Sauerkraut, the tangy and flavorful fermented cabbage dish, has been a staple in many European cuisines for centuries. But while traditional recipes are delicious on their own, there’s no denying that adding a little twist can take sauerkraut to the next level. From sweet and sour pairings to savory meat-based dishes, we’ve collected 20 mouth-watering sauerkraut recipes with a unique spin. Whether you’re a seasoned foodie or just looking for new ideas, these creative takes on classic sauerkraut will inspire your taste buds.
In this article, we’ll be exploring everything from classic German-style sauerkraut to modern fusion recipes and international twists. From hearty stews to vibrant salads, our collection of sauerkraut recipes has something for everyone. So grab a jar of your favorite sauerkraut, get ready to cook up some culinary magic, and let’s dive into the world of fermented cabbage!
Classic German Sauerkraut with Caraway Seeds
This traditional recipe yields a tangy and flavorful sauerkraut that’s perfect for topping sausages, sandwiches, or serving as a side dish. With its distinctive caraway seed flavor and crunchy texture, this sauerkraut is a staple in many German households.
Ingredients:
– 5 lbs (2.3 kg) green cabbage, shredded
– 1 tablespoon caraway seeds
– 1 tablespoon salt
– 1/4 cup (60 ml) water
Instructions:
1. In a large bowl, combine the shredded cabbage and caraway seeds.
2. Sprinkle the salt over the cabbage mixture and massage the ingredients with your hands until the cabbage starts to soften and release its juices (about 5 minutes).
3. Add the water and mix well.
4. Pack the sauerkraut mixture into a large glass jar or ceramic container, pressing down firmly to remove any air pockets.
5. Leave the sauerkraut at room temperature (68°F – 72°F/20°C – 22°C) for 3-5 days, shaking the jar daily to help fermentation progress.
6. Once the sauerkraut has reached your desired level of sourness, store it in the refrigerator to slow down fermentation.
Cooking Time: 3-5 days (fermentation time)
Bavarian-Style Sauerkraut with Apples and Bacon
Bavarian-Style Sauerkraut with Apples and Bacon Recipe
Summary: This recipe combines the tangy flavor of sauerkraut with the sweetness of apples and the smokiness of bacon, creating a delicious condiment perfect for topping bratwurst or using as a side dish.
Ingredients:
– 5 lbs cabbage, shredded
– 1 large onion, thinly sliced
– 2 apples, peeled and chopped
– 6 slices of bacon, cooked and crumbled
– 1 tsp caraway seeds
– 1 tbsp salt
– 1/4 cup water
Instructions:
1. In a large bowl, combine the shredded cabbage, sliced onion, chopped apples, and crumbled bacon.
2. In a separate bowl, mix together the caraway seeds and salt.
3. Add the dry mixture to the cabbage mixture and toss until well combined.
4. Pack the mixture into a clean glass jar or crock, pressing down firmly to remove any air pockets.
5. Pour in the water, making sure the cabbage is completely covered.
6. Weight the cabbage down with a plate or stone and cover with cheesecloth or a coffee filter.
7. Allow the sauerkraut to ferment at room temperature for 4-6 weeks, shaking the jar every few days.
Cooking Time: 4-6 weeks (fermentation time)
Polish Sauerkraut and Mushroom Pierogi Filling
This savory filling combines the tanginess of sauerkraut with the earthy flavor of mushrooms, perfect for filling pierogi or using as a side dish. It’s an easy and flavorful way to add some Polish flair to your meals.
Ingredients:
– 1 cup cooked sauerkraut
– 1/2 cup mixed mushrooms (such as cremini, shiitake, and button), finely chopped
– 1 onion, finely chopped
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: 1/4 teaspoon caraway seeds for added flavor
Instructions:
1. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent.
2. Add the mushrooms and cook until they release their moisture and start to brown.
3. Stir in the cooked sauerkraut, salt, and pepper.
4. Cook for an additional 2-3 minutes, stirring occasionally, until the flavors are well combined.
5. Taste and adjust seasoning as needed.
Cooking Time: 15-20 minutes
Alsatian Choucroute Garnie with Assorted Meats
Alsatian Choucroute Garnie with Assorted Meats
Discover the hearty, flavorful combination of traditional Alsatian choucroute (sauerkraut) and assorted meats in this classic recipe.
Ingredients:
– 1 head of sauerkraut, drained and rinsed
– 1 pound sliced cooked pork (such as ham or sausage)
– 1 pound sliced cooked beef (such as rump roast or round steak)
– 1/2 pound sliced cooked chicken (such as breast or thighs)
– 1 tablespoon caraway seeds
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine the sauerkraut, pork, beef, and chicken.
2. Add the caraway seeds and season with salt and pepper to taste.
3. Simmer the mixture over low heat for 20-25 minutes or until the meats are heated through and the flavors have melded together.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Tangy Sauerkraut and Sausage Skillet
Savor the bold flavors of tangy sauerkraut and juicy sausage in this hearty skillet dish. Perfect for a weeknight dinner or brunch, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 lb sweet sausage (such as Italian sausage), sliced
– 2 cups sauerkraut, drained and rinsed
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper to taste
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Remove the sausage from the skillet and set aside.
4. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
5. Stir in the sauerkraut, caraway seeds, salt, and pepper.
6. Return the cooked sausage to the skillet and stir to combine.
7. Reduce heat to low and simmer for 10-15 minutes, allowing flavors to meld.
Cooking Time: 20-25 minutes
Slow-Cooked Sauerkraut with Pork Ribs
This recipe combines the tangy flavor of sauerkraut with tender pork ribs, slow-cooked to perfection. The result is a comforting, fall-apart dish that’s perfect for a chilly evening.
Ingredients:
– 1 lb boneless pork ribs
– 1 cup sauerkraut, drained and rinsed
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tbsp brown sugar
– 1 tsp ground mustard
– Salt and pepper to taste
Instructions:
1. Season the pork ribs with salt, pepper, and brown sugar.
2. In a large slow cooker, combine the sauerkraut, onion, garlic, and mustard.
3. Place the pork ribs on top of the sauerkraut mixture.
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)
Ukrainian Kapusnyak Sauerkraut Soup
Experience the bold flavors of Ukraine with this hearty sauerkraut soup, traditionally served as a comforting winter treat.
Ingredients:
– 1 lb pork sausage, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup sauerkraut, drained and chopped
– 4 cups beef broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large pot, cook the sausage over medium-high heat until browned, about 5 minutes. Remove from heat.
2. Add the onion and garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
3. Add the chopped sauerkraut, beef broth, and heavy cream to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
4. Season with salt and pepper to taste. Garnish with chopped fresh dill, if desired.
5. Serve hot, accompanied by crusty bread or rye.
Cooking Time: 30-40 minutes
Hungarian Sauerkraut-Stuffed Cabbage Rolls
Traditional Hungarian dish gets a tangy twist with the addition of sauerkraut to the filling. These flavorful rolls are perfect for a hearty meal or as a side dish.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1/2 cup cooked rice
– 1/4 cup sauerkraut, drained and chopped
– 1 onion, finely chopped
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head and blanch in boiling water for 5-7 minutes.
3. In a large bowl, mix together ground beef, cooked rice, sauerkraut, onion, caraway seeds, salt, and pepper.
4. Place a cabbage leaf flat on a work surface. Place about 1/4 cup of the meat mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up to form a neat package. Repeat with remaining leaves and filling.
6. Heat oil in a large skillet over medium-high heat. Brown the cabbage rolls on all sides.
7. Transfer the rolls to a baking dish and bake for 25-30 minutes or until the cabbage is tender.
Cooking Time: 40-50 minutes
Rustic Sauerkraut and Potato Casserole
This hearty casserole combines the tangy flavor of sauerkraut with the comforting warmth of potatoes, perfect for a cozy dinner or weekend gathering.
Ingredients:
– 1 medium onion, chopped
– 2 cups sauerkraut, drained and rinsed
– 3-4 large potatoes, peeled and thinly sliced
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 teaspoon caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chopped onion in butter until softened.
3. Add the sauerkraut and cook for 5 minutes, stirring occasionally.
4. In a separate pot, boil the sliced potatoes for 5-7 minutes, or until slightly tender.
5. In a greased 9×13-inch baking dish, create a layer of sauerkraut mixture, followed by a layer of potatoes.
6. Repeat steps 5 and 6 until all ingredients are used, finishing with a layer of potatoes on top.
7. Sprinkle the grated cheese and caraway seeds over the final potato layer.
8. Bake for 45-50 minutes, or until the casserole is golden brown and bubbly.
Cooking Time: 45-50 minutes
Spicy Kimchi-Style Sauerkraut Fusion
A bold fusion of traditional sauerkraut and spicy kimchi flavors, perfect for adding a kick to your favorite dishes.
Ingredients:
– 1 lb (450g) sauerkraut
– 2 tablespoons Korean chili flakes (gochugaru)
– 1 tablespoon fish sauce
– 1 tablespoon rice vinegar
– 1/4 cup chopped green onions, for garnish
– 1/4 cup toasted sesame seeds, for garnish
Instructions:
1. In a large bowl, combine sauerkraut, chili flakes, fish sauce, and rice vinegar.
2. Massage the mixture with your hands until the sauerkraut is well coated and slightly softened.
3. Pack the mixture into a clean glass jar, pressing down firmly to remove any air pockets.
4. Leave the lid loose and let it ferment at room temperature for 1-2 weeks, or until desired level of sourness is reached.
5. Once fermented, stir in chopped green onions and toasted sesame seeds. Serve chilled.
Cooking Time:
– Fermentation time: 1-2 weeks
– Preparation time: 10 minutes
Vegan Sauerkraut and Lentil Stew
Warm up with this comforting, tangy stew that combines the earthiness of lentils with the pungency of sauerkraut. This recipe is perfect for a cozy evening in.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/4 cup sauerkraut, drained and finely chopped
– 1 teaspoon caraway seeds
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Add onion, garlic, sauerkraut, caraway seeds, and bay leaf to the pot. Season with salt and pepper to taste.
3. Continue to simmer for an additional 10-15 minutes or until flavors have melded together.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Sweet and Sour Sauerkraut with Pineapple
Add some tropical flair to your sauerkraut game with this sweet and sour twist, featuring tangy pineapple chunks. This recipe is perfect for those who love the tanginess of traditional sauerkraut but want to add some excitement to their meals.
Ingredients:
– 1 lb sauerkraut, drained and rinsed
– 1 cup pineapple chunks (fresh or canned)
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine sauerkraut, pineapple, brown sugar, apple cider vinegar, salt, and pepper.
2. Mix well until the sauerkraut is evenly coated with the sweet and sour mixture.
3. Transfer the mixture to an airtight container and refrigerate for at least 24 hours or up to 7 days.
4. After fermentation time has passed, give the sauerkraut a good stir and serve chilled.
Cooking Time: None (fermented in the refrigerator)
Reuben-Inspired Sauerkraut and Rye Bread Casserole
This hearty casserole combines the flavors of sauerkraut, rye bread, and corned beef for a Reuben-inspired twist on traditional comfort food.
Ingredients:
– 1 cup sauerkraut, drained and rinsed
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup butter, softened
– 2 cups cubed rye bread (about 1/2 loaf)
– 1 pound corned beef, thinly sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the corned beef until browned, about 5 minutes.
3. In a separate bowl, combine the sauerkraut, cheddar cheese, and parsley.
4. Grease a 9×13-inch baking dish with butter.
5. Layer the rye bread cubes, sauerkraut mixture, and corned beef in that order, ending with a layer of bread on top.
6. Bake for 30-35 minutes or until the bread is golden brown and the casserole is hot and bubbly.
Cooking Time: 30-35 minutes
Baked Sauerkraut with Smoked Kielbasa
This recipe combines the tangy flavor of sauerkraut with the smoky richness of kielbasa, all wrapped up in a cozy baked package. Perfect for a chilly evening or as a side dish for your next family gathering.
Ingredients:
– 1 cup sauerkraut, drained and rinsed
– 1/2 pound smoked kielbasa, sliced into thick rounds
– 2 tablespoons butter
– 1 onion, thinly sliced
– 1 tablespoon caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine sauerkraut, sliced kielbasa, butter, onion, and caraway seeds.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Bake for 25-30 minutes or until the sauerkraut is tender and caramelized.
Cooking Time: 25-30 minutes
Polish Bigos Hunter’s Stew with Sauerkraut
Bigos, a hearty Polish stew, is a beloved national dish that warms the hearts and bellies of Poles everywhere. This recipe combines classic hunter-style ingredients like sausage and bacon with tangy sauerkraut for a flavorful and filling meal.
Ingredients:
– 1 lb beef, cut into bite-sized pieces
– 1/2 lb Polish sausage (kielbasa), sliced
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups sauerkraut, drained and rinsed
– 1 cup beef broth
– 1 tsp caraway seeds
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
2. Add the sausage, onion, garlic, and beef; cook until browned, about 5 minutes.
3. Add the sauerkraut, beef broth, caraway seeds, salt, and pepper. Stir to combine.
4. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the flavors have melded together.
5. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 40-50 minutes
German Sauerkraut Salad with Mustard Dressing
This classic German salad is a tangy and refreshing side dish, perfect for pairing with your favorite grilled meats or as a light lunch. The sauerkraut adds a nice crunch and a burst of flavor.
Ingredients:
– 1 cup sauerkraut, drained and chopped
– 1/2 cup mayonnaise
– 2 tablespoons whole-grain mustard
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon caraway seeds
– Salt and pepper to taste
– 2 cups shredded red cabbage
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine the sauerkraut, mayonnaise, mustard, vinegar, and caraway seeds. Mix well until the sauerkraut is coated.
2. Add the shredded red cabbage and chopped parsley to the bowl. Toss until the vegetables are evenly distributed.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: 5-10 minutes (prep time) + chilling time
Fermented Sauerkraut with Juniper Berries
This recipe combines the tangy flavor of traditional sauerkraut with the earthy, piney notes of juniper berries. The result is a delicious and nutritious condiment perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 5 lbs cabbage, thinly sliced
– 1 tablespoon sea salt
– 1/4 cup juniper berries, crushed
– 1/2 cup water
Instructions:
1. In a large bowl, massage the cabbage slices with your hands for 5-10 minutes to release the natural juices.
2. Add the sea salt and mix until the cabbage is evenly coated.
3. Pack the cabbage mixture into a jar or crock, pressing down firmly to remove any air pockets.
4. Sprinkle the crushed juniper berries over the top of the cabbage.
5. Pour in the water, making sure that the cabbage is completely submerged.
6. Cover the jar or crock with a cloth or paper towel and let ferment at room temperature (68-72°F) for 3-4 weeks.
Cooking Time: None
Quick Pickled Sauerkraut with Ginger and Garlic
Elevate your meals with a tangy and flavorful condiment that’s easy to make! This recipe for Quick Pickled Sauerkraut with Ginger and Garlic is a great way to add some excitement to your sandwiches, salads, and snacks.
Ingredients:
– 1 lb sauerkraut
– 1/4 cup apple cider vinegar
– 2 tbsp sugar
– 2 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 1/4 tsp salt
Instructions:
1. In a large bowl, combine sauerkraut, apple cider vinegar, sugar, garlic, and ginger.
2. Stir until the mixture is well combined.
3. Pack the mixture into a clean glass jar or container with a tight-fitting lid.
4. Refrigerate for at least 24 hours to allow the flavors to meld.
5. After 24 hours, give the pickled sauerkraut a good stir and store it in the refrigerator for up to 2 weeks.
Cooking Time:
– Preparation time: 10 minutes
– Fermentation time: 24 hours (or longer)
Sauerkraut and Pork Belly Dumplings
This recipe combines the tangy flavor of sauerkraut with the rich, unctuousness of pork belly to create a unique and mouthwatering dumpling dish.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1/2 cup sauerkraut, finely chopped
– 1/4 cup pork belly, diced
– 2 cloves garlic, minced
– Vegetable oil for frying
Instructions:
1. In a mixing bowl, combine flour, cornstarch, salt, and sugar.
2. Gradually add warm water to form a dough.
3. Knead the dough for 5 minutes until smooth.
4. Divide the dough into small portions and flatten each portion into a thin circle.
5. Place a spoonful of sauerkraut and pork belly mixture in the center of each circle, leaving a 1/2-inch border around the filling.
6. Fold the dough over the filling to form a half-moon shape and press edges together to seal.
7. Fry dumplings in hot oil until golden brown, about 3-4 minutes per side.
Cooking Time: 10-12 minutes
Crispy Sauerkraut Fritters with Dipping Sauce
Add a tangy twist to your snack time with these crispy fritters filled with sauerkraut and served with a creamy dipping sauce.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup sauerkraut, finely chopped
– 1 egg, lightly beaten
– Vegetable oil for frying
– Dipping Sauce:
+ 1 cup mayonnaise
+ 2 tablespoons sour cream
+ 1 tablespoon Dijon mustard
+ Salt and pepper to taste
Instructions:
1. In a bowl, whisk together flour, cornstarch, Parmesan cheese, paprika, and cayenne pepper.
2. Add chopped sauerkraut and beaten egg to the dry ingredients. Mix until just combined.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the sauerkraut mixture into the hot oil, about 5-6 fritters at a time.
5. Cook for 3-4 minutes on each side or until golden brown and crispy.
6. Drain fritters on paper towels and serve with Dipping Sauce.
Cooking Time: About 15-20 minutes to fry all the fritters.
Summary
Sauerkraut gets a flavorful makeover in this collection of 20 innovative recipes. From classic German pairings to international twists, these dishes showcase the tangy fermented cabbage in new and exciting ways. Discover how to add caraway seeds, apples, and bacon to traditional sauerkraut, or try it as a filling for pierogi, a topping for casserole, or a base for soups and stews. Whether you’re a fan of spicy kimchi-style fusion or sweet and sour pineapple, there’s something on this list for everyone.
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