Simple German Cooked Sauerkraut Recipe

Let me show you how to cook German sauerkraut the German way, with a recipe that takes less than 15 min to prepare (excluding cooking time). Such a simple easy dish to go with your grilled bratwurst or homemade Schupfnudeln.

I love this German sauerkraut recipe, as for me it has the perfect balance between sweet and tangy, infused with aromatic spices, and quick to make.

About German Sauerkraut

Sauerkraut is one of the most famous dishes of the German cuisine, although they did not invent it. It was probably the Chinese who first fermented cabbage. It is unsure how Sauerkraut came to Europe but it assumed that Mongolian tribes brought the sour cabbage to our continent in the 13th century.

Germans pickled their cabbages in the Middle Ages to help them through the long winters. Because Sauerkraut is so rich in vitamins, Sailors used to take them on sea voyages with them, to prevent illnesses such as Skorbut. In the 18th century, immigrants to the US from Germany and Switzerland were first introduced to a typical German dish. During the first and second world war, Sauerkraut became again an important food, as import stop caused famines.

How to cook Sauerkraut the German Style

This recipe does now make Sauerkraut from scratch but the traditional way how to canned or sauerkraut from a jar. Jarred sauerkraut is easy to get hold of. I like the sauerkraut from Henstberg. Different brands will have different degrees of sourness, but you can even it out with apple juice to suit your taste.

Easy German Sauerkraut Recipe

Preparation: Drain the sauerkraut, finely chop the onions and cube the bacon. Cooking: Fry the onion until translucent and then add in the bacon. Sprinkle the sugar into the pot to caramelize the mixture. Then add in the other spices, juniper berries (affiliate link), peppercorns, bay leaves, and caraway seeds (optional), before deglazing the pot with the broth. Add in the sauerkraut and cook for about 35 minutes.

Recipe Variations and Substitutions

There are several ways how sauerkraut is cooked in Germany. It is up to personal preference to find your authentic style, but here are some suggestions:

• make it vegetarian or vegan - sauerkraut is naturally vegan. Make this dish vegetarian by replacing the bacon with tofu, seitan or tempeh. You can also get a smoky flavor by adding some mushrooms to your sauerkraut.
• add apples - a lot of recipes add apples to their sauerkraut. Apple evens out the sourness of the cabbage and adds a fruity flavor to the dish. Just chop one up , first, caramelize it with the onion, and cooked the apple with the sauerkraut.

How to serve Sauerkraut

In Germany, Sauerkraut is often served with hearty dishes. Combining this authentic sauerkraut recipe with several dishes is pretty easy. This vitamin-rich side dish is pretty versatile.

Classic German Meat Dishes such as Kassler (ham) or Eisbein, German meatloaf, Frikadellen (meat balls) or Leberkäse or Schwenkbraten (Pork Steak) go well with Sauerkraut. Bratwurst with Sauerkraut are a classic - whether grilled Brats or cooked in the pan.

Apart from meat dishes, it is often paired with either mashed potatoes, bratkartoffeln (fried potatoes), or Schupfnudeln (German Potato noodles). German Potato Dumplings or Bread Dumplings also super delicious.

Storage and Prepare Ahead

Sauerkraut is a great dish to prepare in advance. I believe it tastes even better the next day. In the famous book of "Max and Moritz" the writer Wilhelm Busch (1832-1908) wrote in a poem about Sauerkraut "wofür sie besonders schwärmt, wenn er wieder aufgewärmt". (translated: which she particularly raves about when it (sauerkraut) is reheated"

You can add some water or broth if it has become too liquid.

You can keep the cooked sauerkraut in the fridge for up to five days. A better idea is to freeze it in portions, then it keeps up to six months.