If you are like me and love all things fermented, prepare to have your mind blown. Now I know that sauerkraut doesn’t sound too exciting; it’s only cabbage.
But used in the right way, paired with the right ingredients, and served with the right accompaniments, it can be a game-changer on any menu.
You’ve often walked past this German item in the supermarket. Perhaps you’ve even put it in your shopping basket only to return it to the shelf because you have no idea what to do with it. Well, get ready…
I am going to share some fabulous recipes with you. Some are traditional, and others are out there, but they are all delicious. Sauerkraut is about to become a staple on your grocery list because you just won’t be able to resist making every single one of these.
The first recipe on the list is an absolute one-pot wonder. It’s super simple to make, only uses a few ingredients, and it’s the dish you just can’t get enough of. Moorish is the word.
All you have to do is fry the onions, pile the rest of the ingredients on top, and pop it in the oven. An hour later, you have a rich, sweet-and-sour side dish.
Traditionally this would be served with a German sausage, which I don’t often have in my house. So we decided to have it as a topping on hot dogs simply. They were probably the best hot dogs we’ve ever had. You could also serve it with a nice piece of roast pork.
I’m always looking for recipes that I can quickly throw together and cook low and slow, but that deliver on taste. This is one of them. And the best part is you can pop it all in the slow cooker and forget about it.
The recipe suggests a Polish sausage, and this is because the smoky flavors of the kielbasa pair perfectly with the sour flavor of the cabbage. You can substitute the sausage for something blander, perhaps a plain pork sausage.
With a chunky piece of bread, this makes the perfect dinner for a cold wintery night. The leftovers are also fantastic the next day; you don’t have to heat them up.
I love pork! In fact, it may just be my favorite meat. It’s delicious, versatile, and on the whole, not very difficult to cook. And this recipe makes it even easier.
With just four ingredients, it’s also super easy to make and very affordable. Simply layer some onion, bacon, sauerkraut, and pork in a slow cooker, and you’re done.
Make sure you sear the pork chops in a pan before you add them to the slow cooker; that way, they have a nice color, and all the moisture is locked in, ensuring they are soft and tender.
What is a crock pot, you ask? Well, it’s just a fancy name for a slow cooker! And I know that ribs in a slow cooker don’t sound right, but this is a winning recipe.
Did you know that Caraway seeds are dried fruit? Well, now you do! They add a lovely anise seed flavor to the ribs, which goes perfectly with the apple and apple juice you add.
This is another recipe where you must brown the meat before putting it in the slow cooker. It adds an extra depth of flavor, making these ribs finger-licking good.
Did you know that there are four different kinds s of pork ribs? And that most supermarkets sell all four? No, neither did I. Well, country-style pork ribs have more meat and less bone and must be cooked slowly.
Which is why this rib and sauerkraut recipe is perfect. And oh so simple to make. All you have to do is place all the ingredients, there aren’t many, into a roasting pan and pop it in the oven.
With the addition of cider and fresh apples, this is a flavor explosion. And the caraway seeds, garlic powder, and smoked paprika take a simple dish and elevates it to perfection.
This recipe is a bit different but is comfort food at its best. I love to make this on a cold day when I’m relaxing with the family and not really in the mood to do any fancy cooking.
Layers of noodles, ground beef (you can also use turkey, which is a leaner meat and better if you’re health conscious), tomatoes, and cheese. Lots and lots of cheese. Who doesn’t love cheese?
It’s a very easy recipe and perfect as a midweek meal. You can even make it ahead of time and leave it in the fridge for the day.
If you’re looking for something out of the box to serve at a cocktail party, these sauerkraut balls are just the thing. Rich, salty, sour goodness.
I like to use my air fryer, but you could also make these in the oven or a deep fryer. Whichever way you choose, these are sure to be a crowd pleaser.
You’re halfway there with chopped ham, sauerkraut, onion, and Worcestershire sauce. These are little flavor bombs! And the Russian dressing is the perfect sauce to serve with them.
My mom used to say the easiest way to get kids to eat their veggies is to put them into a fritter. I find that philosophy works just as well with adults, and these sauerkraut fitters will convert even the most adamant non-believer.
With bacon, sausage, and cheese, these cakes are beyond decadent. One taste, and you’re hooked, and you would never believe how simple they are to make.
I like to make these a day or two before I fry them; simply leave the balls in the fridge overnight. And then bread them right before putting them in the air fryer. The perfect snack!
Sauerkraut is Germany’s most popular side dish, and I can completely understand why. I mean, it’s delicious. Because it’s so popular, they have devised a few creative ways to serve it.
These potato cakes are no different. Think hashbrowns but with a twist. A very tasty twist.
It’s very important to drain your sauerkraut and potatoes properly before putting the pancakes together. Too much liquid in the mixture will cause it to fall apart, and they won’t fry as golden brown as you want them.
I serve them with some German sausages or a pork chop. Pork and sauerkraut are the perfect combination.
A hearty wintertime dish. I like to serve this stew with freshly baked bread, but I suppose you could have it with anything, really. Rice, baked potatoes, even mashed potatoes. You could also use it as soup.
It’s a rich and creamy sauce that develops over hours. I use beef in my version, so I let it slowly simmer o the stove for at least 4 hours.
And if you don’t like coconut cream, you could always substitute it with heavy cream or even sour cream.
If I get the opportunity to use kielbasa in a recipe, I grab it. Kielbasa is a traditional Polish sausage with a very deep smoky flavor, and it’s delicious in soups and stews.
This Polish soup adds the sauerkraut – which gives it a nice sour note – and caraway seeds, which accompanies the sauerkraut perfectly.
A few more veggies and some garlic, and you have a pot of goodness sure to warm you up on even the coldest days.
Another Polish soup is very similar to the previous one, but with some extra ingredients. Quinoa is a superfood and is considered a very healthy grain to eat.
With bacon, kielbasa, and smoked paprika, the soup has an intense smokey flavor that pairs well with the tanginess of the sauerkraut.
I love the fact that the soup has beans added to it, which makes it perfect for serving as a meal, as it’s very filling.
I know you must be asking yourself what a probiotic is. And to be honest, I had to look it up myself. Well, it boils down to that they are very good for your body’s immune system and digestion.
Now, sauerkraut is filled with probiotics because it’s a fermented vegetable. But these get destroyed through the cooking process.
But this salad ensures that all the health benefits of sauerkraut are maintained because you’re making the sauerkraut yourself! Using red cabbage gives it a beautiful color. And you can store this salad in the fridge for months – it only gets more sour as time passes.
Who doesn’t love good Southern cooking? It’s flavorful and easy to cook. This recipe is no exception. And the best part is that it has very few ingredients.
You can make a delicious midweek meal on a budget with four simple ingredients. Just add sauerkraut, weenies, salt and pepper.
For those of us who don’t know – Weenies are basically hot dogs. You can use any type of frankfurter sausage, and for this recipe, the amount you use is completely up to you. I always add a lot – the kids love it.
15. Sauerkraut Salad
Having a barbeque and looking for something different to serve? I found this sauerkraut salad to be the perfect side dish to have with some ribs!
It has a simple dressing of sugar, oil, and vinegar that you whisk together and pour over the vegetables. I only dress my salads moments before serving; that way, I avoid it becoming a watery mess.
Add some celery, onion, and peppers to the sauerkraut, pour over the dressing, and you have a salad that everyone will enjoy.
If you’re not a fan of plain old sauerkraut, then I have just the recipe for you. This recipe will take your hot dogs or hamburgers to the next level.
With beer and bacon, you turn a boring topping into a flavor bomb that brings new dimensions to your average sandwich.
Don’t worry if the mixture looks a little watery once you’ve added all the ingredients. Just keep cooking and stirring. I like to cook mine until it becomes almost sticky. Delicious!
Two recipes in one! What a bargain! The first is a homemade sauerkraut salad recipe, and the second is a shot – a non-alcoholic kind – that is insanely healthy. And good for your gut – thus the name.
The sauerkraut is a bit of a twist on the original, with turmeric, pineapple, and ginger added to it. You add this and the cabbage to the brine and let it sit for around a week to ferment.
Once it’s ready to serve, you use the leftover brine mix as a shot. As I’ve already mentioned, sauerkraut is a probiotic, and these little health shots are not only delicious but great for your digestive system.
Fennel has a sort of anise seed flavor, and it is one of my favorite vegetables. I personally think it goes very well with any pork dish. And, of course, we know apples and pork are a match made in heaven.
Now we’ve combined all of them together and added some sauerkraut for even more flavor, and the result is simply mouthwatering.
The secret to success for this dish is the 8 hours it spends in the oven. I know that sounds like a very long time to wait for dinner but trust me, it’s worth it. The pork will simply melt in the mouth.
You can impress the family with this one! I love Sunday pork roasts – it’s sort if a tradition in my house, and this recipe takes is olf family favorite.
The recipe calls for canned sauerkraut, but I prefer the bagged variety. You’ll be able to find it in the refrigerator section of most supermarkets. It has onion, paprika, thyme, and garlic powder for flavor.
By adding the dijon and maple syrup, you give the pork a sweet and tangy flavor that goes very well with the sauerkraut. Definitely a winning recipe – and only 45 minutes in the oven.
This is a quick and easy recipe to turn a plain can of sauerkraut into a tasty side dish. And it only takes 20 minutes.
You’ll be amazed at how good the sauerkraut is after you add some butter, onion, garlic, and chicken stock.
You don’t have to cook this on the stove either; it works just as well in the microwave. And if you can’t find canned sauerkraut, then use the bagged variety. It doesn’t make any difference to the taste.
I know that the Bavarians can make beer, and they’re pretty famous for it. But can they make sauerkraut? You bet they can!
This is a twist on the traditional German side dish and only takes 30 minutes on low heat on the stove.
The recipe calls for bacon fat, but I sometimes make it vegetarian, and then I simply use olive or vegetable oil. Any leftovers will keep in the fridge for up to 5 days and in the freezer for up to 5 months, so nothing will ever go to waste.
I believe that everything tastes better with champagne, and the same goes for sauerkraut. But if you don’t have champagne, you can always use white wine.
Similar to the other recipes, you add onions, caraway seeds, butter, and bacon – or speck. These flavors really bring out the taste of the sauerkraut.
I like to serve this version with a game bird. Something like a quail or pheasant. If you’re not a fan of wild meat, then you can always have it with pork. Pork goes with practically anything.
23. Fried Sauerkraut
Now before you ask yourself how on earth you’re going to fry shredded cabbage, don’t worry; this isn’t a deep-fried dish; you just need a pan and a small amount of margarine. You’ll simply pan-fry.
It’s a quick and easy recipe. You only have to add onion and bacon to some already delicious sauerkraut, and you have a winning dish.
I’m not very fond of using margarine in my cooking, so I substitute it with butter. But you can also use olive or vegetable oil.
Wild fermentation is the process of letting vegetables ferment without using a starter. That makes this sauerkraut recipe easy enough; even home cooks can do it.
This isn’t a simple cabbage sauerkraut; you add carrots, turmeric, and caraway seeds to give the salad a very flavorful taste.
Once it’s fermented, you can use it in any cooked sauerkraut recipe or eat it as a salad with some meats or even on its own as a snack.
There are a lot of homemade sauerkraut recipes out there, but this one has to be my favorite. And that’s because it’s spicy – and I love anything with a bit of heat.
By adding some red pepper flakes to the cabbage, you really turn up the heat level, but if it’s not enough, I also like to add some fresh green chilies.
This is another wild fermentation method, so it only needs to be placed on the shelf for 7 days, and then it’s ready.
If you like pineapple on pizza, then you’re going to love this Hawaiin version of sauerkraut. It’s an island version of the German salad that is difficult to resist.
The recipe also calls for some cilantro – coriander leaves – and I would advise caution. Cilantro has a very strong flavor, and it’s not everyone’s cup of tea. So always remember to taste and then adjust.
Now this is a version of sauerkraut that is really interesting. Mostly because you don’t even need to use cabbage; this one can be done by simply using leafy green veggies.
I love to use kale – a superfood – bok choi and mustard greens. But you can also use collard greens – which are like spinach.
If you want to put even more of a twist on an old favorite, then have a go at adding some dill. It’s a refreshing herb and goes well with all the other green vegetables already in the sauerkraut.
Beer, bratwurst, and sauerkraut – this recipe is a collection of everything the Germans do best. The sausage and the cabbage are really infused with the flavor of the beer during the cooking process.
This easy one-pot wonder recipe makes a delicious and quite moreish dinner. My family love is, and there are never leftovers.
For an extra bit of flavor, cook the brats on the grill before you put them in the pot with the rest of the ingredients.
This is a great ribs recipe and is far lighter than it sounds. It’s a very healthy option for a dish that could sometimes be slightly heavy.
Because it takes quite a lot of time in the oven, this is definitely not a dish you can quickly whip up after work, but it’s perfect for a lazy Saturday afternoon.
Classic combinations of apple and pork with sauerkraut are sure to make this dish a favorite.
A casserole to die for. And it’s really quick and easy to get ready for the oven. You can cook the brats whichever way you like them. I prefer the grill.
Remember, never cut the sausages open. I know it’s a common mistake to make, thinking that they will burst if they are not cut open, but cutting them open will only cause them to lose all their juices.
This dish is delicious with some mashed potatoes and Dijon mustard.