Baked Sauerkraut for all our foodies who are specific in their tastes. If you're wondering what to do with your fermenting leftovers, this is it!

Baked Sauerkraut

  • Author: Balkan Lunch Box
  • Prep Time: 5 mins
  • Cook Time: 1 hour 5 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 1x
  • Category: Side Dish



  • 1 fermented cabbage head
  • 1012 ounces cured meats (prosciutto, bacon and/or smoked beef)
  • Peppercorn (one handful)
  • Oil


  1. Taste the cabbage to see whether it’s overly salty. If it is, wash it for a few minutes. When ready, slice into strips. Heat oven to 480°F.
  2. Cut the meat into larger chunks and layer in a slightly oiled baking pan. Cover meat with cabbage strips. Sprinkle generously with peppercorn. Cover pan with foil and prick a few holes with a toothpick. Transfer into oven and bake 5 minutes, and then lower to 390°F.
  3. Bake for 1 hour.

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