall appeal. While you can partially cook the beans before incorporating them into the casserole, using canned beans is a more convenient alternative. Opt for large cannelloni or butter beans, as they possess a lovely silky texture and creamy consistency.

Root vegetables: For this recipe, gather a medium-sized onion, a few cloves of garlic, and one large carrot. The choice between yellow or white onion is flexible; either works well. Another option is to use shallots as they impart a lovely delicate flavour.

Spices: If you cannot find Balkan sweet paprika, opt for high-quality Hungarian sweet paprika which is widely available. The Hungarian paprika has pretty much the taste of Balkan paprika as it is produced from the same variety of peppers. This variety was introduced to Hungary by the Turks in the past. Using a good quality paprika will elevate the aromas of the dish, imparting delightful smoky and sweet notes. Additionally, include a couple of bay leaves, black pepper, and salt to taste.

Fat: Pancetta and streaky bacon bring a delightful fat content that imparts a rich flavour to your casserole. If you’re mindful of your budget, you can substitute pancetta with one tablespoon of lard. Alternatively, for a healthier choice, use olive oil instead. The dish will still retain its fantastic taste when prepared with olive oil.

Wine: Always opt for good quality wine when cooking to enhance the flavours. The presence of alcohol not only contributes to the overall taste but also aids in the cooking process of the meat. In this recipe, red wine is recommended as it is less acidic and imparts bolder flavours to the casserole.

📖 STEP-BY-STEP INSTRUCTIONS

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In essence, you can prepare the casserole using any oven casserole dish you have on hand, whether it’s clay, cast iron or aluminium. Yet, the dish reaches its full potential when baked in an earthenware dish as the clay imparts delightful earthy aromas. If using a tagine, make sure to seal the hole on the lid with some dough, or when baking it in a casserole dish without a lid, cover it with aluminium foil to trap and enhance the flavours.

STEP 1: PREHEAT THE OVEN.

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The best temperature to bake the dish in a standard oven is 200 C or 392F. For a fan oven, it must be slightly lower, 375 F or 190C.

STEP 2: GATHER THE INGREDIENTS.

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Clean and dice the onion, garlic and carrot. Drain the sauerkraut and collect the juice into a bowl. You can use the juice in cooking or even drink it if you like the taste. It’s full of goodness. Press the sauerkraut in your hand to remove excess liquid.

STEP 3: SAUTE THE VEGETABLES.

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Heat lard or olive oil in a large heavy-based saute pan and cook the onion to translucent, then add the chopped garlic and the carrot and saute them over medium heat until they are soft. Add the drained sauerkraut and beans, 2-3 bay leaves and the ground spices. Saute for 5-10 minutes. This helps the sauerkraut and the beans to absorb the flavours in the pan. Then, spread 2/3 of the sauerkraut mixture into your oven-safe casserole dish.

STEP 4: ASSEMBLE THE DISH.

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Cut the whole rack of ribs into smaller pieces and arrange them on top of the sauerkraut. When using sausages or meat, make sure to cut them into large chunky pieces. To keep the protein moist and prevent it from drying out in the oven, thinly cover the ribs and meat with the rest of the sauerkraut. Lay pieces of streaky bacon or pancetta on top or pour a tablespoon of olive oil over the meat instead of bacon if you prefer the healthier version. Pour the wine evenly into the casserole

STEP 2: BAKE THE DISH.

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Cover with a lid or foil and bake on medium heat for 45 minutes, then remove the cover and bake for 15 minutes. Let the cooked casserole rest for 20 minutes covered to allow the flavours to settle and serve. Resting the casserole helps the meat to regain some moisture that was lost during the cooking. When you are ready to dish, discard the bay leaves.

🍲 HOW TO SERVE SAUERKRAUT CASSEROLE WITH BEANS & PORK RIBS

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Like any casserole, my Baked Sauerkraut with Beans and Pork Ribs pairs wonderfully with some freshly baked crusty bread. Picture yourself on a chilly, stormy evening, seated in front of the fireplace, enjoying a glass of red wine alongside this hearty Balkan dish. The prospect sounds enticing, doesn’t it?

If you like your food spicy, serve the dish with hot chillies. You can view my recipe for Easy Homemade Pickled Chillies. They are so good!

Curiously, Serbs consider oven-baked sauerkraut as the ultimate remedy for a hangover, and Bulgarians assert their Traditional Tripe Soup to be the best medicine for that.

Enjoy! 👨‍🍳👨‍🍳👨‍🍳

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