Sauerkraut – a staple in many German households. Fermented to perfection, this tangy and crunchy condiment adds depth and excitement to any meal. From hearty stews and savory sausages to sweet strudels and comforting pancakes, sauerkraut is the perfect addition to countless dishes. In this article, we’ll take you on a culinary journey through Germany’s rich gastronomic heritage, showcasing 18 mouthwatering recipes that highlight the versatility of this beloved ingredient.
Whether you’re a seasoned cook or just starting your German cooking adventure, these recipes are sure to delight and inspire. So grab a jar of sauerkraut and let’s get started!
Classic German Sauerkraut with Caraway Seeds
This recipe yields a tangy and flavorful sauerkraut, infused with the subtle nutty taste of caraway seeds. Perfect for accompanying traditional German dishes or as a side dish on its own.
Ingredients:
– 5 lbs. cabbage (white or green), shredded
– 1 tablespoon kosher salt
– 1/4 cup caraway seeds
– 2 tablespoons water
Instructions:
1. In a large bowl, combine the shredded cabbage and kosher salt. Massage the cabbage with your hands for about 10 minutes to 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, making sure that all of the cabbage is covered.
5. Cover the jar or crock with cheesecloth or a tight-fitting lid.
6. Allow the sauerkraut to ferment at room temperature (68°F – 72°F) for 3-5 days, or until it reaches your desired level of sourness.
Cooking Time: 3-5 days
Note: The fermentation time may vary depending on the temperature and the desired level of sourness. Keep an eye on the sauerkraut and refrigerate it once it has reached the desired level of sourness to slow down the fermentation process.
Bavarian Sauerkraut with Apples and Bacon
This recipe combines the tangy flavor of sauerkraut with the sweetness of apples and the smokiness of bacon, creating a deliciously unique side dish perfect for Oktoberfest or any time you want to add some German flair to your meal.
Ingredients:
– 1 pound sauerkraut, drained
– 2 apples, peeled and diced (Granny Smith work well)
– 6 slices of thick-cut bacon, cooked and crumbled
– 2 tablespoons brown sugar
– 1 tablespoon caraway seeds
– Salt and pepper to taste
Instructions:
1. In a large skillet, combine sauerkraut, apples, and crumbled bacon.
2. Add brown sugar, caraway seeds, salt, and pepper; stir until well combined.
3. Cook over medium heat for 10-15 minutes or until the flavors have melded together and the apples are tender.
4. Serve warm, garnished with additional crumbled bacon if desired.
Cooking Time: 10-15 minutes
Slow-Cooked Pork and Sauerkraut
A hearty and comforting dish that combines tender pork with the tangy flavor of sauerkraut, perfect for a cozy meal. This recipe is easy to prepare and requires minimal effort, making it ideal for a busy day.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 large onion, sliced
– 1 head of sauerkraut, drained and rinsed
– 1 tsp caraway seeds
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup brown sugar
Instructions:
1. Preheat slow cooker to low heat.
2. In a large skillet, cook pork shoulder over medium-high heat until browned on all sides.
3. Add sliced onion and cook until caramelized.
4. Transfer pork and onion mixture to the slow cooker.
5. Add sauerkraut, caraway seeds, salt, pepper, and brown sugar.
6. Cook for 8-10 hours or overnight.
Cooking Time: 8-10 hours
German Sauerkraut Soup with Sausage
This hearty soup combines the tanginess of sauerkraut with the savory flavor of sausage, making it a perfect comfort food for a chilly day.
Ingredients:
– 1 pound sauerkraut, drained and rinsed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound sweet or hot sausage (such as knockwurst or bratwurst), sliced
– 4 cups chicken broth
– 1/2 cup water
– 1 tablespoon caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine sauerkraut, onion, and garlic. Cook over medium heat until the onion is translucent.
2. Add the sausage and cook until browned, breaking up with a spoon as needed.
3. Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Stir in caraway seeds and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sauerkraut and Potato Dumplings
Savor the harmonious union of tangy sauerkraut and fluffy potato dumplings, a traditional German dish that’s perfect for a cozy dinner. This recipe yields 8-10 dumplings.
Ingredients:
– 1 head of cabbage, finely shredded
– 2 cups of cooked potatoes, mashed
– 1/4 cup of all-purpose flour
– 1 egg, beaten
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 tablespoon of butter, melted
Instructions:
1. In a large bowl, combine the shredded cabbage and sauerkraut.
2. In a separate bowl, mix together the mashed potatoes, flour, egg, salt, and pepper until smooth.
3. Add the melted butter to the potato mixture and stir well.
4. Cover the work surface with a clean cloth or paper towel. Divide the potato mixture into 8-10 equal portions.
5. Shape each portion into a ball and then flatten slightly into dumpling form.
6. Place a tablespoon of sauerkraut in the center of each dumpling, folding the dough over to enclose the filling.
7. Bring a large pot of salted water to a boil. Carefully add the dumplings and cook for 15-20 minutes or until they float to the surface.
Cooking Time: 15-20 minutes
Reuben Sandwich with Homemade Sauerkraut
Savor the flavors of this iconic sandwich, elevated by the tangy zip of homemade sauerkraut. This recipe brings together tender corned beef, melted Swiss cheese, and crispy rye bread for a satisfying lunch or dinner.
Ingredients:
– 1 lb corned beef, thinly sliced
– 4 slices rye bread
– 2 tbsp unsalted butter, softened
– 2 cups shredded Swiss cheese
– 1 cup homemade sauerkraut (see below)
– Salt and pepper to taste
Homemade Sauerkraut:
– 5 lbs cabbage, shredded
– 1/4 cup kosher salt
– 1/4 cup water
– 1/2 cup caraway seeds (optional)
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Butter one side of each bread slice.
3. Assemble sandwiches by placing corned beef, sauerkraut, and cheese on the unbuttered side of two bread slices.
4. Top with remaining bread slices, buttered side up.
5. Cook for 4-6 minutes or until cheese is melted and bread is toasted.
Cooking Time: 10-12 minutes
German Sauerkraut Salad with Mustard Dressing
Experience the tangy flavor of Germany with this classic sauerkraut salad, elevated by a creamy mustard dressing. This refreshing side dish is perfect for accompanying your favorite German dishes or as a light lunch.
Ingredients:
– 1 cup sauerkraut, drained and rinsed
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1/4 cup chopped fresh chives (optional)
Instructions:
1. In a large bowl, combine sauerkraut, mayonnaise, Dijon mustard, salt, and pepper. Mix until the sauerkraut is coated with the dressing.
2. Stir in chopped parsley and chives (if using).
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: None, as this salad requires no cooking.
Sauerkraut and Bratwurst Skillet
Get ready to experience the perfect blend of tangy sauerkraut and savory bratwurst in a hearty skillet dish. This easy-to-make recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb bratwurst, sliced
– 1 cup sauerkraut, drained
– 2 tbsp butter
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 eggs
Instructions:
1. In a large skillet, melt butter over medium-high heat.
2. Add sliced bratwurst and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. Reduce heat to medium. Add chopped onion and minced garlic; cook until softened, about 3-4 minutes.
4. Add drained sauerkraut to the skillet; stir to combine with onion mixture.
5. Create four wells in the sauerkraut mixture; crack an egg into each well.
6. Return cooked bratwurst to the skillet and season with salt and pepper to taste.
7. Cook until eggs are set, about 8-10 minutes.
Cooking Time: 20-25 minutes
Beer-Braised Sauerkraut with Kielbasa
This recipe combines the tanginess of sauerkraut with the smokiness of kielbasa, all wrapped up in a rich beer braising liquid. Perfect for pairing with your favorite comfort foods or as a side dish for your next backyard BBQ.
Ingredients:
– 1 pound sauerkraut, drained and chopped
– 1/4 cup beer (any style)
– 2 tablespoons brown sugar
– 1 tablespoon caraway seeds
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup kielbasa slices
Instructions:
1. Preheat oven to 300°F.
2. In a large skillet, combine sauerkraut, beer, brown sugar, caraway seeds, salt, and pepper. Bring to a simmer over medium-high heat.
3. Reduce heat to low and braise for 20-25 minutes or until the liquid has almost completely reduced.
4. Add kielbasa slices to the skillet and stir to combine.
5. Transfer the skillet to the preheated oven and cook for an additional 10-15 minutes, or until the kielbasa is caramelized and crispy.
Cooking Time: 35-40 minutes
German Sauerkraut Balls with Mustard Dip
These crispy sauerkraut balls are a delicious twist on traditional German cuisine, served with a tangy mustard dip for a perfect snack or appetizer.
Ingredients:
– 1 cup sauerkraut, drained and chopped
– 1/2 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 egg, lightly beaten
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
– Vegetable oil for frying
– Mustard dip (store-bought or homemade)
Instructions:
1. In a bowl, mix together sauerkraut, breadcrumbs, cheese, egg, and Worcestershire sauce.
2. Shape mixture into small balls, about 1 inch in diameter.
3. Heat about 1/2 inch of vegetable oil in a frying pan over medium-high heat.
4. Fry sauerkraut balls until golden brown, about 3-4 minutes per side.
5. Serve warm with mustard dip.
Cooking Time: 6-8 minutes
Sauerkraut and Mushroom Pierogi
A twist on traditional Polish pierogi, these savory dumplings fill a flavorful combination of sauerkraut and mushrooms. Perfect for a cozy dinner or snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 cup cooked sauerkraut, drained and chopped
+ 1/2 cup mushrooms (button or cremini), sliced
+ 2 tablespoons unsalted butter
+ 1 tablespoon caraway seeds
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Divide the dough into smaller pieces and roll out each piece thinly.
3. Place a spoonful of sauerkraut and mushroom mixture onto one half of the dough circle.
4. Fold the other half over to form a triangle or square shape, pressing edges to seal.
5. Cook pierogi in boiling salted water for 5-7 minutes, or until they float to the surface.
6. Serve with melted butter and your favorite accompaniments.
Cooking Time: 15-20 minutes
German Sauerkraut and Pork Roast
Experience the classic flavors of Germany with this hearty recipe that combines tender pork roast with tangy sauerkraut. This dish is perfect for a cozy dinner or special occasion.
Ingredients:
– 2 lbs boneless pork roast
– 1 cup sauerkraut, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp caraway seeds
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large bowl, combine sauerkraut, onion, garlic, caraway seeds, salt, and pepper.
3. Rub pork roast with brown sugar and vinegar mixture.
4. Place the sauerkraut mixture on top of the pork roast in a roasting pan.
5. Roast for 2-1/2 hours or until internal temperature reaches 145°F (63°C).
6. Let rest for 10 minutes before slicing and serving.
Cooking Time: 2-1/2 hours
Sauerkraut-Stuffed Pork Chops
Elevate a classic pork chop recipe with the tanginess of sauerkraut and the richness of melted cheese. This savory dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 pork chops (1-1.5 pounds)
– 1/2 cup sauerkraut, drained
– 1 tablespoon caraway seeds
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together sauerkraut, caraway seeds, salt, and pepper.
3. Stuff each pork chop with the sauerkraut mixture, dividing it evenly among the four chops.
4. Place the stuffed pork chops on a baking sheet lined with parchment paper.
5. Dot the top of each chop with butter and sprinkle with cheddar cheese.
6. Bake for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C).
7. Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
German Sauerkraut and Potato Pancakes
A classic German combination that’s easy to make and packed with flavor! These savory pancakes are a great side dish or snack, perfect for any occasion.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup sauerkraut, drained and chopped
– 1 onion, finely chopped
– 1 egg
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated potatoes, chopped sauerkraut, onion, egg, flour, and salt. Mix well.
2. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet or griddle over medium heat.
3. Using a spoon, drop small amounts of the potato mixture into the oil, flattening slightly with a spatula.
4. Cook pancakes for about 4-5 minutes on each side, until golden brown and crispy.
5. Serve warm, garnished with chopped fresh parsley if desired.
Cooking Time: Approximately 15-20 minutes, depending on the size of the pancakes.
Sauerkraut and Smoked Sausage Casserole
A flavorful twist on traditional casseroles, this recipe combines the tanginess of sauerkraut with the smokiness of sausage for a satisfying meal.
Ingredients:
– 1 lb smoked sausage, sliced
– 2 cups sauerkraut, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 tsp caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook sausage over medium-high heat until browned.
3. Add onion and garlic; cook until softened.
4. Stir in sauerkraut, caraway seeds, salt, and pepper.
5. Grease a 9×13-inch baking dish with butter or cooking spray.
6. Layer sausage mixture, then cheese and breadcrumbs.
7. Bake for 30-40 minutes, or until casserole is golden brown and bubbly.
Cooking Time: 35-45 minutes
German Sauerkraut and Apple Strudel
Combine the bold flavors of Germany with this unique strudel recipe, featuring tangy sauerkraut and sweet apples. Perfect for a cozy evening or as a special treat.
Ingredients:
– 1 cup sauerkraut, drained
– 2 Granny Smith apples, peeled and sliced
– 1/4 cup brown sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup butter, melted
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sauerkraut, apples, brown sugar, flour, cinnamon, nutmeg, and salt. Mix well.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon the sauerkraut-apple mixture onto one half of the pastry, leaving a 1-inch border around edges.
5. Fold the other half of the pastry over filling and press edges to seal.
6. Brush with melted butter and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sauerkraut and Ham Hock Stew
This comforting stew combines the tangy flavors of sauerkraut with the rich, savory taste of ham hocks, perfect for a cozy night in. A classic combination that’s easy to make and sure to warm your belly.
Ingredients:
– 1 pound sauerkraut, drained
– 2 tablespoons caraway seeds
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 ham hock (about 2 pounds)
– 4 cups chicken broth
– 1 teaspoon mustard powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, combine sauerkraut, caraway seeds, onion, garlic, ham hock, chicken broth, and mustard powder.
3. Bring to a boil, then cover and transfer to the preheated oven.
4. Braise for 1 hour, or until the flavors have melded together and the meat is tender.
5. Remove from the oven and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley or chives if desired.
Cooking Time: 1 hour
German Sauerkraut and Rye Bread Stuffing
This savory stuffing combines the tangy flavors of sauerkraut with the earthy richness of rye bread, perfect for a hearty holiday meal.
Ingredients:
– 1 pound rye bread, cut into 1-inch cubes
– 1/2 cup sauerkraut, drained and chopped
– 1/4 cup onion, finely chopped
– 1/4 cup celery, finely chopped
– 2 tablespoons butter, melted
– 1 teaspoon caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté the chopped onion and celery in butter until tender.
3. Add the chopped sauerkraut and cook for an additional 2-3 minutes.
4. In a separate bowl, combine the bread cubes, sauerkraut mixture, caraway seeds, salt, and pepper.
5. Mix well to combine.
6. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
7. Bake for 25-30 minutes or until lightly toasted.
Cooking Time: 25-30 minutes
Summary
Get ready to taste the tangy flavors of Germany with these 18 sauerkraut recipes! From classic combinations like German Sauerkraut with Caraway Seeds and Bavarian Sauerkraut with Apples and Bacon, to hearty dishes like Slow-Cooked Pork and Sauerkraut and Beer-Braised Sauerkraut with Kielbasa. You’ll also find creative twists on traditional favorites, such as Reuben Sandwiches with Homemade Sauerkraut and German Sauerkraut Balls with Mustard Dip. Whether you’re looking for a comforting side dish or the star of the show, these sauerkraut recipes are sure to satisfy your cravings!
