Grandma's Cabbage Casserole

Pat Duran


This is one of my dad's mom's Hungarian recipes. Grandma lived with my mom and dad until she passed away when I was 3 months old. She left a lot of hand written recipes for my mom who was only 19 at the time- my mom made a lot of these recipes for our family growing up in the 40's and 50's, now I have some of these recipes in my arsenal and have tweaked them a bit for modern times- hope you like this one. Enjoy!

Photo from ifood.


★★★★★ 1 vote

10-12 servings
20 Min
35 Min


  • 1 medium
    onion, chopped
  • 2 Tbsp
    vegetable oil
  • 1 lb
    ground pork
  • 1 1/2 Tbsp
    sweet hungarian paprika, more or less to taste
  • 1 c
  • 16 oz
    jar sauerkraut, rinsed and drained(processed cabbage)
  • ·
    pinch of dry thyme
  • 1 c
    cooked rice
  • 10 small
    smoked sausages
  • 1 c
    dairy sour cream
  • ·
    salt and pepper to taste

How to Make Grandma's Cabbage Casserole


  1. In a large skillet sauté the onion in oil over medium heat until translucent; add meat. paprika and water; cook meat for about 12 minutes or until all the liquid is absorbed and meat is no longer pink. Set aside.
  2. In a large pot or Dutch oven cook the sauerkraut and smoked sausage until heated through, season with the thyme.Set aside.
    Remove sausage and slice in half lengthwise.
  3. In a large casserole dish sprayed with non-stick spray; place 1/2 the sauerkraut then all the pork and onion mixture, then all the rice.
    Layer the remaining sauerkraut over the rice and then place the sliced smoked sausage on top-next spread the sour cream on top.
    Bake at 350^ for 30-45 minutes.
    Let set for 5 minutes, then cut with a sharp knife.
    Serve with sour cream.

Printable Recipe Card

About Grandma's Cabbage Casserole

Main Ingredient: Vegetable
Regional Style: Hungarian

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