Sauerkraut and shawarma casserole

Ingredients

• 1.2 kgfloury potatoes
• 295 groasted red peppers from a jar
• 500 gplain sauerkraut
• 1onion
• 50 gunsalted butter
• 500 gshawarma strips
• 68 gtomato purée
• 200 mlwhole milk
• 1 tsppaprika
• 1 tspcaraway seeds

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200 °C.

2. 2

   Cook the potatoes

   Peel the potatoes, cut them into evenly sized pieces and boil in salted water for 20 minutes, until tender.

3. 3

   Prepare the vegetables

   Meanwhile, drain the peppers, reserving their liquid in a pan. Put the sauerkraut in a sieve and rinse it under cold water.

4. 4

   Simmer the sauerkraut

   Add the sauerkraut to the reserved pepper liquid and cook over a medium heat for 10 minutes.

5. 5

   Cook the shawarma

   Meanwhile, finely chop the onion. Heat the butter in a frying pan and cook the onion for 2 minutes. Add the shawarma strips and cook for 5 minutes, until done.

6. 6

   Add peppers and purée

   Meanwhile, cut the peppers into pieces. Add them to the meat and stir through the tomato purée.

7. 7

   Warm the milk

   Heat the milk in a small saucepan.

8. 8

   Mash the potatoes

   Drain the potatoes and mash them with the milk and remaining butter. Season with pepper and, if needed, salt.

9. 9

   Layer the casserole

   Grease an oven dish. Drain the sauerkraut and spread it over the base, then spoon the meat mixture on top and cover with the mashed potatoes.

10. 10

    Bake the casserole

    Sprinkle the mash with the paprika and caraway seeds. Bake the casserole on the middle shelf of the oven for about 25 minutes.

What is sauerkraut casserole?

Sauerkraut casserole is a baked, layered dish built around fermented cabbage, a savoury filling and a topping, often of potato. Sauerkraut is a familiar ingredient in Central and Northern European cooking, while shawarma seasoning gives this version a distinctly different flavour direction.

Tangy cabbage, sweet roasted peppers and spiced meat sit beneath buttery mash. Baking brings the layers together and gives the potato topping time to colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 34g protein, 57g carbs, 27g fat.

Potatoes provide most of the carbohydrate, while the shawarma strips contribute much of the protein. Butter, whole milk and the meat also contribute fat. Pair a serving with a generous side of green vegetables or salad for a more balanced plate.

Prepare the sauerkraut

Rinsing: A quick rinse under cold water softens some of the sauerkraut’s sharpness without removing its character. Drain it well before adding it to the casserole.

Pepper liquid: Simmering the cabbage in the reserved liquid from the jarred peppers adds a little of their flavour. Keep the heat at medium so the liquid cooks gently.

Build flavour in the filling

Onion first: Give the chopped onion 2 minutes in the butter before adding the shawarma strips, so it starts to soften. Cook the meat for 5 minutes, until done.

Peppers and tomato: Stir the chopped peppers and tomato purée into the cooked meat. This creates a savoury, slightly sweet layer to contrast with the tangy sauerkraut.

Make smooth mashed potatoes

Even pieces: Cut the potatoes to a similar size so they cook evenly during their 20-minute boil. They are ready when tender enough to mash easily.

Warm milk: Heating the milk before mashing helps it blend into the potatoes. Add it with the remaining butter and mash until the texture is even.

Layer and bake

Bottom layer: Drain the sauerkraut before spreading it in the greased dish, so excess liquid does not collect underneath the filling.

Top layer: Spread the mashed potato over the meat, then scatter the paprika and caraway over the surface. Bake in the middle of the oven at 200 °C for about 25 minutes.

Check for doneness

The potatoes should be tender before mashing, and the shawarma strips should be cooked through in the frying pan. The oven stage then heats the assembled layers and gives the topping time to bake.

If the top is lightly coloured and the casserole is hot through, it is ready to serve. The recipe gives an approximate baking time, so use the appearance of the topping as a cue too.

Serve it as a meal

The casserole brings together potato, sauerkraut and a meat-and-pepper filling in one dish. A crisp green salad or simply dressed vegetables make a fresh contrast alongside it.

Let the dish stand briefly after baking so the layers are easier to serve. Take care when portioning, as the filling and dish will be hot.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they cook at a similar rate.
• Drain the peppers over a pan to catch the liquid for simmering the sauerkraut.
• Rinse and drain the sauerkraut before cooking it with the pepper liquid.
• Heat the milk before mashing for a smoother potato topping.
• Grease the oven dish well to make serving easier.
• Let the casserole settle briefly after baking before portioning it.

Variations

• Extra vegetables: Add sliced vegetables to the meat-and-pepper filling.
• More paprika: Use a little extra paprika on the potato topping for a stronger flavour.
• Sharper sauerkraut: Rinse it more briefly if you prefer a more pronounced tang.
• Cheesy topping: Scatter grated cheese over the mash before baking.
• Fresh herbs: Finish each serving with chopped parsley for a fresh note.

Common mistakes to avoid

• Uneven potato pieces: Cut them to a similar size so they become tender together.
• Uncaptured pepper liquid: Drain the peppers over a pan to retain the liquid for the sauerkraut.
• Wet sauerkraut layer: Drain the cabbage after simmering before adding it to the dish.
• Cold milk in the mash: Warm the milk first so it blends more readily with the potatoes.
• Under-seasoned mash: Taste it after mashing and add pepper and salt if needed.
• Crowded topping: Spread the mash evenly across the filling so it bakes as one layer.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot throughout, either in the oven or in the microwave.

Frequently asked questions