Get ready to indulge in a tangy and tangentially wonderful world of flavors with these 20 incredible sauerkraut recipes! Sauerkraut, fermented cabbage that has gained popularity globally for its health benefits and delicious taste, can be used as a condiment or incorporated into a variety of dishes. From classic homemade sauerkraut to innovative fusion recipes, we’ve got you covered with this comprehensive list of sauerkraut recipes.
In the following pages, discover how sauerkraut can elevate your meals with its unique flavor profile and textures. Whether you’re looking for a traditional German-style sauerkraut with caraway seeds or something more adventurous like sauerkraut-stuffed pork loin, we’ve got the perfect recipe for you.
Classic Homemade Sauerkraut
This recipe yields a tangy and delicious sauerkraut that’s perfect for topping hot dogs, sandwiches, or using as an ingredient in recipes. With just a few simple ingredients and some patience, you can create your own homemade sauerkraut without any special equipment.
Ingredients:
– 5 lbs cabbage, shredded
– 1 tablespoon salt
– 1 tablespoon caraway seeds (optional)
– Water
Instructions:
1. In a large bowl, combine the shredded cabbage and salt. Massage the cabbage with your hands for about 5 minutes to help release the juices.
2. Add the caraway seeds (if using) and mix well.
3. Pack the cabbage mixture into a clean glass jar or crock, pressing down firmly to eliminate any air pockets.
4. Cover the top of the jar with a lid or cloth, but not too tightly – you want to allow for carbon dioxide release during fermentation.
5. Store the sauerkraut in a cool, dark place (around 64°F/18°C) for 3-6 weeks, shaking the jar every few days to help release gases and promote even fermentation.
Cooking Time: None needed! Sauerkraut ferments on its own.
German-style Sauerkraut with Caraway Seeds
Experience the tangy flavor of traditional German sauerkraut, elevated by the warm, nutty taste of caraway seeds. This simple recipe yields a delicious condiment perfect for accompanying sausages, hot dogs, and other savory dishes.
Ingredients:
– 5 lbs (2.3 kg) cabbage, shredded
– 1 tablespoon caraway seeds
– 1 tablespoon salt
– 1/4 cup (60 ml) water
Instructions:
1. In a large bowl, combine shredded cabbage, caraway seeds, and salt. Massage the mixture with your hands for about 5 minutes to release juices.
2. Pack the cabbage mixture into a clean glass jar or container, pressing down firmly to eliminate air pockets. Leave about 1 inch (2.5 cm) of space at the top.
3. Add water to the jar, just enough to cover the cabbage. Weigh it down with a plate or stone if necessary.
4. Store the sauerkraut in a cool, dark place (around 68°F/20°C). Allow it to ferment for 4-6 weeks, shaking the jar every few days. The longer it ferments, the tangier it will become.
Cooking Time: 4-6 weeks
Bavarian Sauerkraut and Sausage Skillet
Start your day with a flavorful and filling skillet filled with tangy sauerkraut, savory sausage, and potatoes. This classic German-inspired dish is easy to make and packed with protein and fiber.
Ingredients:
– 1 lb smoked sausage (such as knockwurst or bratwurst), sliced
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 1 cup sauerkraut, drained and rinsed
– 2 cloves garlic, minced
– 1 tsp caraway seeds
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the diced potatoes, chopped onion, minced garlic, and caraway seeds to the skillet. Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender.
4. Stir in the sauerkraut and cook for an additional 2-3 minutes, until heated through.
5. Return the cooked sausage to the skillet and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Polish Sauerkraut and Mushroom Pierogi
These savory pierogi are filled with a delicious combination of sauerkraut, mushrooms, and cheese, making them a perfect comfort food for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 cup sauerkraut, drained and chopped
+ 1 cup mushrooms (button or cremini), sliced
+ 1/2 cup grated cheddar cheese
+ 1 tablespoon butter
– Filling seasonings: salt, pepper, and nutmeg
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into smaller pieces and roll out each piece into a thin circle.
4. Place a tablespoon of the sauerkraut-mushroom mixture onto the center of each circle, leaving a 1/2-inch border.
5. Fold the dough over the filling to form a triangle or square shape, pressing edges together to seal.
6. Cook pierogi in boiling salted water for 5-7 minutes, or until they float to the surface.
7. Serve with melted butter and your favorite toppings.
Cooking Time: 20-25 minutes
Reuben Sandwich with Sauerkraut and Russian Dressing
Classic Reuben Sandwich with Sauerkraut and Russian Dressing Recipe
This beloved sandwich gets a tangy twist with the addition of sauerkraut and creamy Russian dressing, making it a perfect combination of flavors and textures.
Ingredients:
– 4 slices of rye bread
– 8 ounces corned beef, thinly sliced
– 1/4 cup sauerkraut, drained
– 2 tablespoons Russian dressing
– 2 tablespoons butter, softened
– Lettuce leaves, for serving (optional)
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Butter one side of each bread slice.
3. Place two slices of bread, butter-side down, on the panini press or grill.
4. Top with sliced corned beef, sauerkraut, and Russian dressing.
5. Add the remaining bread slices, butter-side up.
6. Cook for 3-4 minutes or until the bread is toasted and the filling is heated through.
7. Serve immediately, garnished with lettuce leaves if desired.
Cooking Time: 3-4 minutes
Sauerkraut and Apple Slaw
This refreshing slaw combines the tanginess of sauerkraut with the sweetness of apples, creating a perfect balance of flavors. Perfect for topping burgers or using as a side dish.
Ingredients:
– 1 cup sauerkraut, drained and chopped
– 1/2 cup grated apple (Granny Smith or other sweet-tart variety)
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a medium bowl, combine chopped sauerkraut and grated apple.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, and honey until smooth.
3. Pour the dressing over the sauerkraut mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh parsley or dill, if desired.
7. Serve chilled.
Cooking Time: 30 minutes
Slow Cooker Sauerkraut and Pork Chops
This recipe combines the tangy flavor of sauerkraut with tender pork chops, all cooked to perfection in a slow cooker. Perfect for a cozy dinner or meal prep.
Ingredients:
– 1 lb boneless pork chops
– 1 cup sauerkraut, drained and rinsed
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tsp caraway seeds
– 1/4 cup brown sugar
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine sauerkraut, onion, garlic, caraway seeds, and brown sugar.
2. Season pork chops with salt and pepper. Place them on top of the sauerkraut mixture.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 4-8 hours
Sauerkraut Balls with Spicy Mustard Dip
A twist on traditional snack balls, these sauerkraut-infused bites are perfect for a quick pick-me-up or party appetizer. The tangy flavor of the sauerkraut pairs perfectly with the spicy kick from the mustard dip.
Ingredients:
For the Sauerkraut Balls:
– 1 cup cooked sausage (such as bratwurst or knockwurst), crumbled
– 1/2 cup sauerkraut, finely chopped
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
For the Spicy Mustard Dip:
– 1/2 cup mustard (such as whole-grain or spicy brown)
– 1 tablespoon honey
– 1 tablespoon hot sauce (such as sriracha)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine sausage, sauerkraut, panko breadcrumbs, and olive oil. Mix until just combined.
3. Use your hands to shape mixture into small balls. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until lightly browned.
5. Meanwhile, mix mustard, honey, and hot sauce in a bowl until smooth.
6. Serve sauerkraut balls warm with Spicy Mustard Dip.
Cooking Time: 12-15 minutes
Ukrainian Sauerkraut Soup (Kapusniak)
This hearty and flavorful soup is a staple of Ukrainian cuisine, perfect for a cold winter’s day. Kapusniak is a comforting blend of sauerkraut, sausage, and potatoes that’s sure to warm your belly and soul.
Ingredients:
– 1 medium head of sauerkraut, drained and chopped
– 1 pound of Ukrainian-style sausage (such as kielbasa or kovbasa), sliced
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons of vegetable oil
– 1 onion, finely chopped
– 4 cups of chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the sliced sausage and cook until browned, about 5-7 minutes.
4. Add the chopped sauerkraut, potatoes, chicken broth, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Hungarian Sauerkraut and Dumplings
Savor the tangy flavors of traditional Hungarian cuisine with this hearty sauerkraut and dumpling dish, perfect for a cozy meal or special occasion.
Ingredients:
– 1 head of cabbage, shredded
– 2 tablespoons caraway seeds
– 1 tablespoon salt
– 1/4 cup brown sugar
– 1/4 cup white vinegar
– 1/2 cup all-purpose flour
– 1/2 cup milk
– 1 egg
– Vegetable oil for frying
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine shredded cabbage, caraway seeds, salt, brown sugar, and white vinegar. Massage with your hands until the cabbage is slightly softened.
2. In a separate bowl, whisk together flour, milk, egg, and a pinch of salt.
3. Bring a pot of water to a boil. Add the dumpling mixture and cook for 10-12 minutes, or until they float to the surface.
4. Drain the dumplings and sauté them in a little vegetable oil until golden brown.
5. Serve the sauerkraut and dumplings together, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Vegan Sauerkraut and Bean Stew
Warm up with this hearty, plant-based stew that combines the tanginess of sauerkraut with the comfort of beans. This recipe is perfect for a cozy night in or as a make-ahead meal for a busy week.
Ingredients:
– 1 cup dried kidney beans, soaked overnight and drained
– 2 cups water or vegetable broth
– 1/4 cup sauerkraut, finely chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, combine kidney beans, water or broth, sauerkraut, onion, garlic, cumin, and smoked paprika (if using). Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Season with salt and pepper to taste.
3. Serve hot, garnished with chopped parsley.
Cooking Time: 45-50 minutes
Sauerkraut and Kielbasa Skillet Dinner
A hearty one-pot meal that combines the tangy flavor of sauerkraut with the savory taste of kielbasa, perfect for a quick weeknight dinner.
Ingredients:
– 1 lb kielbasa sausage, sliced
– 1 cup sauerkraut, drained and rinsed
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds (optional)
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced kielbasa and cook until browned, about 5 minutes.
3. Remove the sausage from the skillet and set aside.
4. Reduce heat to medium and add the chopped onion. Cook until translucent, about 3-4 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Stir in the sauerkraut, caraway seeds (if using), salt, and pepper.
7. Return the cooked kielbasa to the skillet and stir to combine with the sauerkraut mixture.
8. Cook for 2-3 minutes or until heated through.
Cooking Time: 20-25 minutes
Smoked Sausage and Sauerkraut Casserole
Smoked Sausage and Sauerkraut Casserole Recipe
This hearty casserole combines the rich flavors of smoked sausage, tangy sauerkraut, and creamy cheese for a comforting, one-pot meal.
Ingredients:
– 1 lb smoked sausage, sliced
– 2 cups sauerkraut, drained and rinsed
– 1 onion, chopped
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– 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, about 5 minutes. Remove from heat.
3. Add chopped onion to the skillet and sauté until softened, about 3-4 minutes.
4. In a separate bowl, combine sauerkraut, milk, caraway seeds, salt, and pepper.
5. Grease a 9×13-inch baking dish with butter or cooking spray. Arrange cooked sausage and onion mixture in the bottom of the dish.
6. Top with sauerkraut mixture and sprinkle shredded cheese evenly over the top.
7. Bake for 30-40 minutes, or until casserole is golden brown and hot.
Cooking Time: 30-40 minutes
Sweet and Sour Sauerkraut with Bacon
This tangy and savory sauerkraut recipe adds a smoky twist with crispy bacon, balanced by sweet and sour flavors. Perfect as a side dish or used as an ingredient in various recipes.
Ingredients:
– 1 lb sauerkraut, drained and rinsed
– 6 slices of bacon, diced
– 2 tbsp brown sugar
– 1 tbsp apple cider vinegar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Cook the diced bacon in a large skillet over medium heat until crispy.
2. Remove the cooked bacon from the skillet with a slotted spoon and set aside.
3. In the same skillet, combine the sauerkraut, brown sugar, apple cider vinegar, salt, and black pepper. Stir to combine.
4. Cook the mixture for 5-7 minutes or until the flavors have melded together and the sauerkraut has reached your desired level of tanginess.
5. Add the cooked bacon back into the skillet and stir to combine.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Sauerkraut and Potato Pancakes
Add a tangy twist to your potato pancake game with the addition of sauerkraut! This unique recipe combines the natural sweetness of potatoes with the savory flavor of fermented sauerkraut, perfect for a unique brunch or dinner option.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup sauerkraut, finely chopped
– 1 onion, grated
– 2 eggs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine potatoes, sauerkraut, onion, eggs, salt, and pepper. Mix well.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Using a spoon, drop small amounts of the potato mixture into the oil, flattening slightly with a spatula.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy.
5. Drain pancakes on paper towels and serve hot with your favorite toppings.
Cooking Time: About 20-25 minutes, depending on the number of pancakes you make.
Dutch Sauerkraut Stampot with Mash
This hearty Dutch dish combines tender sauerkraut with a rich potato mash, perfect for a comforting and flavorful meal. Serve warm and enjoy!
Ingredients:
– 1 cup sauerkraut (canned or homemade)
– 2 large potatoes, peeled and chopped
– 1/4 cup butter
– 1/2 cup milk
– Salt and pepper to taste
Instructions:
1. Boil the chopped potatoes in salted water until tender.
2. Drain the potatoes and mash with butter, milk, salt, and pepper.
3. In a separate pan, heat the sauerkraut over medium heat until warmed through.
4. Combine the mashed potatoes and sauerkraut; stir well to combine.
5. Serve warm, garnished with chopped fresh parsley or chives if desired.
Cooking Time:
– 20-25 minutes
Russian Sauerkraut and Pickle Salad
This tangy and refreshing salad combines the flavors of sauerkraut, pickles, and mayonnaise for a delicious side dish or light meal. With its crunchy texture and bold taste, it’s a perfect accompaniment to any Russian-inspired meal.
Ingredients:
– 1 cup sauerkraut, drained and chopped
– 1/2 cup finely chopped dill pickles
– 1/4 cup mayonnaise
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, combine the chopped sauerkraut and pickles.
2. Stir in the mayonnaise until well combined with the vegetables.
3. Add the chopped fresh dill and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 5-10 minutes (preparation time)
Swiss Sauerkraut and Cheese Tart
A savory tart that combines the tangy flavor of sauerkraut with the creaminess of Swiss cheese, perfect for a cozy evening or as an appetizer.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 1/2 cup sauerkraut, drained and rinsed
– 1/2 cup grated Swiss cheese (such as Emmental or Gruyère)
– 1 tablespoon unsalted butter, melted
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix sauerkraut and Swiss cheese.
4. Spread the sauerkraut mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or a square shape.
6. Brush the edges with melted butter and sprinkle with salt and pepper.
7. Place tart on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
8. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Sauerkraut-Stuffed Pork Loin
Elevate your pork loin game with this flavorful recipe that combines the tanginess of sauerkraut with the richness of pork. This dish is perfect for special occasions or a cozy dinner at home.
Ingredients:
– 1 (1-2 pound) boneless pork loin
– 1/4 cup sauerkraut, drained and chopped
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together sauerkraut, brown sugar, and thyme.
3. Season the pork loin with salt and pepper.
4. Stuff the pork loin with the sauerkraut mixture, spreading it evenly throughout the meat.
5. Drizzle the olive oil over the pork loin and place on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
7. Let rest for 10 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Spicy Kimchi-Style Sauerkraut Fusion
Combine the bold flavors of Korean kimchi with the tangy delight of sauerkraut for a unique fusion that’s both spicy and sour. This recipe is perfect for adventurous eaters looking to add some excitement to their meals.
Ingredients:
– 1 cup sauerkraut (homemade or store-bought)
– 2 tablespoons Korean chili flakes (gochugaru)
– 1 tablespoon fish sauce
– 1 tablespoon rice vinegar
– 1/4 teaspoon sugar
– 1/4 teaspoon salt
– 1/4 cup chopped scallions, for garnish
Instructions:
1. In a medium bowl, combine sauerkraut, Korean chili flakes, fish sauce, rice vinegar, sugar, and salt. Mix until the sauerkraut is evenly coated.
2. Taste and adjust the seasoning as needed.
3. Transfer the mixture to an airtight container and refrigerate for at least 24 hours to allow the flavors to meld.
4. Before serving, garnish with chopped scallions.
Cooking Time: 24 hours ( fermentation time)
Summary
Discover a world of tangy flavors with these 20 sauerkraut recipes! From classic homemade sauerkraut to creative twists like sauerkraut and apple slaw, there’s something for every fermentation lover. Enjoy traditional dishes from Germany, Poland, Ukraine, Hungary, Russia, Switzerland, and more, featuring sauerkraut alongside sausages, mushrooms, pork chops, and even vegan options. Get ready to ferment your way through flavorsome meals with these mouthwatering recipes!
