Baked Sauerkraut with Marinated Chicken and Garlic Sausages

baked sauerkraut with marinated chicken and garlic sausage

"Kisela Kupus u Rerni" (sauerkraut in the oven) is what the Serbs call this dish. Cruciferous vegetables which include, Broccoli. Brussels sprouts, Cauliflower, arugula, kale, radishes, water cress, including the star of this show, cabbage, play a large part in the Balkan diet.
Cruciferous vegetables are super foods, rich in nutrients such as carotenoids (beta-carotene), vitamins C, E, and K; folate as well as a ton of essential minerals. They also are an excellent source of fibre, perfect to keep your digestive system tuned up to F1 performance.  
Several acclaimed studies have proven that cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. These chemicals are responsible for the pungent aroma and bitter flavor of (some, not all) cruciferous vegetables and during consumption are broken down, into cancer preventative compounds.
It's all complicated stuff and we are here to do some cooking, not to get a science degree.
Basically; eat plenty of these types of super healthy vegetables, as often as you can. In fact make them a part of your regular diet and you'll learn to love them as much as the people of the Balkans do.
Tip: All cruciferous vegetables can be eaten raw. Raw (organic) vegetables contain even more of these minerals and super food compounds than cooked ones, overall more beneficial to you.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Balkan
Keyword: Balkan, Chicken, Quick meal, sausages
Cost: 4-6Euro, 5-8 US$


  • Baking Dish
  • oven


  • 2 Kg Sour Cabbage aka Sauerkraut For this dish it is preferential to use whole heads if you can find them. if not then use pre-cut or even shredded cabbage.
  • 500 gram onions peeled and cubed
  • 4-8 corns whole black pepper
  • 1 tbsp sweet paprika powder Hungarian variety is the best.
  • 3-4 whole bay leafs dried
  • 1 kg marinated chicken breast, each sliced length-ways in half. This will soak up more marinate. Marinate: mix 3 tbsp vegetable oil with 2 tsp of sweet paprika, 2 tsp of garlic powder, ½tsp white pepper. (no salt because both the cabbage and the sausage already contain enough salt)
  • ½ kg your favourite (semi) hard sausage we used homemade garlic sausage but any (semi) hard sausage such as, salami or chorizo will do just fine.
  • 1 tbsp lard or vegetable oil to grease the baking dish lard is best for this dish.
  • 500 ml water


  • Wash and rinse the Cabbage and cut into large chunks (if not already pre-cut)
  • Grease the baking dish with the lard or vegetable oil. Lard is best though.
  • Take the largest wok or skillet or cooking pot you own, then quickly fry (sweat) the onions with a little lard or vegetable oil. Add the paprika powder, the bay leafs, the pepper corns and mix well. Add the washed cabbage to the mix and turn everything with a large spoon or ladle.
  • marinate the chicken. Cut the sausage into large pieces and place both on the bottom of the baking dish.
  • then place the cabbage mix on top of the meat. Add the water, close the lid and place into a pre-heated oven of 220°C (430°F) and bake for 15 minutes. Then turn down the heat to 190°C (375°F) and cook for the remaining 45 minutes, uncovered for the last 15-20 minutes. This is to evaporate some water. You will want some juice but you don't want it to be soggy.
  • If everything went well then the end result should look something like this.


In order to complete this dish you could serve the baked cabbage with some boiled potatoes or your own home made spelt bread
If you like it spicy then do as the Balkans do and sprinkle some dried red hot chili peppers over the cabbage once it is on your plate.
Best drink with this is a glass of Beer, preferably wheat beer 🙂

Here you can find some of my other recipes

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