10+ Sauerkraut Recipes to Elevate Your Dishes

Sauerkraut is a popular fermented dish made from cabbage. It adds a unique flavor to many meals. Incorporating sauerkraut into your cooking can elevate your dishes while also providing health benefits.

Whether you are looking for traditional recipes or creative twists, you will find a variety of ways to enjoy this tangy delight.

Making sauerkraut at home can be simple and rewarding. You can experiment with different ingredients and spices to create a version that suits your taste. Discovering the right recipes will help you appreciate this versatile food even more.

1) Classic Homemade Sauerkraut

Making classic homemade sauerkraut is simple and fun. You only need a few ingredients and some patience. This tangy dish serves well as a side or topping.

Start with a fresh head of cabbage. You’ll want to chop it finely and weigh it. This helps you know how much salt to use.

For every pound of cabbage, you need about 1 to 2 tablespoons of salt. Mix the salt with the cabbage in a large bowl until it starts to release liquid.

Pack the mixture tightly into a clean jar or crock. Make sure the cabbage is submerged in its juice. Cover it loosely and let it ferment for about 1 to 4 weeks at room temperature. Taste it along the way to find your favorite flavor!

Ingredients

• 1 head of fresh cabbage
• 1 to 2 tablespoons of salt

Cooking Instructions

1. Chop the cabbage finely and weigh it.
2. Mix the salt with the chopped cabbage in a large bowl.
3. Pack the mixture tightly into a jar or crock.
4. Ensure the cabbage is submerged in its juice.
5. Cover loosely and let it ferment for 1 to 4 weeks.

2) Bavarian Style Sauerkraut with Bacon

Bavarian style sauerkraut with bacon is a delightful dish that combines sweet and savory flavors. The richness of bacon adds a unique taste to the tangy sauerkraut. This dish is great as a side for meats or even on its own.

To make this dish, you’ll need a few simple ingredients. You can enjoy it as part of a holiday feast or any family dinner.

Ingredients

• 1 jar sauerkraut (about 28 oz drained)
• 1 whole onion, sliced
• 1 apple, peeled and chopped
• 4 slices of bacon, chopped
• 1 tablespoon brown sugar
• 1 teaspoon caraway seeds

Cooking Instructions

1. In a large skillet, cook the bacon over medium heat until crispy.
2. Remove the bacon and set aside, leaving grease in the pan.
3. Add onion to the skillet and cook until soft.
4. Stir in the sauerkraut, apple, brown sugar, and caraway seeds.
5. Cook for 15-20 minutes at 350°F (175°C), stirring occasionally.
6. Top with crispy bacon before serving.

3) Spicy Kimchi Sauerkraut

If you want to add a kick to your sauerkraut, try making spicy kimchi sauerkraut. This recipe combines the tangy taste of fermented cabbage with spicy flavors, making it a delicious twist.

To start, you will need napa cabbage, a variety of spices, and some carrots for crunch. The spice blend usually includes ingredients like garlic, ginger, and chili flakes. This gives your sauerkraut a delightful heat.

Fermenting the mixture may take a few days. Check it regularly to find the level of spice and tang you enjoy.

Ingredients

• 1 head napa cabbage
• 1 tablespoon sea salt
• 1 cup grated carrots
• 2 tablespoons kimchi spice blend
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated

Cooking Instructions

1. Chop the napa cabbage and place it in a bowl.
2. Sprinkle salt over the cabbage and massage it until it softens.
3. Add grated carrots, garlic, ginger, and kimchi spice blend.
4. Mix well and pack it into a clean jar.
5. Cover loosely and let it ferment at room temperature for 3-7 days.
6. Taste it daily until it reaches your desired flavor. Store in the fridge once fermented.

4) Cider Braised Pork with Sauerkraut

Cider braised pork with sauerkraut is a delicious dish that combines tender pork with the tangy flavor of sauerkraut. The sweetness of the cider balances perfectly with the savory meat. This dish is great for cozy meals.

To make this recipe, you will need a few key ingredients. Start with a pork loin roast. It’s ideal for braising, as it becomes juicy and flavorful. You will also use hard cider, sauerkraut, and some spices for extra flavor.

Ingredients

• 3 lbs pork loin roast
• 1 cup hard cider (pear or apple)
• 1 cup sauerkraut with brine
• Salt and black pepper to taste
• 2 tablespoons butter

Cooking Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large pot, melt the butter over medium heat.
3. Season the pork with salt and pepper, then sear it in the pot until browned.
4. Add the cider and sauerkraut, bringing it to a simmer.
5. Cover the pot and transfer it to the oven.
6. Cook for about 2 to 3 hours, until the pork is tender.

5) Reuben Casserole with Sauerkraut

Reuben casserole is a delicious twist on the classic sandwich. It combines savory layers of ingredients, including corned beef and sauerkraut. This dish is perfect for those who love bold flavors.

To make this casserole, start with layers of corned beef and drained sauerkraut. You can add Swiss cheese for a creamy texture. Rye bread crumbs give it a nice crunch.

Don’t forget the Thousand Island dressing to tie it all together. Bake at 350°F (175°C) until bubbly and golden.

Ingredients

• 1 pound sliced deli corned beef, coarsely chopped
• 16 ounces sauerkraut, drained and rinsed
• 1 cup Thousand Island salad dressing
• 1 ½ cups shredded Swiss cheese
• 1 cup rye bread crumbs

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a baking dish, layer the corned beef and sauerkraut.
3. Drizzle with Thousand Island dressing.
4. Sprinkle shredded Swiss cheese on top.
5. Finish with rye bread crumbs.
6. Bake for 30-40 minutes until golden and bubbly.

6) Sauerkraut and Sausage Soup

Sausage and sauerkraut soup is a tasty, hearty dish. It combines savory sausage with tangy sauerkraut for a comforting meal. You’ll enjoy the mix of flavors in each bowl.

Start by browning your favorite sausage in a pot. Next, add chopped onions, carrots, and potatoes. These veggies add texture and flavor to the soup. Then, stir in the sauerkraut and some broth to bring it all together.

Let it simmer until the veggies are tender, and the sausage is fully cooked. You can adjust the seasoning with spices like pepper and dill for an extra kick.

Ingredients

• 1 pound sausage (kielbasa or any preferred type)
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 2 cups sauerkraut
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• Optional: dill for seasoning

Cooking Instructions

1. Brown the sausage in a large pot over medium heat.
2. Add the chopped onion, carrots, and potatoes.
3. Stir in the sauerkraut and pour in the broth.
4. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
5. Season with salt, pepper, and dill before serving.

7) Smoky Bacon Sauerkraut Rolls

Smoky Bacon Sauerkraut Rolls are a delicious twist on traditional cabbage rolls. You’ll enjoy a savory filling wrapped in tender cabbage leaves. The combination of bacon and sauerkraut adds a wonderful flavor.

Start by preparing your filling. Mix cooked rice, ground pork, and chopped bacon with sauerkraut. This gives each bite a rich, comforting taste.

Next, wrap the filling in cabbage leaves. Lay the rolls in a baking dish and cover with more sauerkraut and some bacon on top. Bake them until hot and bubbly.

These rolls make a perfect meal or tasty snack!

Ingredients

• 8 large cabbage leaves
• 1 cup cooked rice
• 1 pound ground pork
• 4 slices bacon, chopped
• 2 cups sauerkraut
• 1 onion, diced
• 1 cup tomato sauce

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. Boil cabbage leaves until soft.
3. In a bowl, mix rice, pork, bacon, and sauerkraut.
4. Place filling into cabbage leaves and roll tightly.
5. Arrange rolls in a baking dish.
6. Top with remaining sauerkraut and bacon.
7. Pour tomato sauce over rolls.
8. Bake for 30-40 minutes until heated through.

8) Caraway Spiced Sauerkraut

Caraway spiced sauerkraut offers a unique twist on the traditional recipe. The caraway seeds add a warm, earthy flavor that complements the tanginess of the fermented cabbage.

To make this dish, start with fresh cabbage and the right amount of sea salt. You will also need some caraway seeds for that distinctive taste.

As you prepare, remember to slice the cabbage thinly. Massage the salt into the cabbage until it releases its juices. Then, mix in the caraway seeds before letting it ferment.

Ingredients

• 1 medium green cabbage
• 1.5 tablespoons sea salt
• 1 tablespoon caraway seeds

Cooking Instructions

1. Thinly slice the cabbage.
2. Add the sea salt and massage the cabbage for about 5-10 minutes.
3. Mix in the caraway seeds.
4. Pack the mixture into a clean jar.
5. Seal and let it ferment at room temperature for 1 to 4 weeks.

9) Sweet and Sour Sauerkraut

Sweet and sour sauerkraut is a flavorful twist on traditional recipes. It combines the tanginess of sauerkraut with a touch of sweetness. This dish is perfect as a side or on top of meats.

You start by sautéing onions and garlic until they are soft. Then, add the sauerkraut along with some brown sugar and a splash of vinegar.

The combination creates a delicious balance of flavors. Cook it on low heat for about 30 minutes to let the flavors meld together. Serve warm for the best taste.

Ingredients

• 1 large onion, halved and thinly sliced
• 2 garlic cloves, finely chopped
• 1 can (27 ounces) sauerkraut, rinsed and drained
• 3 tablespoons brown sugar
• 1/4 cup apple cider vinegar

Cooking Instructions

1. Sauté the onions and garlic in a pan over medium heat until soft.
2. Add the sauerkraut, brown sugar, and apple cider vinegar.
3. Mix well and cook on low heat for 30 minutes.
4. Serve warm.

10) Garlicky Fermented Sauerkraut

Garlicky fermented sauerkraut is a tasty way to enjoy this healthy dish. The addition of garlic gives it a strong flavor that many love. It’s easy to make at home with just a few ingredients.

Start by chopping fresh cabbage and packing it tightly into a clean jar. Add whole cloves of garlic for that bold taste. You can also sprinkle in some salt to help with fermentation.

Let the mixture sit at room temperature for a week or two. You will notice it bubbling as it ferments. Once it tastes right for you, move it to the fridge to slow down the fermentation.

Ingredients

• 1 medium green cabbage
• 5-6 cloves of garlic
• 1 tablespoon sea salt

Cooking Instructions

1. Chop the cabbage finely.
2. Place in a jar and add garlic cloves.
3. Sprinkle the salt over the cabbage.
4. Pack tightly and cover.
5. Let the mixture ferment at room temperature for 1-2 weeks.
6. Transfer it to the fridge when ready.