Are you ready to add a tangy twist to your meals? Sauerkraut, a fermented cabbage dish, is a staple in many European cuisines and can elevate any recipe. From classic German dishes to modern twists and international flavors, sauerkraut’s versatility makes it a must-have ingredient in your kitchen. Whether you’re looking for a side dish, a main course, or a snack, we’ve got you covered with these 20 delicious sauerkraut recipes.
From hearty stews and casseroles to flavorful stir-fries and sandwiches, our collection of sauerkraut recipes is sure to inspire your next meal. And the best part? Sauerkraut is incredibly easy to make at home, requiring just a few simple ingredients and some patience.
In this article, we’ll dive into the world of sauerkraut and explore 20 mouth-watering recipes that will show you how this humble ingredient can be used in everything from traditional German dishes to modern twists and international flavors. Whether you’re a seasoned cook or just starting out, these recipes are sure to become new favorites.
Classic German Sauerkraut with Caraway Seeds
This traditional recipe yields a tangy and flavorful sauerkraut that’s perfect as a side dish or used as an ingredient in various recipes. With the addition of caraway seeds, this sauerkraut has a distinctive flavor profile that’s characteristic of German cuisine.
Ingredients:
– 5 lbs cabbage, shredded
– 1 tablespoon salt
– 1/4 cup caraway seeds
– 1/2 cup water
Instructions:
1. In a large bowl, massage the shredded cabbage with salt until it starts to soften and release its juices.
2. Add the caraway seeds and mix well.
3. Pack the cabbage mixture into a clean glass jar or crock, pressing down firmly to remove any air pockets.
4. Pour in the water, leaving about 1 inch of space at the top.
5. Cover the jar or crock with cheesecloth or a breathable cloth, securing it with a rubber band.
6. Let the sauerkraut ferment at room temperature (about 68°F to 72°F) for 4-6 weeks, shaking the jar every few days to distribute the bacteria evenly.
Cooking Time: 4-6 weeks (depending on fermentation time)
Slow Cooker Sauerkraut and Sausage Stew
Warm up with this comforting slow cooker stew that combines the tanginess of sauerkraut with the smokiness of sausage.
Ingredients:
– 1 lb smoked sausage (such as kielbasa or knockwurst), sliced
– 2 cups sauerkraut, drained and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup apple cider vinegar
– 1 tsp caraway seeds
– Salt and pepper to taste
– Optional: 1/4 cup brown sugar (for a sweeter flavor)
Instructions:
1. Add sausage, onion, garlic, sauerkraut, chicken broth, vinegar, and caraway seeds to the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste. If desired, add brown sugar and stir well.
4. Serve hot, garnished with chopped fresh parsley or chives.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Polish Sauerkraut and Mushroom Pierogi
Savor the flavors of Eastern Europe with this traditional Polish pierogi recipe, filled with tangy sauerkraut and savory mushrooms. Perfect for a cozy dinner or as a special treat.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 cup cooked sauerkraut, drained
+ 1/2 cup sliced mushrooms (such as cremini or shiitake)
+ 1 tablespoon butter
+ 1 tablespoon caraway seeds (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into smaller pieces.
4. Roll out each piece into a thin circle.
5. Place a tablespoon of sauerkraut filling in the center of each circle.
6. Fold the dough over the filling, forming a triangle or square shape.
7. Seal the edges by pressing with a fork.
8. Cook pierogi in boiling salted water for 10-15 minutes or until they float to the surface.
Cooking Time: 20-25 minutes
Bavarian Sauerkraut with Apples and Bacon
This recipe combines the traditional German flavors of sauerkraut and bacon with the sweetness of apples, creating a unique and delicious side dish perfect for any occasion.
Ingredients:
– 1 lb sauerkraut, drained and rinsed
– 6 slices of applewood-smoked bacon, diced
– 1 large onion, thinly sliced
– 2 Granny Smith apples, peeled and diced
– 1 tablespoon caraway seeds
– Salt and pepper to taste
Instructions:
1. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
2. Add the sliced onions to the same skillet and cook until caramelized, about 5 minutes.
3. Add the sauerkraut, diced apples, caraway seeds, salt, and pepper to the skillet. Stir to combine.
4. Cook for an additional 10-15 minutes, stirring occasionally, until the flavors have melded together and the apples are tender.
5. Serve warm, topped with crispy bacon.
Cooking Time: 20-25 minutes
Reuben Sandwich with Homemade Sauerkraut
A classic sandwich gets a boost from homemade sauerkraut, adding tangy flavor and crunch to the traditional combination of corned beef, Swiss cheese, and Thousand Island dressing.
Ingredients:
– 1 lb corned beef, thinly sliced
– 4 slices rye bread
– 2 tbsp butter, softened
– 1 cup homemade sauerkraut (recipe below)
– 2 slices Swiss cheese
– 2 tbsp Thousand Island dressing
Sauerkraut Recipe:
– 5 lbs cabbage, shredded
– 1/4 cup caraway seeds
– 1/4 cup salt
– 1/4 cup water
Instructions:
1. In a large bowl, combine cabbage, caraway seeds, and salt.
2. Massage mixture with hands for 5 minutes to release juices.
3. Pack mixture into a jar, pressing down firmly.
4. Top with water and weigh down with a plate or stone.
Sandwich Instructions:
1. Butter one side of each bread slice.
2. Assemble sandwiches by spreading Thousand Island dressing on the unbuttered side of two slices, then topping with corned beef, sauerkraut, and Swiss cheese.
3. Top with remaining bread slices (buttered sides up).
4. Cook in a skillet or griddle over medium heat until golden brown and crispy.
Cooking Time: 5-7 minutes per side
Sauerkraut and Pork Ribs Casserole
This hearty casserole combines the bold flavors of sauerkraut, slow-cooked pork ribs, and crispy breadcrumbs for a comforting and satisfying meal.
Ingredients:
– 1 lb pork ribs
– 1 cup sauerkraut, drained and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup brown sugar
– 2 tbsp caraway seeds
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup breadcrumbs
– 2 tbsp butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the pork ribs in oil until browned on all sides.
3. Transfer the ribs to a 9×13 inch baking dish and top with sauerkraut mixture (chopped onion, garlic, chicken broth, brown sugar, caraway seeds, salt, and pepper).
4. In a separate bowl, mix breadcrumbs and butter until crumbly. Sprinkle over the sauerkraut layer.
5. Bake for 30-40 minutes or until the ribs are tender and the topping is golden brown.
Cooking Time: 30-40 minutes
Vegan Sauerkraut and Lentil Soup
A flavorful and nutritious soup that combines the tanginess of sauerkraut with the comfort of lentils. This recipe is perfect for a cozy night in or as a healthy packed lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup sauerkraut juice (from a jar of sauerkraut)
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the lentils, water or broth, sauerkraut juice, garlic, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 40 minutes
Sauerkraut and Kielbasa Skillet
This hearty skillet dish combines the tangy flavors of sauerkraut with the smoky richness of kielbasa, perfect for a quick weeknight dinner.
Ingredients:
– 1 lb kielbasa, sliced
– 1 cup sauerkraut, drained and rinsed
– 2 tbsp butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp caraway seeds (optional)
– Salt and pepper to taste
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
4. Stir in the sauerkraut, caraway seeds (if using), salt, and pepper. Cook for an additional 2-3 minutes, stirring frequently.
5. Return the cooked kielbasa to the skillet and stir to combine with the sauerkraut mixture.
6. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Hungarian Sauerkraut Stuffed Cabbage Rolls
A hearty and flavorful dish that combines the tanginess of sauerkraut with the sweetness of cabbage rolls. This traditional Hungarian recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large head of cabbage, blanched
– 1 cup sauerkraut, drained and chopped
– 1 pound ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon paprika
– Salt and pepper to taste
– 1 cup cooked white rice
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground pork, chopped onion, garlic, sauerkraut, paprika, salt, and pepper. Mix well.
3. Lay a cabbage leaf flat and place about 1/4 cup of the meat mixture in the center.
4. Fold the cabbage leaf over the filling to form a roll, and secure with toothpicks if needed.
5. Repeat with remaining leaves and filling.
6. Place the rolls seam-side down in a large baking dish, drizzle with vegetable oil, and cover with aluminum foil.
7. Bake for 45 minutes, then remove foil and continue baking for an additional 15-20 minutes or until cabbage is tender.
Cooking Time: 1 hour 5 minutes
Sauerkraut and Potato Pancakes
A delightful twist on traditional latkes, these savory pancakes combine the natural sweetness of potatoes with the tanginess of sauerkraut. Perfect as a side dish or appetizer.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 cup sauerkraut, drained and chopped
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, combine potatoes, sauerkraut, onion, eggs, flour, salt, and pepper. Mix well.
2. Heat a non-stick skillet or deep fryer with about 1/2 inch of vegetable oil over medium-high heat.
3. Using a spoon, drop small amounts of the potato mixture into the oil and flatten slightly.
4. Cook for 3-4 minutes on each side, until golden brown and crispy.
5. Remove pancakes from oil and drain on paper towels. Serve warm.
Cooking Time: Approximately 15-20 minutes
Czech Sauerkraut and Dumplings
This traditional Czech dish combines tangy sauerkraut with fluffy dumplings, making for a satisfying and comforting meal. This recipe serves 4-6 people.
Ingredients:
– 1 lb sauerkraut, drained and rinsed
– 2 cups all-purpose flour
– 2 eggs
– 1/4 cup milk
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 2 tablespoons butter
Instructions:
1. In a large pot, combine sauerkraut, caraway seeds (optional), and salt. Cook over medium heat, stirring occasionally, until the sauerkraut is heated through.
2. Meanwhile, prepare the dumplings by combining flour, eggs, milk, and salt in a bowl. Mix until smooth.
3. Bring a large pot of water to a boil. Gradually add the dumpling mixture, stirring gently to prevent sticking.
4. Simmer for 10-12 minutes or until dumplings float to the surface.
5. Serve the sauerkraut alongside the dumplings and top with melted butter.
Cooking Time: 30-40 minutes
Sauerkraut and Bratwurst Casserole
Get ready to warm up with a hearty German-inspired casserole that combines the tanginess of sauerkraut with the savory flavor of bratwurst. This comforting dish is perfect for a cozy dinner or game-day gathering.
Ingredients:
– 1 pound bratwurst, sliced
– 1 cup sauerkraut, drained and chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 1 tablespoon caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook the bratwurst over medium-high heat until browned, about 5 minutes.
3. In a separate bowl, mix sauerkraut, onion, garlic, and caraway seeds.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Layer the cooked bratwurst, sauerkraut mixture, and shredded cheese in that order.
6. Top with breadcrumbs and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sauerkraut and Chicken Sausage Stir-Fry
This recipe combines the savory flavors of chicken sausage with the tangy zip of sauerkraut, all wrapped up in a quick and easy stir-fry. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb chicken sausage, sliced
– 1 cup sauerkraut, drained
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from pan.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the sauerkraut and soy sauce to the pan; stir-fry for 1-2 minutes.
5. Return the sausage to the pan and stir-fry until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Russian Sauerkraut and Beet Borscht
This traditional Russian recipe combines the tangy flavors of sauerkraut with the sweetness of beets, creating a hearty and flavorful soup perfect for any occasion.
Ingredients:
– 1 lb sauerkraut, drained and chopped
– 2 large beets, peeled and grated
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup water
– 2 tbsp apple cider vinegar
– 1 tsp sugar
– Salt and pepper to taste
– Sour cream (optional)
Instructions:
1. In a large pot, combine sauerkraut, beets, onion, and garlic.
2. Pour in vegetable broth, water, apple cider vinegar, and sugar.
3. Bring mixture to a boil, then reduce heat and simmer for 30 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, topped with a dollop of sour cream if desired.
Cooking Time: 30-40 minutes
Sauerkraut and Smoked Pork Hocks Stew
This stew is a perfect combination of tangy sauerkraut, rich pork hocks, and savory spices. It’s a comforting, one-pot meal that’s easy to make and packed with flavor.
Ingredients:
– 1 lb smoked pork hocks
– 2 cups sauerkraut, drained and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine pork hocks, sauerkraut, onion, garlic, carrot, celery, cumin, paprika, salt, and pepper.
3. Pour in chicken broth until the ingredients are covered.
4. Cover the pot with a lid and transfer to the preheated oven.
5. Braise for 2-1/2 hours, or until the pork is tender and the sauerkraut is heated through.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 2-1/2 hours
Sauerkraut and Apple Stuffed Pork Loin
This recipe combines the savory flavors of pork loin with the tanginess of sauerkraut and sweetness of apples, creating a delightful and satisfying main course.
Ingredients:
– 1 (1.5-2 pound) pork loin
– 1/4 cup sauerkraut, drained and chopped
– 1 large apple, peeled and diced
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together sauerkraut, apple, brown sugar, and garlic.
3. Lay the pork loin flat on a work surface. Make a horizontal incision in the center of the loin to create a pocket. Stuff the sauerkraut-apple mixture inside the pocket.
4. Season the outside of the pork loin with salt and pepper.
5. Drizzle olive oil over the pork loin and place it on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
7. Let the pork rest for 10 minutes before slicing and serving.
Cooking Time: 25-30 minutes
Sauerkraut and Onion Tart
A tangy and savory tart that combines the earthiness of sauerkraut with the sweetness of caramelized onions, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup sauerkraut, drained and chopped
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a skillet, cook onions over medium-low heat for 20-25 minutes, or until caramelized and golden brown.
4. Arrange sauerkraut and caramelized onions on one half of the pastry, leaving a 1/2-inch border around edges.
5. Fold other half of pastry over filling to form a triangle or rectangle shape. Press edges to seal.
6. Brush top with beaten egg and sprinkle with cheese (if using).
7. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Sauerkraut and Turkey Sausage Soup
Warm up with this comforting soup that combines the tangy flavor of sauerkraut with the savory taste of turkey sausage. This easy-to-make recipe is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 lb turkey sausage, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups sauerkraut, drained and rinsed
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups chicken broth
– 1 tsp caraway seeds (optional)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion, garlic, sauerkraut, carrots, celery, chicken broth, and caraway seeds (if using). Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the vegetables are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sauerkraut and Potato Dumplings
This recipe combines the tanginess of sauerkraut with the comfort of fluffy potato dumplings, perfect for a cozy dinner or lunch.
Ingredients:
– 1 large onion, finely chopped
– 2 cups cooked potatoes (cooled)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup sauerkraut, drained and chopped
– 1 egg, beaten
– Water, as needed
Instructions:
1. In a large bowl, combine the chopped onion, cooled potatoes, flour, salt, and baking powder.
2. Mix in the chopped sauerkraut and beaten egg until well combined.
3. Gradually add water to form a thick dough.
4. Knead the dough for 5 minutes until smooth.
5. Bring a large pot of salted water to a boil.
6. Drop small portions of the dough into the boiling water, cooking for 10-12 minutes or until dumplings float to the surface.
7. Serve hot with your favorite sauce or topping.
Cooking Time: 30-40 minutes
Sauerkraut and Beef Goulash
This classic Eastern European-inspired dish combines tender beef, tangy sauerkraut, and rich flavors to create a comforting meal. With minimal prep time, this recipe is perfect for a quick weeknight dinner or a cozy weekend treat.
Ingredients:
– 1 pound beef stew meat
– 2 cups sauerkraut, drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef, then remove from pot.
3. Add onion and garlic; cook until softened.
4. Add sauerkraut, broth, caraway seeds, salt, and pepper.
5. Return beef to pot; stir to combine.
6. Bring to a simmer; reduce heat to low.
7. Let goulash cook for 1 1/2 hours or until beef is tender.
Cooking Time: 1 1/2 hours
Summary
Get ready to ferment your taste buds with these 20 delicious sauerkraut recipes! From classic German dishes like Sauerkraut with Caraway Seeds and Reuben Sandwich with Homemade Sauerkraut, to innovative twists like Vegan Sauerkraut and Lentil Soup and Sauerkraut and Apple Stuffed Pork Loin, there’s something for every palate. Try Slow Cooker Sauerkraut and Sausage Stew or Sauerkraut and Pork Ribs Casserole for a comforting meal. Experiment with international flavors like Polish Sauerkraut and Mushroom Pierogi or Russian Sauerkraut and Beet Borscht. Whether you’re a sauerkraut newbie or a seasoned enthusiast, these recipes will inspire your culinary creativity!
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