Get ready to ferment your taste buds! Sauerkraut, that tangy and delicious fermented cabbage, is a staple in many cuisines around the world. From classic dishes to innovative fusion creations, we’ve got 20 mouthwatering sauerkraut recipes for you to try. Whether you’re looking to add a burst of flavor to your sandwiches, soups, or main courses, or seeking inspiration for a new dinner party theme, this collection has something for everyone.
In this article, we’ll take you on a culinary journey through Europe and beyond, showcasing traditional dishes like Polish sauerkraut soup (Kapusniak) and German sauerkraut with apples and bacon, as well as modern twists like vegan sauerkraut and mushroom pierogi. From hearty stews to flavorful pizzas, and from classic quiches to innovative kimchi fusions, these recipes are sure to satisfy your cravings for tangy, fermented delights.
Classic Homemade Sauerkraut
Start your fermentation journey with this simple and rewarding recipe for classic homemade sauerkraut! With just a few ingredients and some patience, you’ll be enjoying tangy, crunchy, and flavorful sauerkraut in no time.
Ingredients:
– 5 lbs cabbage (green or red), thinly sliced
– 1 tablespoon salt
– 1/4 cup caraway seeds (optional)
Instructions:
1. In a large bowl, massage the sliced cabbage with your hands for about 5 minutes to release its natural juices.
2. Sprinkle the salt and caraway seeds (if using) evenly over the cabbage mixture. Mix well to combine.
3. Pack the cabbage mixture into a clean glass jar or crock, pressing down firmly to remove any air pockets. Leave about an inch of space at the top.
4. Cover the jar or crock with cheesecloth or a breathable cloth, securing it with a rubber band or string.
5. Let the sauerkraut ferment in a cool, dark place (around 65°F/18°C) for 4-6 weeks, shaking the jar every few days to redistribute the cabbage.
Cooking Time: None! Sauerkraut is fermented, not cooked.
German Sauerkraut with Apples and Bacon
Experience the perfect harmony of sweet and sour flavors with this traditional German sauerkraut recipe, elevated by the addition of crisp apples and smoky bacon.
Ingredients:
– 1 head of cabbage (about 3 lbs)
– 2 tablespoons caraway seeds
– 1 tablespoon sea salt
– 1/4 cup water
– 1 large apple, diced (Granny Smith or Braeburn work well)
– 6 slices of thick-cut bacon, cooked and crumbled
– Optional: 1/4 teaspoon black pepper
Instructions:
1. Shred the cabbage into thin strips.
2. In a large bowl, combine the shredded cabbage, caraway seeds, sea salt, and water. Massage the mixture with your hands for about 5 minutes to release the juices.
3. Pack the cabbage mixture into a clean glass jar, pressing down firmly to eliminate air pockets.
4. Top the sauerkraut with the diced apple and crumbled bacon.
5. Cover the jar with cheesecloth or a coffee filter, securing it with a rubber band.
6. Leave the sauerkraut at room temperature (about 68°F) for 3-5 days to ferment.
Cooking Time: 3-5 days
Enjoy your delicious and tangy German Sauerkraut with Apples and Bacon!
Polish Sauerkraut Soup (Kapusniak)
A hearty and comforting soup that showcases the tangy flavor of sauerkraut, Kapusniak is a staple of Polish cuisine. This recipe is a simplified version of the traditional dish, perfect for a quick and satisfying meal.
Ingredients:
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 pound sauerkraut, drained and rinsed
– 4 cups chicken broth
– 1 cup water
– 1 tablespoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons sour cream (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add sauerkraut, chicken broth, water, and caraway seeds. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Season with salt and pepper to taste.
4. Serve hot, topped with sour cream if desired.
Cooking Time: 25-30 minutes
Sauerkraut and Sausage Skillet
This classic German-inspired skillet is a comforting blend of tangy sauerkraut, savory sausage, and crispy potatoes. It’s an easy one-pot meal that’s perfect for a weeknight dinner.
Ingredients:
– 1 lb smoked sausage (such as Knockwurst or Bratwurst), sliced
– 2 medium-sized Yukon gold potatoes, peeled and diced
– 1 cup sauerkraut, drained and rinsed
– 2 tbsp butter
– Salt and pepper to taste
– Optional: chopped onions, garlic, or caraway seeds for added flavor
Instructions:
1. Heat the butter 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.
3. Add the diced potatoes to the skillet and cook until they start to brown, about 10 minutes.
4. Add the sauerkraut to the skillet, stirring to combine with the potatoes. Cook for an additional 2-3 minutes.
5. Return the sausage to the skillet and season with salt and pepper to taste.
6. Serve hot, garnished with chopped onions or herbs if desired.
Cooking Time: 25-30 minutes
Reuben Sandwich with Sauerkraut
Experience the perfect blend of flavors and textures in this classic sandwich, featuring tender corned beef, tangy sauerkraut, melted Swiss cheese, and crispy rye bread.
Ingredients:
– 1 pound corned beef, thinly sliced
– 4 slices rye bread
– 2 tablespoons unsalted butter, softened
– 1 cup sauerkraut, drained
– 2 slices Swiss cheese
– Salt and pepper to taste
Instructions:
1. Preheat a griddle or skillet over medium heat.
2. Butter one side of each bread slice.
3. Place two bread slices, buttered side down, on the griddle.
4. Top each bread slice with a few slices of corned beef, followed by sauerkraut and Swiss cheese.
5. Place the remaining bread slices, buttered side up, on top of the filling.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip the sandwiches over and cook for an additional 2 minutes.
Cooking Time: 4-5 minutes
Slow Cooker Pork and Sauerkraut
A classic comfort food dish that’s perfect for a chilly day. This slow cooker recipe is easy to prepare and requires minimal effort, leaving you with tender pork and tangy sauerkraut.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 cup sauerkraut, drained and rinsed
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp caraway seeds (optional)
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine pork shoulder, sauerkraut, onion, and garlic.
2. Pour in chicken broth and add caraway seeds if using.
3. Season with salt and pepper to taste.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Sauerkraut Balls with Mustard Dip
Get ready to delight your taste buds with these addictive sauerkraut balls, served with a creamy mustard dip. Perfect for snacking or as an appetizer, this recipe is a unique twist on traditional party fare.
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
– Mustard Dip (see below)
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, mix together sauerkraut, breadcrumbs, cheese, egg, Worcestershire sauce, salt, and pepper.
3. Shape into small balls (about 1 inch in diameter).
4. Fry the sauerkraut balls for 3-4 minutes on each side, or until golden brown.
5. Drain on paper towels.
Mustard Dip:
– 1/2 cup mayonnaise
– 1/4 cup Dijon mustard
– 1 tablespoon honey
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Vegan Sauerkraut and Mushroom Pierogi
This recipe combines the tangy flavor of sauerkraut with the earthy taste of mushrooms, all wrapped up in a crispy pierogi dough. Perfect for a cozy dinner or as an appetizer.
Ingredients:
– 1 cup sauerkraut, drained
– 1/2 cup cooked mushrooms (such as cremini or shiitake), finely chopped
– 1 tablespoon vegan butter or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 package pierogi dough (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté onion and garlic until softened. Add mushrooms, sauerkraut, and caraway seeds. Season with salt and pepper.
3. Roll out pierogi dough to desired thickness. Place tablespoon-sized mounds of filling onto dough, leaving space between each pierogi.
4. Fold dough over filling, forming a half-moon shape. Press edges together to seal.
5. Bake for 20-25 minutes or fry in hot oil until golden brown.
Cooking Time: 20-25 minutes
Sauerkraut and Potato Pancakes
Combine the tanginess of sauerkraut with the comfort of crispy potato pancakes for a unique and delicious side dish or snack.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup sauerkraut, drained and chopped
– 1 onion, finely chopped
– 2 eggs
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine grated potatoes, chopped sauerkraut, and chopped onion.
2. Beat in the eggs and add flour, salt, and pepper. Mix well.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the potato mixture into the oil, flattening slightly with a spatula.
5. Cook for 4-5 minutes on each side, or until golden brown and crispy.
6. Drain pancakes on paper towels and serve hot.
Cooking Time: About 20-25 minutes total
Hungarian Sauerkraut Goulash
This classic Hungarian dish combines the tangy flavor of sauerkraut with tender beef and a rich, paprika-spiced broth. Perfect for a cold winter’s day.
Ingredients:
– 1 lb beef chuck, cut into bite-sized pieces
– 2 cups sauerkraut, drained and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 1 cup beef broth
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Add the onion, garlic, caraway seeds, paprika, salt, and pepper. Cook until the onion is translucent, about 3-4 minutes.
3. Add the sauerkraut, beef broth, and chopped sauerkraut liquid (if using). Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or until the meat is tender.
Cooking Time: 2 hours
Sauerkraut Stuffed Cabbage Rolls
A twist on the classic stuffed cabbage rolls recipe, this version adds a tangy and flavorful punch with sauerkraut. Perfect for a hearty dinner or special occasion.
Ingredients:
– 1 head of cabbage, cored and blanched
– 1 pound ground beef
– 1/2 cup cooked rice
– 1/4 cup sauerkraut, finely chopped
– 1 onion, finely chopped
– 1 egg, beaten
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine ground beef, cooked rice, sauerkraut, onion, egg, tomato paste, salt, and pepper. Mix well.
3. Remove cabbage leaves from the head and place a tablespoon of the meat mixture onto the center of each leaf.
4. Roll the leaves into a snug cylinder and secure with toothpicks if needed.
5. Place the rolls seam-side down in a large baking dish, drizzle with olive oil, and bake for 45-50 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Bavarian Sauerkraut with Caraway Seeds
A classic German recipe that’s tangy, crunchy, and full of flavor! This sauerkraut is a staple in many Bavarian households, and the addition of caraway seeds gives it a unique and delicious twist.
Ingredients:
– 5 lbs cabbage, shredded
– 1/4 cup kosher salt
– 2 tbsp caraway seeds
– 1 tsp black pepper
Instructions:
1. In a large bowl, combine shredded cabbage and kosher salt. Massage the salt into the cabbage for about 5 minutes to help soften it.
2. Pack the cabbage mixture into a clean glass jar or crock, pressing down firmly to eliminate any air pockets.
3. Sprinkle caraway seeds and black pepper over the top of the sauerkraut.
4. Cover the jar or crock with cheesecloth or a breathable lid.
5. Allow the sauerkraut to ferment at room temperature (68-72°F) for 4-6 weeks, shaking the jar daily.
6. Once the fermentation process is complete, store the sauerkraut in the refrigerator to slow down the fermentation.
Cooking Time: 4-6 weeks
Sauerkraut and Kielbasa Casserole
This casserole combines the tangy, fermented flavor of sauerkraut with the spicy, smoky taste of kielbasa sausage for a unique and satisfying meal.
Ingredients:
– 1 lb kielbasa sausage, sliced
– 2 cups sauerkraut, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook kielbasa in a skillet until browned, then set aside.
3. In the same skillet, sauté onion and garlic until softened.
4. Add sauerkraut and stir until combined with onion mixture.
5. In a separate dish, combine cooked kielbasa, sauerkraut mixture, and shredded cheese.
6. Top with breadcrumbs and dot with butter.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Russian Sauerkraut Salad (Shuba)
A classic Russian salad that combines tangy sauerkraut with sweet and crunchy ingredients, perfect for a quick and easy side dish or light meal.
Ingredients:
– 1 cup sauerkraut, drained and chopped
– 1/2 cup cooked beets, peeled and grated
– 1/2 cup cooked carrots, peeled and grated
– 1/4 cup chopped fresh dill
– 1/4 cup mayonnaise
– 1 tablespoon sugar
– Salt to taste
Instructions:
1. In a large bowl, combine the chopped sauerkraut, grated beets, and grated carrots.
2. In a small bowl, mix together the chopped fresh dill, mayonnaise, and sugar until well combined.
3. Pour the dressing over the sauerkraut mixture and toss to coat.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None needed! This salad is best served chilled, straight from the fridge.
Sauerkraut and Swiss Cheese Quiche
This savory quiche combines the tangy flavor of sauerkraut with the creaminess of Swiss cheese, making it a perfect brunch or breakfast option.
Ingredients:
– 1 pie crust
– 2 cups sauerkraut, drained and chopped
– 1/2 cup grated Swiss cheese
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper.
4. Add the chopped sauerkraut and grated Swiss cheese to the egg mixture; stir until well combined.
5. Pour the filling into the pie crust.
6. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Fermented Sauerkraut Kimchi Fusion
This recipe combines the tanginess of sauerkraut with the bold flavors of Korean kimchi, creating a unique fusion that’s perfect for adventurous eaters. With its spicy kick and umami flavor, this fermented condiment is sure to elevate any meal.
Ingredients:
– 1 cup sauerkraut (store-bought or homemade)
– 1/2 cup kimchi (homemade or store-bought), chopped
– 1 tablespoon Korean chili flakes (gochugaru)
– 1 tablespoon fish sauce (optional)
– 1 tablespoon rice vinegar
– 1/4 teaspoon black pepper
Instructions:
1. In a bowl, combine sauerkraut, kimchi, chili flakes, and fish sauce (if using). Mix until well combined.
2. Add rice vinegar and black pepper, stirring to incorporate.
3. Transfer the mixture to an airtight container or jar with a tight-fitting lid.
4. Store in the refrigerator for at least 24 hours before serving.
Cooking Time:
– 24-48 hours fermentation time
Smoked Sausage and Sauerkraut Stew
This hearty stew combines the rich flavor of smoked sausage with the tangy crunch of sauerkraut, perfect for a cozy meal on a chilly evening.
Ingredients:
– 1 lb smoked sausage (such as andouille or kielbasa), sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) sauerkraut, drained and rinsed
– 1 cup chicken broth
– 1 tsp caraway seeds
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook the sliced sausage over medium-high heat until browned, about 5 minutes.
2. Add the chopped onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the sauerkraut, chicken broth, and caraway seeds. Bring to a simmer.
4. Reduce heat to low and let stew for 20-25 minutes or until the flavors have melded together and the sausage is tender.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Sauerkraut and Bratwurst Pizza
This unique pizza combines the flavors of traditional German cuisine with a twist on a classic dish. The tangy sauerkraut pairs perfectly with the savory bratwurst, creating a flavorful and aromatic pie.
Ingredients:
– 1 lb pizza dough
– 1 lb bratwurst sausage, sliced
– 1 cup sauerkraut, drained
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Arrange bratwurst slices on half of the dough, leaving a small border.
4. Spread sauerkraut over the bratwurst.
5. Sprinkle mozzarella and Parmesan cheese evenly over the top.
6. Fold the other half of the dough over the filling, pressing edges to seal.
7. Brush with olive oil and season with salt and pepper.
8. Bake for 20-25 minutes or until crust is golden brown.
Cooking Time: 20-25 minutes
Sweet and Sour Sauerkraut with Pineapple
This recipe combines the tanginess of sauerkraut with the sweetness of pineapple, creating a unique and flavorful condiment perfect for topping hot dogs, sausages, or using as a side dish.
Ingredients:
– 1 cup sauerkraut, drained and rinsed
– 1/2 cup pineapple juice
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 cup chopped fresh pineapple
Instructions:
1. In a medium saucepan, combine sauerkraut, pineapple juice, brown sugar, apple cider vinegar, and honey.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
3. Remove from heat and stir in salt and chopped pineapple.
4. Let it cool completely before refrigerating or freezing.
Cooking Time: 10 minutes
Sauerkraut and Bacon Pierogi Bake
This hearty pierogi bake combines the comforting flavors of sauerkraut, crispy bacon, and creamy mashed potatoes. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 package of pierogi (homemade or store-bought)
– 1/2 cup sauerkraut, drained
– 6 slices of cooked bacon, crumbled
– 1 cup mashed potatoes
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: chives or chopped scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pierogi according to package instructions. Drain and set aside.
3. In a large skillet, combine sauerkraut and crumbled bacon. Heat over medium heat until warmed through.
4. In a separate bowl, mix mashed potatoes with butter, salt, and pepper.
5. In a 9×13 inch baking dish, create a layer of pierogi. Top with the sauerkraut and bacon mixture, then cover with mashed potatoes.
6. Bake for 25-30 minutes or until the top is golden brown.
7. Serve hot, garnished with chives or scallions if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the tangy world of sauerkraut with these 20 fermented delights! From classic homemade recipes to innovative twists, this collection has something for every palate. Discover traditional dishes like German Sauerkraut with Apples and Bacon, Polish Sauerkraut Soup, and Hungarian Sauerkraut Goulash, or try modern fusions like Fermented Sauerkraut Kimchi Fusion. Whether you’re in the mood for savory, sweet, sour, or smoky flavors, these recipes are sure to satisfy your sauerkraut cravings.
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