Sauerkraut, that tangy and delicious fermented cabbage dish, is a staple in many cuisines around the world. But let’s be honest – after making the same old sauerkraut recipe for years, things can get a little…stale. That’s why we’re excited to share 20 creative and mouth-watering sauerkraut recipes that will take your taste buds on a wild ride! From classic German dishes to innovative fusion flavors, we’ve got you covered. Whether you’re looking for a quick snack or a hearty main course, these sauerkraut recipes are sure to inspire your next culinary adventure.
Classic German Sauerkraut Sauerkraut
Sauerkraut is a staple in traditional German cuisine, and this recipe yields a deliciously tangy and crunchy fermented cabbage dish.
Ingredients:
– 5 lbs (2.3 kg) of green or white cabbage, shredded
– 1 tablespoon of salt
– 1/4 cup (60 ml) of water
– 1/4 cup (15 g) of caraway seeds (optional)
Instructions:
1. In a large bowl, combine the shredded cabbage and salt. Massage the cabbage with your hands for about 5 minutes to help break down the cell walls.
2. Add the water and caraway seeds (if using), and mix until the cabbage is evenly coated.
3. Pack the mixture into a glass jar or crock, pressing down firmly to remove any air pockets.
4. Cover the jar or crock with cheesecloth or a clean cloth, securing it with twine or rubber band.
5. Leave the sauerkraut at room temperature (68-72°F/20-22°C) for 3-6 weeks, or until it reaches your desired level of fermentation and tanginess.
Cooking Time: None needed! Sauerkraut is a fermented dish that develops its flavor over time.
Slow Cooker Sauerkraut with Apples and Bacon
Transform traditional sauerkraut into a sweet and savory masterpiece by adding crispy bacon and tender apples to your slow cooker. This recipe is perfect for busy days when you want a flavorful side dish with minimal effort.
Ingredients:
– 1 lb sauerkraut, drained
– 1 large onion, thinly sliced
– 6 slices of bacon, cooked and crumbled
– 2 Granny Smith apples, peeled and chopped
– 1 tsp caraway seeds
– Salt and pepper to taste
Instructions:
1. Add the sauerkraut, onion, crumbled bacon, chopped apples, and caraway seeds to your slow cooker.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Season with salt and pepper to taste before serving.
Cooking Time: 4-10 hours
Bavarian Red Cabbage Sauerkraut
This traditional Bavarian recipe transforms red cabbage into a tangy, slightly sweet sauerkraut perfect for topping sausages, potatoes, or enjoying as a side dish.
Ingredients:
– 5 lbs (2.3 kg) red cabbage, thinly sliced
– 1 tablespoon caraway seeds
– 1 tablespoon sea salt
– 1/4 cup (60 ml) water
Instructions:
1. In a large bowl, combine the cabbage slices and caraway seeds.
2. Sprinkle the sea salt evenly over the cabbage mixture.
3. Massage the mixture with your hands for about 5 minutes to release the natural juices from the cabbage.
4. Add the water and mix until the cabbage is well coated.
5. Pack the mixture into a clean glass jar, pressing down firmly to remove any air pockets.
6. Leave the sauerkraut at room temperature (68°F – 72°F or 20°C – 22°C) for 2-3 weeks, allowing it to ferment and develop its characteristic tangy flavor.
Cooking Time:
– Fermentation time: 2-3 weeks
Beer-Braised Sauerkraut with Sausages
Elevate your sausages game with this hearty, beer-infused sauerkraut recipe that’s perfect for a cozy evening.
Ingredients:
– 1 cup sauerkraut
– 1/2 cup dark lager or brown ale
– 2 tablespoons caraway seeds
– 1 tablespoon brown sugar
– 1 onion, thinly sliced
– 4 sausages (your favorite type)
– Salt and pepper to taste
Instructions:
1. In a large skillet, combine sauerkraut, beer, caraway seeds, and brown sugar. Bring to a simmer over medium heat.
2. Reduce heat to low and let braise for 30 minutes, stirring occasionally, until the sauerkraut is tender and slightly caramelized.
3. Meanwhile, cook your sausages according to package instructions or grill them to perfection.
4. Serve sausages alongside the beer-braised sauerkraut and enjoy!
Cooking Time: 30-40 minutes
Sweet and Sour Sauerkraut with Caraway Seeds
A tangy twist on traditional sauerkraut, this recipe combines the natural fermentation process with sweet and sour flavors, all tied together with a hint of caraway seeds.
Ingredients:
– 5 lbs cabbage, shredded
– 1/4 cup kosher salt
– 2 tbsp caraway seeds
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tsp sugar
Instructions:
1. In a large bowl, combine shredded cabbage and kosher salt. Massage the mixture with your hands for about 5 minutes to release juices.
2. Pack the cabbage mixture into a glass jar or crock, pressing down firmly to remove any air pockets.
3. Add caraway seeds, apple cider vinegar, water, and sugar on top of the cabbage.
4. Cover the jar or crock with cheesecloth or a lid, allowing it to breathe.
5. Let the sauerkraut ferment at room temperature (68-72°F) for 3-4 weeks, or until it reaches your desired level of sourness.
6. Once fermented, store the sauerkraut in the refrigerator to slow down fermentation.
Cooking Time: 3-4 weeks
Sauerkraut and Pork Ribs Stew
This hearty stew combines the tangy flavor of sauerkraut with the tender fall-off-the-bone pork ribs. Perfect for a cozy evening meal.
Ingredients:
– 2 lbs pork ribs
– 1 cup sauerkraut, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon caraway seeds
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine pork ribs, sauerkraut, onion, garlic, caraway seeds, paprika, salt, and pepper.
3. Pour in chicken broth and bring mixture to a simmer.
4. Cover the pot and transfer it to the preheated oven.
5. Braise for 2-1/2 hours or until pork is tender and falling off the bone.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 2-1/2 hours
Vegan Sauerkraut with Juniper Berries
Vegan Sauerkraut with Juniper Berries Recipe
Summary: This recipe combines the tangy flavors of sauerkraut with the earthy sweetness of juniper berries, creating a unique and delicious condiment perfect for topping sausages, sandwiches, or using as a side dish.
Ingredients:
– 5 lbs shredded cabbage
– 1 tablespoon sea salt
– 1/4 cup water
– 2 tablespoons juniper berry syrup (or 1 tablespoon whole juniper berries)
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, massage the shredded cabbage with your hands for about 5 minutes to release its natural juices.
2. Mix in sea salt and water until the cabbage is evenly coated.
3. Add the juniper berry syrup (or whole berries) and mix well.
4. Pack the mixture into a jar or container, pressing down firmly to remove any air pockets.
5. Leave the sauerkraut at room temperature for 3-7 days, shaking the jar daily, until it reaches your desired level of tanginess.
6. Once fermented, transfer the sauerkraut to the refrigerator to slow down fermentation and store for up to 6 months.
Cooking Time: 3-7 days (fermentation time)
Polish Sauerkraut and Mushroom Pierogi Filling
Experience the rich flavors of Poland with this traditional pierogi filling, combining tangy sauerkraut with earthy mushrooms.
Ingredients:
– 1 cup sauerkraut, drained and chopped
– 1/2 cup cooked mushrooms (button or cremini), finely chopped
– 1 tablespoon butter
– 1 onion, finely chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium skillet, melt the butter over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sauerkraut and mushrooms; stir to combine.
4. Cook for an additional 5 minutes, stirring occasionally, until the mixture is heated through and slightly caramelized.
5. Season with salt and pepper to taste.
6. Use immediately or refrigerate for up to 24 hours.
Cooking Time: About 15-20 minutes
Hungarian Sauerkraut and Sausage Goulash
This hearty Hungarian dish combines the tangy flavors of sauerkraut with the rich taste of sausage, perfect for a cold winter’s night.
Ingredients:
– 1 lb sausage (such as knockwurst or kolbász), sliced
– 2 cups sauerkraut, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon paprika
– Salt and pepper to taste
– 2 tablespoons caraway seeds (optional)
Instructions:
1. In a large pot or Dutch oven, cook the sliced sausage over medium heat until browned, about 5 minutes.
2. Add the chopped onions and minced garlic to the pot and cook until the onions are translucent, about 3-4 minutes.
3. Stir in the sauerkraut, beef broth, paprika, salt, and pepper.
4. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed. If desired, sprinkle with caraway seeds before serving.
Cooking Time: 25-30 minutes
Sauerkraut-Stuffed Pork Roast
Elevate your pork roast game with this tangy and savory recipe that combines the flavors of sauerkraut, caraway seeds, and pork.
Ingredients:
– 2 lbs boneless pork roast
– 1 cup sauerkraut, drained and chopped
– 1/4 cup brown sugar
– 1 tsp ground caraway seeds
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together sauerkraut, brown sugar, caraway seeds, salt, and pepper.
3. Place the pork roast on a cutting board and create a horizontal incision in the center of the roast, being careful not to cut all the way through.
4. Stuff the sauerkraut mixture into the incision, dividing it evenly between the two sides of the roast.
5. Drizzle olive oil over the roast and place it on a roasting pan or baking sheet.
6. Roast for 2-3 hours, or until internal temperature reaches 145°F (63°C).
7. Let the roast rest for 10 minutes before slicing and serving.
Cooking Time: 2-3 hours
Alsatian Sauerkraut with Duck Confit
Discover the perfect harmony of tangy sauerkraut and rich duck confit in this Alsatian-inspired recipe. This traditional German-French fusion dish is a delightful combination of flavors and textures.
Ingredients:
– 1 lb duck legs, skin removed
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup sauerkraut (preferably Alsatian-style)
– 1 tsp caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large skillet, heat olive oil over medium-high. Sear duck legs until browned on both sides, about 5 minutes per side.
3. Remove duck from skillet and set aside. Reduce heat to medium, then add sliced onion and cook until caramelized, stirring occasionally.
4. Add garlic and cook for an additional minute.
5. Add sauerkraut, caraway seeds, salt, and pepper. Stir well to combine.
6. Return duck legs to the skillet and cover with a lid or foil.
7. Transfer the skillet to the preheated oven and braise for 2-3 hours, or until duck is tender and falls apart easily.
Cooking Time: 2-3 hours
Spicy Kimchi-Style Sauerkraut
Add a spicy kick to your sauerkraut with this kimchi-inspired recipe. This fermented delight is perfect for topping tacos, grilled meats, or using as a condiment.
Ingredients:
– 5 lbs (2.3 kg) cabbage, shredded
– 1/4 cup (60g) Korean chili flakes (gochugaru)
– 2 tbsp (30g) salt
– 1/4 cup (60ml) water
– 1/4 cup (60g) chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, combine cabbage and salt. Massage the cabbage with your hands until it starts to soften and release its juices.
2. Add the chili flakes and mix well.
3. Pack the cabbage mixture into a jar or container, pressing down firmly to remove any air pockets.
4. Pour in the water, making sure the cabbage is covered.
5. Weigh down the cabbage with a plate or stone, if necessary.
6. Ferment at room temperature (68-72°F/20-22°C) for 3-5 days, shaking the jar daily to release any gases.
7. Taste and adjust seasoning as needed. Store in the refrigerator to slow down fermentation.
Cooking Time: 3-5 days
Russian Sauerkraut Soup (Shchi)
A traditional Russian soup that combines the tanginess of sauerkraut with the comfort of a hearty, slow-cooked broth.
Ingredients:
– 1 head of sauerkraut, drained and chopped
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and grated
– 2 potatoes, peeled and diced
– 4 cups beef broth
– 2 cups water
– 1 teaspoon paprika
– Salt and black pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion, garlic, carrots, and potatoes. Cook until vegetables are tender, about 10 minutes.
3. Add sauerkraut, beef broth, water, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: Approximately 45-50 minutes
Sauerkraut and Potato Casserole
A hearty and flavorful twist on traditional potato casserole, this recipe combines the tanginess of sauerkraut with the creaminess of potatoes and cheese.
Ingredients:
– 1 large onion, chopped
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 1 cup sauerkraut, drained and rinsed
– 1/4 cup unsalted butter, softened
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chopped onion and butter until softened.
3. Add the sliced potatoes and cook for about 5 minutes, or until they start to brown.
4. Stir in the drained sauerkraut, salt, and pepper. Cook for an additional minute.
5. In a greased 9×13-inch baking dish, arrange half of the potato mixture.
6. Sprinkle with half of the cheddar and Parmesan cheese.
7. Repeat the layers, finishing with a layer of cheese on top.
8. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Smoked Sauerkraut with Bratwurst and Mustard
This recipe combines the tangy flavors of smoked sauerkraut, savory bratwurst, and spicy mustard for a delicious German-inspired meal. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 lb bratwurst
– 1 cup smoked sauerkraut (homemade or store-bought)
– 2 tbsp spicy brown mustard
– 4 slices of bread, crusty or pretzel
– Optional toppings: chopped onions, caraway seeds
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Cook the bratwurst for 5-7 minutes per side, or until nicely charred and cooked through.
3. Meanwhile, toast the bread slices by grilling them lightly or baking in a toaster oven at 350°F (175°C) for 2-3 minutes.
4. Assemble the sandwiches by placing the bratwurst on the toasted bread, topping with smoked sauerkraut, and finishing with a dollop of spicy brown mustard.
5. Garnish with chopped onions and caraway seeds if desired.
Cooking Time: 15-20 minutes
Czech Sauerkraut and Dumpling Bake
This hearty Czech-inspired dish combines the tangy flavors of sauerkraut with soft, fluffy dumplings and a rich beef broth. Perfect for a cozy winter evening or a special occasion.
Ingredients:
– 1 lb sauerkraut, drained and rinsed
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 pound beef stew meat, cut into bite-sized pieces
– 2 cups all-purpose flour
– 2 teaspoons caraway seeds
– 1 teaspoon salt
– 4 cups beef broth
– 8 dumpling mix (store-bought or homemade)
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the onion and beef in butter until browned.
3. Add sauerkraut, caraway seeds, and salt; stir to combine.
4. Transfer mixture to a 9×13 inch baking dish.
5. Top with dumplings, followed by beef broth.
6. Cover with aluminum foil and bake for 1 hour.
7. Remove foil and continue baking for an additional 30 minutes.
8. Sprinkle with parsley before serving.
Cooking Time: 1 hour 30 minutes
Sauerkraut and Kielbasa Skillet
Get ready for a flavorful one-pot wonder that combines the tanginess of sauerkraut with the savory goodness of kielbasa.
Ingredients:
– 1 lb kielbasa, sliced
– 1 cup sauerkraut, drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the kielbasa slices and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Reduce heat to medium. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the garlic and sauerkraut to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
5. Return the kielbasa to the skillet and stir to combine with the sauerkraut mixture.
6. Season with salt and pepper to taste.
7. Serve hot over mashed potatoes, rice, or egg noodles.
Cooking Time: 15-20 minutes
Creamy Sauerkraut and Swiss Cheese Dip
A tangy and creamy dip that combines the flavors of sauerkraut, Swiss cheese, and spices.
Ingredients:
– 1 cup sauerkraut, drained and chopped
– 8 oz cream cheese, softened
– 1/2 cup grated Swiss cheese
– 1 tablespoon Dijon mustard
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine sauerkraut, cream cheese, Swiss cheese, Dijon mustard, and caraway seeds.
3. Mix until smooth and creamy.
4. Transfer the mixture to a baking dish or ramekins.
5. Bake for 20-25 minutes or until the dip is warm and bubbly.
6. Serve hot with crackers, chips, or vegetables.
Cooking Time: 20-25 minutes
Jewish Sauerkraut and Brisket Tzimmes
A classic comfort food dish that’s perfect for cold winter nights, this sauerkraut and brisket tzimmes is a hearty and flavorful meal that combines the tanginess of sauerkraut with the rich flavor of slow-cooked brisket.
Ingredients:
– 1 pound beef brisket
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup sauerkraut, drained
– 1 tablespoon caraway seeds
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup brown sugar
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven or heavy pot, combine brisket, onion, garlic, sauerkraut, caraway seeds, salt, and pepper.
3. Add brown sugar and stir until combined.
4. Cover the pot with a lid and transfer it to the preheated oven.
5. Braise for 2-1/2 hours or until the brisket is tender and falls apart easily.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 2-1/2 hours
Quick-Pickled Sauerkraut with Beets and Ginger
This recipe combines the tangy goodness of sauerkraut with the sweetness of beets and the spicy kick of ginger, all in a quick and easy pickling process.
Ingredients:
– 1 cup sauerkraut
– 2 medium beets, peeled and thinly sliced
– 2-inch piece of fresh ginger, peeled and grated
– 1/4 cup apple cider vinegar
– 1 tablespoon water
– 1 teaspoon sea salt
Instructions:
1. In a large bowl, combine the sauerkraut, beet slices, and grated ginger.
2. In a small saucepan, bring the apple cider vinegar, water, and sea salt to a simmer over medium heat.
3. Pour the hot pickling liquid over the sauerkraut mixture, stirring to combine.
4. Let it cool to room temperature, then refrigerate for at least 30 minutes or overnight to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (plus chilling time)
Summary
Get ready to elevate your sauerkraut game with these 20 savory recipes that add a twist to the classic fermented cabbage dish. From traditional German-inspired dishes like Classic Sauerkraut and Beer-Braised Sauerkraut with Sausages, to modern twists like Vegan Sauerkraut with Juniper Berries and Spicy Kimchi-Style Sauerkraut, there’s something for everyone. Discover how sauerkraut can be used in everything from soups and stews to casseroles and dips, and get inspired by these creative recipes that showcase the versatility of this beloved ingredient.
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