German-Style Sauerkraut Kugel
German-Style Sauerkraut Kugel combines tangy sauerkraut with sweet dried fruit and nuts, baked into a savory casserole with warm spices. Its hearty, flavorful profile makes it a comforting dish suitable for fall gatherings or holiday tables, appealing to fans of sweet-savory combinations and traditional European flavors.
Ingredients
Instructions
- Discard outer cabbage leaves.
- Wash the remaining cabbage and chop or shred it finely.
- Saute the cabbage in oil until browned.
- Soak the bread slices in water, then squeeze out excess water and mix with the cooked cabbage.
- Put the mixture into a large mixing bowl.
- Add the flour, chopped candied peel, chopped almonds, salt, cinnamon, nutmeg, allspice, lemon juice and rind, eggs, dark brown sugar, and raisins. Blend well.
- Grease a 10-inch tube pan thoroughly.
- Pour the mixture into the prepared pan.
- Bake at 325°F for 1 hour and 15 minutes or until the kugel is firm.
Tips & Substitutions
For a deeper flavor, consider adding sautéed onions or garlic to the cabbage. If you prefer a gluten-free version, substitute the flour with a gluten-free blend. You can also replace the almonds with walnuts or pecans for a different nutty taste. If candied peel is unavailable, use dried fruit like apricots or cranberries instead. This kugel pairs beautifully with Fatless Potato Salad.
Serving Suggestions
Serve the sauerkraut kugel warm or at room temperature. It makes an excellent side dish for roasted meats, particularly pork or chicken. You can also pair it with a fresh salad for a complete meal. For a delightful contrast, serve with a side of apple sauce or browse more vegetarian recipes for additional options.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the kugel and warm it in the oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual slices for about 1-2 minutes if you're in a hurry.
Nutrition & Diet Analysis (per serving)
Each serving of German-Style Sauerkraut Kugel contains roughly 266 calories, with 2g protein, 30g carbohydrates, and 16g fat. Note that it is relatively high in sodium, at 932mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this kugel ahead of time?
Yes, you can prepare the kugel a day in advance. Follow the recipe up to baking, cover it tightly, and refrigerate. When ready to serve, simply bake it as directed. This allows the flavors to meld beautifully and makes for an easy meal prep.
What can I substitute for eggs in this recipe?
If you need an egg substitute, use a combination of 1/4 cup unsweetened applesauce or mashed bananas per egg. You can also use flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. This will help bind the mixture without compromising flavor.
Can I freeze the sauerkraut kugel?
Yes, you can freeze the kugel after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).