Zuurkoolschotel - Dutch Potato and Sauerkraut Lasagna
Prep:10 m
Cook:1 h
Total:1 h 10 m
Cuisine:Dutch 🇳🇱
Course:Lunch Dinner

Zuurkoolschotel - Dutch Potato and Sauerkraut Lasagna



There’s nothing more quarantine-friendly than the humble potato and cabbage. Add some mince and turn it into ultimate wintry comfort food.


  • 8 potatoes, peeled and cut into equal pieces;
  • 4 tbsp butter;
  • 0.5 kg sauerkraut;
  • 0.5 kg ground beef;
  • 0.1 l milk;
  • 1 can of pineapple slices;
  • 2 tbsp breadcrumbs;
  • salt;
  • pepper


  1. Boil potatoes until soft for about 25 minutes.
  2. Drain the sauerkraut. I love drinking the delicious sauerkraut juice, but I have to warn you – it may give you instant diarrhea!
  3. Cook the beef in a skillet. Season with salt and pepper.
  4. Preheat the oven to 180 C. Grease a casserole dish with a teaspoon of butter.
  5. Mash the potatoes with milk and 2 tablespoons of butter. Season with salt and pepper.
  6. Spread the ground beef in the casserole dish as the first layer.
  7. Second layer: sauerkraut.
  8. Third: pineapple slices.
  9. Fourth: mashed potatoes.
  10. Sprinkle with breadcrumbs and bake until golden brown (about 40 minutes).

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