German Style Pigs in the Blanket Casserole

Food 2013 112

As you can probably tell from most of my posts my favorite things to cook are casseroles, skillet dinners and slow cooker dinners.  They let me mix all the ingredients together, walk away and let it cook.  Yes, I enjoy the fancy dinners once in a while, but right now my family life comes first and the less preparation and fussy instructions a dish has the happier I am.

This picture looks strange and a bit disgusting for dinner but it actually tasted very good.  My family loves German style (sauerkraut instead of tomato sauce) cabbage rolls.  In my family they have been known as “Pigs in a Blanket” for as long as I can remember.  I think it is because the original recipe called for 2/3 ground pork and 1/3 ground beef.  Now, we use ground turkey in ours.  I still use the pork/beef mix for special occasions like Christmas.

The boiling of the cabbage and wrapping all the “rolls” can be labor intensive so when I want a nice quick dinner so I made this casserole with the same ingredients as the original dish.  This is great for leftovers and tastes even better the second day.


  • 1 lb. ground turkey, raw ( you may substitute ground beef or pork or a mix of the two)
  • 2 cups cooked white rice
  • 1 (16 oz.) package of sauerkraut, mostly drained
  • 1 small onion, diced
  • salt and pepper


  1. Pre heat oven to 350 degrees and spray a 9×9 casserole dish with non-stick spray.
  2. Mix ground turkey, rice, onion, salt and pepper in a bowl until throughly combined.
  3. Pat meat mix into bottom of the prepared casserole dish.
  4. Pour sauerkraut over the meat mix, be careful to add some liquid from the sauerkraut (about 1/4 to 1/2 cup) but not too much.
  5. Cover with aluminum foil and bake for 25 minutes.
  6. Remove cover and check to see if they are completely cooked through.  If done remove from oven and let rest for 5 minutes before serving.



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