Tired of the same old sides? Get ready to transform your meals with the zesty punch of sauerkraut! This tangy, fermented favorite isn’t just for hot dogs anymore. From classic reubens to creative new twists, we’ve gathered 20 vibrant recipes that will make your taste buds sing. Dive in and discover how this probiotic powerhouse can become your new go-to for delicious, gut-friendly flavor.
Classic Homemade Sauerkraut
Sauerkraut doesn’t need to be a store-bought mystery. This classic homemade version delivers tangy, crunchy perfection with just two ingredients and a little patience. Grab your cabbage and let’s ferment some magic.
Serving: 8 cups | Pre Time: 20 minutes | Cooking Time: 0 minutes (Fermenting: 1-4 weeks)
Ingredients
– 1 medium green cabbage (about 2 lbs), cored and shredded
– 1 ½ tbsp kosher salt (or any non-iodized salt)
Instructions
1. Shred the cabbage finely using a sharp knife or mandoline, discarding the core.
2. Place shredded cabbage in a large, clean bowl.
3. Sprinkle salt evenly over the cabbage.
4. Massage the cabbage vigorously with clean hands for 5-7 minutes until it releases liquid and becomes limp.
5. Pack the cabbage tightly into a clean 1-quart glass jar, pressing down firmly with your fist to remove air pockets.
6. Pour any liquid from the bowl over the cabbage until it completely submerges the shreds.
7. Place a smaller glass jar or fermentation weight on top to keep the cabbage submerged under the brine.
8. Cover the jar loosely with a lid or cloth to allow gases to escape.
9. Store the jar at room temperature (65-75°F) away from direct sunlight for 1-4 weeks.
10. Check the jar daily, pressing down the cabbage if it rises above the brine and skimming off any surface foam.
11. Taste the sauerkraut after 1 week—ferment longer for more tang, up to 4 weeks for maximum flavor.
12. Once fermented to your liking, seal the jar tightly and refrigerate to slow fermentation.
The finished sauerkraut will be pleasantly sour with a satisfying crunch. Try it piled on hot dogs, stirred into potato salad, or as a bright topping for grain bowls—its tangy punch elevates everything from breakfast eggs to hearty stews.
German Sauerkraut with Apples and Bacon
Unlock a sweet-savory side dish that transforms humble cabbage into something spectacular. This German-inspired sauerkraut gets a cozy upgrade with caramelized apples and crispy bacon. It’s the perfect tangy, smoky, and slightly sweet companion for sausages or pork chops.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb sauerkraut, drained (rinse briefly if you prefer less tang)
- 6 slices thick-cut bacon, chopped
- 2 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced into ½-inch wedges
- 1 medium yellow onion, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- ½ cup apple cider or apple juice
- 1 tsp caraway seeds (optional, for authentic flavor)
- Salt and black pepper to taste
Instructions
- Cook the bacon. Place chopped bacon in a large skillet or Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until crispy and fat renders. Tip: Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 2 tbsp of fat in the pan.
- Sauté the onion. Add sliced onion to the hot bacon fat. Cook for 5 minutes, stirring frequently, until softened and translucent.
- Caramelize the apples. Add apple slices and butter to the skillet. Cook for 4-5 minutes, stirring occasionally, until apples begin to soften and edges turn golden.
- Add brown sugar. Sprinkle brown sugar over the apple-onion mixture. Stir constantly for 1 minute until sugar melts and coats everything.
- Deglaze the pan. Pour in apple cider, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Incorporate sauerkraut. Add drained sauerkraut and caraway seeds (if using) to the skillet. Stir to combine all ingredients evenly.
- Simmer. Reduce heat to low. Cover and simmer for 10 minutes, stirring once halfway, to allow flavors to meld. Tip: If the mixture looks dry, add a splash of water or more apple cider.
- Season and finish. Uncover. Stir in the reserved crispy bacon. Season with salt and black pepper. Taste and adjust seasoning if needed. Tip: For deeper flavor, let it sit off heat for 5 minutes before serving.
You’ll love the contrasting textures—tender sauerkraut, soft sweet apples, and crunchy bacon bits in every bite. The flavor is a brilliant balance of tangy, smoky, and subtly sweet. Try serving it warm alongside grilled bratwurst or as a unique topping for loaded baked potatoes.
Polish Sauerkraut Soup (Kapusniak)
Savor a cozy, tangy Polish classic that’s perfect for chilly nights—this sauerkraut soup is hearty, warming, and packed with smoky flavor. Grab your pot and let’s get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon vegetable oil (or any neutral oil)
– 1 large onion, diced
– 2 carrots, peeled and sliced into rounds
– 2 celery stalks, chopped
– 1 pound smoked kielbasa sausage, sliced into ½-inch rounds
– 4 cups sauerkraut, drained but not rinsed (for maximum tang)
– 6 cups chicken broth (low-sodium recommended)
– 2 medium potatoes, peeled and cubed
– 1 bay leaf
– ½ teaspoon caraway seeds (optional, for authentic flavor)
– ¼ cup fresh dill, chopped (plus extra for garnish)
– Sour cream, for serving (adjust amount to preference)
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced onion, 2 sliced carrots, and 2 chopped celery stalks to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. Stir in 1 pound sliced smoked kielbasa sausage and cook for 3–4 minutes to lightly brown the edges and release its smoky oils.
4. Add 4 cups drained sauerkraut to the pot and cook for 2 minutes, stirring to combine—this step mellows the sauerkraut’s sharpness slightly.
5. Pour in 6 cups chicken broth, then add 2 cubed potatoes, 1 bay leaf, and ½ teaspoon caraway seeds if using. Bring the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the potatoes are fork-tender and the flavors meld together.
7. Remove the pot from the heat and discard the bay leaf. Stir in ¼ cup chopped fresh dill until evenly distributed.
8. Ladle the soup into bowls and top each serving with a dollop of sour cream and extra dill for garnish. Serve immediately while hot.
A rich, brothy texture with tender potatoes and smoky kielbasa makes every spoonful comforting. The tangy sauerkraut balances the richness, creating a savory depth that’s even better the next day. Try it with a slice of crusty rye bread for a complete, hearty meal.
Sauerkraut and Sausage Skillet
Ever crave something hearty, tangy, and ready in under 30? This skillet dinner delivers big flavor with minimal fuss. Grab your pan—let’s get sizzling.
Serving: 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb smoked sausage, sliced into ½-inch rounds
– 1 medium yellow onion, thinly sliced
– 2 cups sauerkraut, drained but not rinsed
– 1 tsp caraway seeds (optional, for extra flavor)
– ½ cup chicken broth
– 1 tbsp whole-grain mustard
– ¼ tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb sliced smoked sausage in a single layer. Cook undisturbed for 3–4 minutes until browned on one side.
3. Flip each sausage slice and cook for another 3–4 minutes until browned on both sides. Remove sausage to a plate, leaving drippings in the skillet.
4. Add 1 thinly sliced yellow onion to the skillet. Cook, stirring occasionally, for 5–6 minutes until softened and lightly golden.
5. Stir in 2 cups drained sauerkraut and 1 tsp caraway seeds (if using). Cook for 2 minutes to blend flavors.
6. Pour in ½ cup chicken broth and 1 tbsp whole-grain mustard. Scrape up any browned bits from the skillet bottom.
7. Return the browned sausage to the skillet. Sprinkle with ¼ tsp black pepper.
8. Reduce heat to medium-low. Simmer uncovered for 8–10 minutes, stirring once halfway, until liquid reduces by half.
All done! The sausage stays juicy, the sauerkraut turns tender with a bright tang, and the mustard-broth glaze coats everything in savory goodness. Serve it straight from the skillet over mashed potatoes or with crusty bread to soak up the sauce.
Reuben Sandwich with Sauerkraut
Unwrap a deli classic that’s begging for a comeback. This Reuben Sandwich with Sauerkraut stacks corned beef, Swiss, and tangy kraut between buttery rye. Get ready for a messy, melty masterpiece in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices rye bread (marble rye adds visual flair)
– 8 oz thinly sliced corned beef (from the deli counter)
– 4 slices Swiss cheese (Gruyère works too)
– 1 cup sauerkraut, drained and squeezed dry (pat with paper towels for crispness)
– 4 tbsp Russian dressing (store-bought or homemade)
– 2 tbsp unsalted butter, softened (for spreading)
Instructions
1. Lay out 4 slices of rye bread on a clean surface.
2. Spread 1 tbsp of Russian dressing evenly on each slice.
3. Divide 8 oz of corned beef evenly between two slices of bread, layering it flat.
4. Top the corned beef on each sandwich with 2 slices of Swiss cheese.
5. Heat a large skillet or griddle over medium heat (350°F if using an electric griddle).
6. Spread ½ tbsp of softened butter on the outside of each bread slice.
7. Place one prepared sandwich, buttered-side down, in the skillet.
8. Cook for 3–4 minutes until the bread is golden brown and crisp.
9. Flip the sandwich carefully using a spatula.
10. Cook for another 3–4 minutes until the second side is golden and the cheese is fully melted.
11. Remove the sandwich from the skillet and repeat steps 7–10 for the second sandwich.
12. Let the sandwiches rest for 1 minute before slicing diagonally.
Each bite delivers a crunch from the buttery rye, followed by the savory corned beef and gooey Swiss. The sauerkraut cuts through the richness with its bright tang. Serve it with a dill pickle spear and potato chips for the ultimate diner-style plate.
Slow Cooker Pork and Sauerkraut
Grab your slow cooker and get ready for the easiest, most flavorful pork and sauerkraut you’ll ever make. This set-it-and-forget-it meal delivers tender, fall-apart pork and tangy kraut with zero fuss. Perfect for busy weeknights or cozy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 3 lbs pork shoulder roast, cut into 3-inch chunks
– 1 (32 oz) jar sauerkraut, drained but not rinsed (for maximum tang)
– 1 large yellow onion, thinly sliced
– 2 cups low-sodium chicken broth
– 2 tbsp brown sugar
– 1 tbsp caraway seeds (optional, for authentic flavor)
– 1 tsp black pepper
– 1 tsp garlic powder
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Pat the pork shoulder chunks completely dry with paper towels. (Tip: Dry meat ensures a better sear.)
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork chunks in the hot oil for 3-4 minutes per side, until deeply browned on all surfaces.
4. Transfer the seared pork to the bowl of a 6-quart slow cooker.
5. Add the thinly sliced onion to the same skillet and cook over medium heat for 5 minutes, stirring occasionally, until softened.
6. Scatter the cooked onions evenly over the pork in the slow cooker.
7. In a medium bowl, combine the drained sauerkraut, brown sugar, caraway seeds (if using), black pepper, and garlic powder.
8. Spread the sauerkraut mixture evenly over the pork and onions in the slow cooker.
9. Pour the chicken broth slowly down the side of the slow cooker bowl to avoid disturbing the layers.
10. Cover the slow cooker with its lid and cook on LOW heat for 8 hours. (Tip: Do not lift the lid during cooking to maintain temperature.)
11. After 8 hours, carefully remove the lid. The pork should shred easily with two forks.
12. Use two forks to shred all the pork directly in the slow cooker, mixing it gently with the sauerkraut and juices. (Tip: For a thicker sauce, let it sit uncovered on the WARM setting for 15-20 minutes.)
The pork becomes incredibly tender, pulling apart effortlessly, while the sauerkraut softens and mellows, soaking up the savory pork juices. Serve it piled high on toasted rye bread for a killer sandwich, or over a bed of buttery mashed potatoes to soak up every last drop of the flavorful broth.
Sauerkraut Balls with Mustard Dip
Zesty, tangy, and totally snackable—these crispy bites pack a punch of fermented flavor. Fry them up for a game-day crowd or a cozy night in. Dunk them in that creamy mustard dip for the ultimate savory treat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup sauerkraut, drained and finely chopped (squeeze out excess liquid for crispier balls)
– 8 oz cream cheese, softened (makes mixing easier)
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs (for extra crunch)
– 1/2 cup mayonnaise
– 2 tbsp Dijon mustard (or whole-grain mustard for texture)
– 1 tsp garlic powder
– 1/2 tsp paprika
– Vegetable oil for frying (enough to fill a pot 2 inches deep)
– Salt and black pepper, to taste (adjust based on sauerkraut saltiness)
Instructions
1. In a medium bowl, combine the sauerkraut, cream cheese, garlic powder, paprika, salt, and black pepper until fully mixed.
2. Shape the mixture into 1-inch balls using your hands, placing them on a parchment-lined baking sheet.
3. Set up a breading station with three shallow dishes: fill the first with flour, the second with beaten eggs, and the third with panko breadcrumbs.
4. Roll each ball first in the flour, then dip it in the eggs, and finally coat it thoroughly in the panko breadcrumbs.
5. Heat vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer to ensure accuracy.
6. Fry the balls in batches for 3–4 minutes, turning occasionally, until they are golden brown and crispy.
7. Remove the balls with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
8. In a small bowl, whisk together the mayonnaise and Dijon mustard until smooth to create the dip.
9. Serve the sauerkraut balls immediately while hot with the mustard dip on the side.
Serve these golden orbs warm for a satisfying crunch that gives way to a creamy, tangy center. They pair perfectly with a cold beer or as a fun appetizer at parties—just watch them disappear fast!
Vegan Sauerkraut and Mushroom Pierogi
Unwrap your holiday traditions with this plant-based twist on a classic comfort food. These pierogi pack a savory punch with tangy sauerkraut and meaty mushrooms, all wrapped in tender dough. They’re perfect for a festive centerpiece or cozy weeknight dinner.
Serving: 4 | Pre Time: 45 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– ½ cup warm water (about 110°F)
– ¼ cup vegan butter, melted (or any neutral oil)
– 1 tsp salt, divided
– 1 tbsp olive oil
– 8 oz cremini mushrooms, finely chopped
– 1 cup sauerkraut, drained and squeezed dry
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– ½ tsp black pepper
– ¼ cup vegetable broth
– 1 tbsp fresh dill, chopped (optional for garnish)
Instructions
1. Combine 2 cups flour, warm water, melted vegan butter, and ½ tsp salt in a large bowl.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
3. Cover the dough with a damp towel and let it rest for 30 minutes at room temperature.
4. Heat 1 tbsp olive oil in a large skillet over medium heat.
5. Add diced onion and cook for 5 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add chopped mushrooms and cook for 8 minutes until browned and tender.
8. Mix in drained sauerkraut, ½ tsp salt, black pepper, and vegetable broth.
9. Simmer the filling for 5 minutes until the liquid is absorbed, then remove from heat.
10. Roll out the rested dough on a floured surface to ⅛-inch thickness.
11. Use a 3-inch round cutter to cut circles from the dough.
12. Place 1 tbsp of filling in the center of each dough circle.
13. Fold each circle in half and press the edges firmly to seal, creating a half-moon shape.
14. Bring a large pot of salted water to a rolling boil.
15. Carefully drop pierogi into the boiling water in batches, cooking for 3-4 minutes until they float.
16. Remove pierogi with a slotted spoon and drain on a paper towel.
17. Heat a clean skillet over medium-high heat with a touch of oil.
18. Pan-fry the boiled pierogi for 2-3 minutes per side until golden brown and crispy.
19. Garnish with fresh dill if desired and serve immediately.
Here’s why this dish shines: the tender dough gives way to a hearty, umami-rich filling with a delightful tang from the sauerkraut. For a festive touch, serve them with a dollop of vegan sour cream and caramelized onions, or pan-fry them extra crispy for added texture that contrasts beautifully with the soft interior.
Sauerkraut and Potato Pancakes
Forget boring leftovers—these crispy pancakes transform humble ingredients into a flavor-packed meal. Tangy sauerkraut and creamy potatoes fry up golden, delivering a satisfying crunch with every bite. It’s the ultimate comfort food upgrade that’s surprisingly simple to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups russet potatoes, peeled and grated (squeeze out excess moisture)
– 1 cup sauerkraut, drained and chopped (pat dry for crispier pancakes)
– 1 large egg, beaten
– ¼ cup all-purpose flour
– 1 tsp caraway seeds (optional, for extra flavor)
– ½ tsp salt
– ¼ tsp black pepper
– ¼ cup vegetable oil, or any neutral oil
– Sour cream for serving (optional, adds creaminess)
Instructions
1. Place grated potatoes in a clean kitchen towel and squeeze firmly over a sink to remove as much liquid as possible—this prevents soggy pancakes.
2. In a large bowl, combine the squeezed potatoes, chopped sauerkraut, beaten egg, flour, caraway seeds, salt, and pepper. Mix with a fork until evenly incorporated.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Scoop ¼ cup of the potato mixture per pancake and flatten gently into 3-inch rounds in the hot skillet. Tip: Avoid overcrowding the pan to ensure even browning.
5. Fry pancakes for 4–5 minutes per side, or until deeply golden brown and crispy at the edges. Flip carefully with a spatula.
6. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture, adding more oil if needed.
7. Serve immediately while hot. Tip: For extra crispiness, keep finished pancakes warm in a 200°F oven on a baking sheet.
Ready to dig in? These pancakes boast a perfect contrast—crunchy outside, tender inside—with the sauerkraut adding a zesty tang that cuts through the richness. Try them topped with a dollop of sour cream or alongside a fresh green salad for a complete meal that’s anything but ordinary.
Hungarian Sauerkraut Goulash
Grab your Dutch oven—this isn’t your average stew. Get ready for a tangy, hearty Hungarian Sauerkraut Goulash that’s packed with flavor and perfect for a cozy night in. It’s a one-pot wonder that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp sweet paprika
– 1 tsp caraway seeds
– 4 cups beef broth
– 1 lb sauerkraut, drained and rinsed (adjust to taste for tanginess)
– 2 medium potatoes, peeled and cubed
– 1 cup sour cream
– Salt and black pepper to taste
Instructions
1. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, working in batches if needed, and sear until browned on all sides, about 5–7 minutes per batch. Remove and set aside.
3. In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic, sweet paprika, and caraway seeds, and cook for 1 minute until fragrant to bloom the spices.
5. Pour in the beef broth, scraping up any browned bits from the bottom of the pot for extra flavor.
6. Return the seared beef to the pot, along with any accumulated juices, and bring to a simmer.
7. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, until the beef is tender and easily shreds with a fork.
8. Add the drained sauerkraut and cubed potatoes to the pot, stirring to combine.
9. Cover and continue simmering for another 30 minutes, until the potatoes are fork-tender.
10. Remove from heat and stir in the sour cream until fully incorporated and the sauce is creamy.
11. Season with salt and black pepper to taste, starting with 1 tsp salt and ½ tsp pepper, then adjust as needed.
Zesty and rich, this goulash boasts tender beef in a tangy, paprika-spiced broth with soft potatoes. Serve it over egg noodles or with crusty bread to soak up every last drop—it’s comfort food with a kick that’s even better the next day.
Sauerkraut Stuffed Cabbage Rolls
Mash up holiday traditions with this tangy, savory twist on a classic comfort food. Sauerkraut Stuffed Cabbage Rolls deliver a zesty punch that cuts through rich winter meals. Get ready to roll up something seriously delicious.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 1 large head green cabbage
– 1 lb ground pork (or ground beef for a leaner option)
– 1 cup cooked white rice
– 1 (16 oz) jar sauerkraut, drained and rinsed (adjust amount for tang preference)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth (or vegetable broth)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1 tsp dried thyme
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat. Core the cabbage and carefully submerge the whole head. Boil for 8-10 minutes until outer leaves are pliable. Remove and let cool slightly, then peel off 12 large leaves. Pat leaves dry with paper towels. Tip: Reserve the smaller inner leaves to line your baking dish later.
2. Preheat your oven to 350°F (175°C).
3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until translucent and soft.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant.
5. Add ground pork to the skillet. Cook for 8-10 minutes, breaking it up with a spoon, until no pink remains and it’s browned.
6. Transfer the pork mixture to a large bowl. Stir in cooked rice, drained sauerkraut, smoked paprika, dried thyme, 1 tsp salt, and 1/2 tsp black pepper until well combined.
7. Place a cabbage leaf flat on your work surface. Spoon about 1/3 cup of the pork-sauerkraut filling onto the center of the leaf. Fold in the sides, then roll up tightly from the stem end. Repeat with remaining leaves and filling.
8. Arrange the reserved small cabbage leaves in the bottom of a 9×13 inch baking dish. Place the cabbage rolls seam-side down in a single layer on top.
9. Pour crushed tomatoes and beef broth evenly over the rolls. The liquid should come about halfway up the sides of the rolls.
10. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 15 minutes. Tip: Check at the 45-minute mark—if the sauce looks too thick, add a splash of broth or water.
11. Remove the foil and bake for an additional 15 minutes until the tops are lightly browned and the sauce is bubbly.
12. Let the dish rest for 10 minutes before serving. Tip: This allows the rolls to set and makes them easier to handle.
Perfectly tender cabbage wraps a hearty, tangy filling that’s balanced by the rich tomato sauce. The sauerkraut adds a bright, fermented kick that makes these rolls anything but ordinary. Serve them over mashed potatoes or with a dollop of sour cream for a complete, cozy meal.
Bavarian Sauerkraut with Caraway Seeds
You’ve never had sauerkraut like this. Bold Bavarian flavors meet modern ease. Transform your holiday table with this tangy, caraway-kissed side.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp unsalted butter (or bacon fat for extra richness)
– 1 large yellow onion, thinly sliced
– 1 tsp caraway seeds (toast lightly for deeper flavor)
– 1 (32 oz) jar sauerkraut, drained and rinsed (use fresh-packed if available)
– 1 cup low-sodium chicken broth (vegetable broth works too)
– 1 medium apple, peeled and grated (Granny Smith adds nice tartness)
– 2 tbsp brown sugar (adjust for sweetness preference)
– 1 bay leaf
– Salt and black pepper to taste (start with 1/2 tsp salt)
Instructions
1. Melt 2 tbsp unsalted butter in a large Dutch oven or heavy pot over medium heat.
2. Add 1 large thinly sliced yellow onion and cook for 8-10 minutes, stirring occasionally, until soft and golden brown.
3. Stir in 1 tsp caraway seeds and toast for 1 minute until fragrant—this unlocks their aromatic oils.
4. Add the drained and rinsed sauerkraut to the pot, stirring to combine with the onions.
5. Pour in 1 cup low-sodium chicken broth, scraping any browned bits from the bottom of the pot for added flavor.
6. Mix in 1 grated medium apple, 2 tbsp brown sugar, and 1 bay leaf.
7. Bring the mixture to a simmer, then reduce heat to low.
8. Cover the pot and let it cook for 30 minutes, stirring halfway through to prevent sticking.
9. Uncover and cook for an additional 10-15 minutes until most liquid is absorbed and sauerkraut is tender.
10. Remove the bay leaf and season with salt and black pepper to taste.
Dive into a dish where tangy sauerkraut softens into silky strands, sweetened by apple and deepened with toasty caraway. Serve it warm alongside roasted pork or sausages, or pile it onto a Reuben sandwich for a gourmet twist. The flavors meld beautifully overnight, making leftovers even more irresistible.
Sauerkraut and Kielbasa Casserole
Whip up this cozy, one-pan wonder that’s packed with tangy, savory goodness—perfect for a busy weeknight or a casual gathering. It’s hearty, flavorful, and comes together with minimal fuss. Let’s get cooking!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb kielbasa sausage, sliced into ½-inch rounds (or use smoked sausage for extra flavor)
– 1 (32 oz) jar sauerkraut, drained and rinsed (adjust to reduce tanginess if preferred)
– 1 large onion, thinly sliced
– 2 tbsp unsalted butter (or olive oil for a lighter option)
– 1 cup chicken broth
– 1 tsp caraway seeds (optional, for an earthy note)
– ½ tsp black pepper
– ½ cup sour cream (for serving, or substitute with Greek yogurt)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat.
3. Add the sliced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
4. Add the kielbasa slices to the skillet and cook for 3–4 minutes, turning once, until browned on both sides.
5. Stir in the drained sauerkraut, chicken broth, caraway seeds (if using), and black pepper.
6. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 10 minutes, allowing flavors to meld.
7. Transfer the skillet to the preheated oven and bake uncovered for 25–30 minutes, until bubbly and slightly caramelized on top.
8. Remove from the oven and let it rest for 5 minutes before serving.
9. Top each serving with a dollop of sour cream.
Fluffy and tangy, this casserole boasts tender kielbasa and sauerkraut with a rich, savory depth from the baked broth. Serve it over mashed potatoes for a comforting meal, or pair it with crusty bread to soak up the juices—it’s a crowd-pleaser that tastes even better the next day.
Russian Sauerkraut Salad (Shuba)
Let’s layer up this winter classic! Russian Sauerkraut Salad (Shuba) is a vibrant, tangy stack of earthy beets, crisp veggies, and creamy mayo—perfect for holiday tables or a bold side dish. It’s a showstopper that’s surprisingly simple to assemble.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 3 medium beets (about 1 lb), scrubbed
– 3 medium potatoes (about 1 lb), scrubbed
– 2 large carrots, peeled
– 1 cup sauerkraut, drained and squeezed dry (use a clean towel for extra moisture removal)
– 1 small red onion, finely diced
– ¾ cup mayonnaise (full-fat for best texture, or light if preferred)
– 2 tbsp apple cider vinegar (or white vinegar)
– 1 tsp sugar (adjust to balance acidity)
– Salt and black pepper, to taste
– Fresh dill, chopped, for garnish (optional)
Instructions
1. Place beets, potatoes, and carrots in a large pot; cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 45–60 minutes, or until a fork pierces each vegetable easily—beets will take the longest. Tip: Cook vegetables separately if you prefer to avoid color bleeding.
2. Drain the cooked vegetables and let them cool completely at room temperature for 20 minutes, or chill in the refrigerator for faster cooling. Peel the beets and potatoes once cool enough to handle.
3. Grate the beets, potatoes, and carrots into separate medium bowls using a box grater. Set aside.
4. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, ½ tsp salt, and ¼ tsp black pepper until smooth. Taste and adjust seasoning if needed.
5. In a large serving dish or trifle bowl, start layering: spread half of the grated potatoes evenly on the bottom. Drizzle with 2 tbsp of the mayo dressing.
6. Add a layer of all the grated carrots, followed by another 2 tbsp of dressing.
7. Sprinkle the diced red onion evenly over the carrots, then layer all the sauerkraut on top. Drizzle with 2 tbsp of dressing.
8. Finish with the remaining grated beets as the top layer. Spread the rest of the mayo dressing over the beets, covering them completely. Tip: Use a spatula to smooth the top for a clean presentation.
9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to let flavors meld. Tip: Chilling firms up the layers for easier slicing.
10. Before serving, garnish with chopped fresh dill if desired. Slice into portions or scoop with a spoon.
Gorgeous and gutsy, this salad delivers a crunchy, creamy bite with a tangy kick from the sauerkraut. Serve it chilled in clear glasses for a trendy layered look, or as a hearty side with roasted meats—it’s a textural dream that gets better with time.
Sauerkraut and Swiss Cheese Quiche
Make your brunch game legendary with this tangy, cheesy quiche. Sauerkraut adds a zesty crunch while Swiss melts into creamy perfection. It’s the ultimate savory pie that’ll disappear fast.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 refrigerated pie crust (or homemade, chilled for flakiness)
– 1 cup sauerkraut, drained and squeezed dry (pat with paper towels for best texture)
– 1 cup shredded Swiss cheese (Gruyère works too for a nuttier flavor)
– 4 large eggs
– 1 cup heavy cream (half-and-half can substitute for a lighter version)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon butter, melted (or olive oil for dairy-free)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. Brush the crust with melted butter to prevent sogginess.
4. Spread the drained sauerkraut evenly over the bottom of the crust.
5. Sprinkle the shredded Swiss cheese on top of the sauerkraut.
6. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
7. Pour the egg mixture over the sauerkraut and cheese in the pie crust.
8. Bake at 375°F for 45 minutes, or until the center is set and the top is golden brown.
9. Let the quiche cool on a wire rack for 10 minutes before slicing.
10. Serve warm or at room temperature.
Enjoy the creamy, tangy layers—each bite balances sharp Swiss with zesty sauerkraut in a buttery crust. Slice it for brunch or pack cold wedges for a picnic; it’s versatile and always a crowd-pleaser.
Fermented Sauerkraut Kimchi Fusion
Venture beyond basic kimchi with this fermented fusion that blends Korean spice with German tang. We’re mashing up two fermentation traditions into one crunchy, probiotic-packed condiment that’ll upgrade your bowls, burgers, and beyond. Get ready to transform humble cabbage into your new fridge staple.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large head green cabbage (about 2 lbs), cored and thinly sliced
– 1/4 cup kosher salt
– 1/4 cup gochugaru (Korean red pepper flakes, adjust for heat preference)
– 2 tbsp grated ginger
– 4 cloves garlic, minced
– 1 tbsp fish sauce (or soy sauce for vegetarian option)
– 1 tsp granulated sugar
– 1/2 cup filtered water
– 1 large glass jar (at least 1/2 gallon) with lid
Instructions
1. Place sliced cabbage in a large bowl and sprinkle evenly with kosher salt.
2. Massage cabbage vigorously with clean hands for 5 minutes until it releases liquid and becomes limp.
3. Let salted cabbage rest at room temperature for 20 minutes to draw out more moisture.
4. While cabbage rests, combine gochugaru, grated ginger, minced garlic, fish sauce, and sugar in a small bowl.
5. Add filtered water to spice mixture and stir until a thick paste forms.
6. Rinse cabbage thoroughly under cold running water to remove excess salt, then drain well in a colander.
7. Squeeze handfuls of drained cabbage firmly to remove remaining liquid—this ensures proper fermentation.
8. Return squeezed cabbage to the clean bowl and add spice paste.
9. Wearing gloves, mix cabbage and paste thoroughly until every strand is evenly coated.
10. Pack mixture tightly into your glass jar, pressing down firmly to eliminate air pockets.
11. Leave 2 inches of headspace at the top of the jar for expansion during fermentation.
12. Seal jar loosely—don’t tighten completely—to allow gases to escape while keeping contaminants out.
13. Place jar in a cool, dark spot (65-70°F) for 3-5 days, checking daily and pressing contents down if needed.
14. After 3 days, taste a small amount; ferment longer if you prefer stronger flavor, up to 7 days total.
15. Once fermented to your liking, tighten lid and refrigerate immediately to slow fermentation.
Here’s your tangy, spicy creation: expect crisp-tender cabbage strands with a vibrant red hue and complex umami depth. The fermentation develops funky, sour notes that mellow the chili heat beautifully. Try it piled on hot dogs, folded into scrambled eggs, or as a bold topping for grain bowls—it keeps improving in the fridge for weeks.
Smoked Sausage and Sauerkraut Stew
Picture this: a hearty, smoky stew that practically cooks itself. Grab your Dutch oven—this one-pot wonder is about to become your new winter staple.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 tablespoon olive oil (or any neutral oil)
- 1 lb smoked sausage, sliced into ½-inch rounds
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 lb sauerkraut, drained but not rinsed
- 4 cups low-sodium chicken broth
- 1 lb Yukon Gold potatoes, cut into 1-inch chunks
- 2 teaspoons caraway seeds
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add sliced smoked sausage. Cook until browned on both sides, 5–7 minutes total. Remove sausage with a slotted spoon and set aside.
- Add diced onion to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add minced garlic. Cook for 1 minute, stirring constantly to prevent burning.
- Stir in drained sauerkraut, caraway seeds, smoked paprika, and black pepper. Cook for 2 minutes to toast the spices.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
- Add potato chunks and return the browned sausage to the pot. Bring to a boil.
- Reduce heat to maintain a gentle simmer. Cover and cook for 30 minutes, or until potatoes are fork-tender.
- Remove from heat. Let the stew rest, covered, for 5 minutes to allow flavors to meld.
- Ladle into bowls and garnish with chopped fresh parsley.
Bubbling with tangy sauerkraut and smoky sausage, this stew is a cozy hug in a bowl. The potatoes soak up all the savory broth, creating a perfectly balanced bite. Serve it over a slice of crusty rye bread for the ultimate comfort meal.
Sauerkraut and Bratwurst Pizza
Whip up a flavor-packed mashup that’ll make your taste buds do a double take. This Sauerkraut and Bratwurst Pizza combines German comfort with Italian flair for a seriously craveable weeknight win. Forget boring toppings—this one’s all about bold, tangy, and savory vibes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb pizza dough, store-bought or homemade (let it rest at room temp for 30 minutes)
– 1/2 cup pizza sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded Gruyère cheese (or Swiss for a milder flavor)
– 2 bratwurst sausages, casings removed and crumbled
– 1 cup sauerkraut, drained and squeezed dry
– 1/2 small red onion, thinly sliced
– 1 tbsp olive oil
– 1 tsp caraway seeds (optional, for extra aroma)
– Fresh parsley, chopped, for garnish
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to ensure it’s hot.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, aiming for an even thickness to prevent soggy spots.
3. Brush the dough with olive oil, then spread pizza sauce evenly, leaving a 1/2-inch border for the crust.
4. Sprinkle mozzarella and Gruyère cheese over the sauce in a single layer to promote even melting.
5. Distribute crumbled bratwurst, sauerkraut, and red onion slices evenly across the pizza.
6. Scatter caraway seeds on top if using, as they enhance the German-inspired flavors.
7. Carefully transfer the pizza to the preheated stone or sheet and bake for 15–18 minutes, until the crust is golden and cheese is bubbly.
8. Remove from the oven and let it cool for 5 minutes to set the toppings before slicing.
9. Garnish with fresh parsley for a pop of color and freshness.
Oozing with melted cheese and tangy sauerkraut, each slice delivers a crispy crust with a savory, slightly acidic punch from the bratwurst. Serve it alongside a cold beer or slice it into squares for a game-day snack that’ll disappear fast.
Sweet and Sour Sauerkraut with Pineapple
Ditch the boring side dish! This sweet and sour sauerkraut with pineapple transforms a classic into a tangy, tropical sensation. It’s the perfect balance of savory and sweet that’ll make your taste buds dance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, thinly sliced
– 2 cups sauerkraut, drained but not rinsed (reserve ¼ cup of the brine)
– 1 cup fresh pineapple chunks (about ½-inch pieces)
– ¼ cup brown sugar, packed
– 2 tbsp apple cider vinegar
– ¼ tsp black pepper
– ¼ cup reserved sauerkraut brine (adjust for tanginess)
Instructions
1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the thinly sliced yellow onion to the skillet. Cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
3. Stir in the drained sauerkraut and cook for 2 minutes to warm it through and blend with the onions.
4. Add the fresh pineapple chunks, brown sugar, apple cider vinegar, and black pepper to the skillet. Tip: If you prefer less sweetness, reduce the brown sugar by half.
5. Pour in the reserved sauerkraut brine. Stir everything together until well combined.
6. Reduce the heat to medium-low. Simmer the mixture, uncovered, for 10-12 minutes, stirring occasionally, until the pineapple is tender and the liquid has thickened slightly. Tip: For a thicker sauce, simmer for an extra 2-3 minutes.
7. Taste and adjust seasoning if needed, but avoid adding salt as the sauerkraut provides plenty. Tip: For extra heat, stir in a pinch of red pepper flakes during the last minute of cooking.
8. Remove the skillet from the heat and let it sit for 2 minutes before serving.
The sauerkraut stays pleasantly crunchy while the pineapple softens into juicy bites, all coated in a glossy, sticky-sweet sauce. Serve it warm alongside grilled sausages for a classic pairing, or spoon it over a bowl of rice for a quick vegetarian meal—it’s versatile enough to steal the spotlight.
Sauerkraut and Bacon Pierogi Bake
Tired of boring weeknight dinners? This Sauerkraut and Bacon Pierogi Bake transforms frozen pierogi into a crispy, savory casserole. Think caramelized onions, smoky bacon, and tangy sauerraut—all baked to golden perfection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (16-ounce) package frozen potato and cheese pierogi (do not thaw)
– 6 slices thick-cut bacon, chopped
– 1 large yellow onion, thinly sliced
– 1 (16-ounce) jar sauerkraut, drained and squeezed dry
– 1 cup sour cream
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons unsalted butter, melted
– 1 teaspoon caraway seeds (optional, for extra flavor)
– Freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly.
2. In a large skillet over medium heat, cook the chopped bacon for 8-10 minutes until crispy, stirring occasionally. Transfer bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
3. Add the sliced onion to the skillet with the bacon fat. Cook over medium-low heat for 15-20 minutes, stirring every 5 minutes, until the onions are deeply golden and caramelized. Tip: Low and slow cooking prevents burning and builds sweet flavor.
4. In a large bowl, combine the drained sauerkraut, caramelized onions, crispy bacon, and caraway seeds (if using). Season with a few grinds of black pepper.
5. Arrange the frozen pierogi in a single layer in the prepared baking dish. Pour the melted butter evenly over the pierogi.
6. Spoon the sauerkraut mixture evenly over the pierogi layer.
7. Dollop the sour cream over the top, then sprinkle with the shredded cheddar cheese.
8. Cover the dish tightly with aluminum foil and bake for 25 minutes. Tip: Covering initially ensures the pierogi steam and cook through without drying out.
9. Remove the foil and bake uncovered for an additional 15-20 minutes, until the cheese is bubbly and the edges are golden brown. Tip: For extra crispiness, broil for the final 2-3 minutes, watching closely to prevent burning.
10. Let the bake rest for 5 minutes before serving.
Creamy, tangy, and utterly comforting, this bake delivers a satisfying crunch from the pierogi edges against the soft, savory filling. Serve it straight from the dish with a dollop of extra sour cream or alongside a simple green salad to cut through the richness.
Summary
Ultimately, these 20 tangy sauerkraut recipes offer endless ways to enjoy fermented goodness at home. We hope you feel inspired to try a few, find a new favorite, and share your kitchen adventures! Don’t forget to leave a comment telling us which recipe you loved most and pin this article to your Pinterest boards to save all these delicious ideas for later.
