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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

5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course Side Dish
Servings 6


  • 1 fermented cabbage head
  • 10-12 ounces cured meats prosciutto, bacon and/or smoked beef
  • Peppercorn one handful
  • Oil


  • 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.
  • 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.
  • Bake for 1 hour.
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