Vegan Potato Sauerkraut Casserole
This is a warm, cozy and filling dish that you will love to feed your family and friends. It was originally a recipe handed down from my Grandma that we altered by omitting the meat that she typically used.
Ingredients
- 4-5 cups potatoes, chopped coarsely Yukon Gold work well
- 3-4 cups apples, chopped coarsely Tart apples are best, like Granny Smith
- 2 cups sweet onion, chopped fine
- 2 14 oz containers sauerkraut Fresh is best, but canned will work
Option to sauerkraut
- 4 cups shredded cabbage
- 1/2 cup vegetable broth
Seasoning
- 1-2 tsp Spike or favorite seasoning salt optional
- 1 tsp caraway seeds, crushed optional
Instructions
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Dice potatoes to 1/2" cubes. Place in a bowl of cold water and set aside.
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Dice onions to 1/4" pieces. Set aside.
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Dice apples to 1/2" cubes and place in a bowl of cold water.
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If using cabbage, shred coarsely. Measure out 1/2 cup of broth and set aside.
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Sauté onions, using a splash of vegetable broth or water to loosen stuck bits of onion, scraping the pan as you splash the liquid in. Sauté until onions are soft. If using cabbage instead of sauerkraut, add the 1/2 cup of broth to the onions and remove from heat and set aside.
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Assembly if using sauerkraut
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Layer in this order:
Potatoes,
Apples,
Sauerkraut (including the juice),
Onions (try to distribute onions all over...use your hands),
Seasoning
Assembly if using fresh cabbage
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Layer in this order:
Cabbage,
Apples,
Potatoes,
Onions and Broth mixture (try to distribute onions all over),
Seasoning