Get ready to indulge in a delicious and satisfying culinary experience! Sauerkraut, that tangy and flavorful fermented cabbage condiment, is the perfect addition to many hearty meat-based dishes. In this article, we’ll explore 18 mouth-watering sauerkraut recipes that combine the best of both worlds – rich meats and savory sauerkraut. From comforting stews and casseroles to innovative twists on classic dishes, these recipes are sure to become new favorites in your kitchen.
Whether you’re a fan of traditional German cuisine or looking for new ways to incorporate sauerkraut into your meal routine, this collection of recipes has something for everyone. With options ranging from slow cooker stews to skillet meals and even baked goods, there’s no excuse not to get creative with sauerkraut in the kitchen.
In the following pages, we’ll take you on a culinary journey through some of the most delicious and satisfying sauerkraut recipes out there. So go ahead, dive in, and discover new ways to savor this tangy and tasty ingredient!
Slow Cooker Sauerkraut and Sausage Stew
This hearty stew is a perfect blend of tangy sauerkraut, savory sausage, and tender vegetables. With minimal effort, you’ll have a delicious and comforting meal ready to serve.
Ingredients:
– 1 pound smoked sausage (such as knockwurst or bratwurst), sliced
– 2 cups sauerkraut, drained and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 large red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Add sausage, sauerkraut, onion, garlic, carrots, and bell pepper to the slow cooker.
2. Pour in diced tomatoes and chicken broth. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pork and Sauerkraut Casserole
Pork and Sauerkraut Casserole Recipe
This hearty casserole combines the savory flavors of pork, sauerkraut, and spices for a comforting meal that’s perfect for a chilly evening.
Ingredients:
– 1 lb ground pork
– 1 can (14.5 oz) sauerkraut, drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp caraway seeds
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup breadcrumbs
– 1/4 cup butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, minced garlic, caraway seeds, salt, and pepper to the skillet and cook until the onion is translucent.
4. Stir in the sauerkraut and cook for 2-3 minutes or until heated through.
5. In a separate bowl, mix the breadcrumbs and melted butter.
6. Grease a 9×13 inch baking dish with cooking spray. Add the pork mixture and top with the breadcrumb mixture.
7. Bake for 25-30 minutes or until the casserole is hot and the crumbs are golden brown.
Cooking Time: 25-30 minutes
German-Style Sauerkraut with Bratwurst
This classic German combination of tangy sauerkraut and savory bratwurst is a staple for any Oktoberfest celebration. This recipe brings the authentic flavors of Germany to your table with minimal effort.
Ingredients:
– 1 pound fresh white cabbage, thinly sliced
– 2 tablespoons caraway seeds
– 1 tablespoon salt
– 1/4 cup water
– 1/4 cup brown sugar
– 4 Bratwurst sausages (any variety)
– 2 tablespoons butter
Instructions:
1. In a large bowl, combine cabbage, caraway seeds, and salt. Massage the mixture with your hands for 5 minutes to release juices.
2. Add water, brown sugar, and mix well.
3. Pack the cabbage mixture into a clean glass jar or container, pressing down firmly.
4. Cover the top with a cloth or paper towel to keep out dust.
5. Refrigerate at 64°F – 72°F (18°C – 22°C) for 2-3 days, allowing sauerkraut to ferment and sour.
6. Grill Bratwurst according to package instructions. Serve with buttered sauerkraut and enjoy!
Cooking Time: 2-3 days fermentation time; 5-7 minutes grilling Bratwurst
Beef and Sauerkraut Stuffed Peppers
A hearty and flavorful twist on traditional stuffed peppers, this recipe combines savory beef and tangy sauerkraut with bell peppers for a satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1/2 cup cooked sauerkraut, drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking up with spoon as it cooks.
4. Add chopped onion, garlic, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
5. Stir in cooked sauerkraut.
6. Stuff each pepper with the beef mixture and top with shredded cheese (if using).
7. Cover baking dish with aluminum foil and bake for 30 minutes.
8. Remove foil and continue baking for an additional 15-20 minutes, until peppers are tender.
Cooking Time: 45-50 minutes
Kielbasa and Sauerkraut Skillet
This hearty skillet dish combines the savory flavors of Polish kielbasa sausage with tangy sauerkraut, perfect for a quick and satisfying meal.
Ingredients:
– 1 lb kielbasa sausage, sliced
– 1 cup sauerkraut, drained
– 2 tablespoons butter
– 1 onion, chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the butter in a large cast-iron skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced kielbasa sausage and cook until browned, about 5 minutes.
4. Add the sauerkraut, salt, and pepper to the skillet. Stir to combine.
5. Reduce heat to medium-low and simmer for 10-12 minutes or until the sauerkraut has reached desired tenderness.
6. Stir in the minced garlic and cook for an additional minute.
Cooking Time: 20-22 minutes
Sauerkraut and Bacon Pierogi
These savory pierogi are filled with a tangy sauerkraut and crispy bacon mixture, perfect for a comforting twist on traditional Polish cuisine. With just a few ingredients and simple preparation, you’ll be enjoying these flavorful bites in no time!
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– Filling:
+ 1 cup sauerkraut, drained and chopped
+ 6 slices of cooked bacon, crumbled
+ 1 tablespoon unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until dough forms.
2. Knead the dough for 5 minutes, then cover and rest for 30 minutes.
3. Divide the dough into small balls, about 1/4 cup each.
4. Roll out each ball into a thin circle, about 3 inches in diameter.
5. Place 1-2 tablespoons of sauerkraut and bacon mixture onto the center of each circle.
6. Fold the dough over the filling to form a half-moon shape, pressing edges together to seal.
7. Cook pierogi in boiling water for 5-7 minutes or until they float to the surface.
Cooking Time: 15-20 minutes
Hungarian Sauerkraut Goulash with Pork
This traditional Hungarian dish combines tender pork, tangy sauerkraut, and rich paprika-infused broth for a comforting and flavorful meal.
Ingredients:
– 1 lb boneless pork shoulder or butt, cut into 2-inch pieces
– 2 cups sauerkraut, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp caraway seeds
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown pork pieces on all sides (about 5 minutes). Remove from pot and set aside.
3. Add chopped onions and cook until softened, about 5 minutes. Add garlic, caraway seeds, and paprika; cook for 1 minute.
4. Add sauerkraut, browned pork, salt, and pepper. Stir to combine.
5. Cover pot and simmer for 30-40 minutes or until pork is tender.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 45-50 minutes
Reuben Casserole with Corned Beef and Sauerkraut
Reuben Casserole with Corned Beef and Sauerkraut Recipe
This classic casserole combines the flavors of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing in a comforting, easy-to-make dish perfect for weeknight dinners or special occasions.
Ingredients:
– 1 (14.5 oz) can corned beef, drained and flaked
– 1 cup sauerkraut, drained
– 1 cup shredded Swiss cheese
– 1/2 cup Thousand Island dressing
– 1 tablespoon butter
– 6 slices rye bread, cut into 1-inch cubes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing; mix well.
3. Grease a 9×13-inch baking dish with butter.
4. Add bread cubes to the prepared dish.
5. Pour the meat mixture over the bread cubes, making sure they’re all coated.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes or until top is golden brown.
Cooking Time: 45-50 minutes
Smoked Sausage and Sauerkraut Soup
Warm up with this hearty soup that combines the rich flavors of smoked sausage and tangy sauerkraut. This comforting dish is perfect for a chilly day or a quick weeknight dinner.
Ingredients:
– 1 lb smoked sausage, sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup sauerkraut, drained and rinsed
– 4 cups chicken broth
– 1/2 cup milk or heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add sliced sausage; cook until browned, about 3-4 minutes.
3. Add sauerkraut, chicken broth, and milk (if using); bring to a simmer.
4. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Servings: 6-8
Polish Bigos (Hunter’s Stew) with Meat and Sauerkraut
A hearty and flavorful stew originating from Poland, Bigos is a comforting dish that warms the soul. This recipe combines tender meat, tangy sauerkraut, and aromatic spices for a truly satisfying meal.
Ingredients:
• 1 lb beef, pork, or lamb, cut into bite-sized pieces
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 cup sauerkraut, drained and rinsed
• 1 cup beef broth
• 1 tbsp caraway seeds
• Salt and pepper to taste
• 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add meat, onions, and garlic; cook until browned, about 5 minutes.
3. Add sauerkraut, beef broth, caraway seeds, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Serve hot with crusty bread or rye noodles.
Cooking Time: 1 hour
Pork Ribs Braised with Sauerkraut
This recipe combines the rich flavor of pork ribs with the tanginess of sauerkraut, resulting in a dish that’s both comforting and flavorful. The slow-cooking process makes the meat tender and falls-off-the-bone, while the sauerkraut adds a burst of acidity.
Ingredients:
– 2 pounds pork ribs
– 1 cup sauerkraut, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon brown sugar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine the ribs, sauerkraut, onion, garlic, chicken broth, brown sugar, salt, and pepper.
3. Cover the pot and transfer it to the preheated oven.
4. Braise for 2-1/2 hours, or until the meat is tender and falls off the bone.
5. Remove from the oven and let it rest for 10 minutes before serving.
Cooking Time: 2-1/2 hours
Beef Rouladen with Sauerkraut Filling
This hearty recipe is a staple of German cuisine, featuring tender beef rolls filled with tangy sauerkraut and served with a rich brown gravy. Perfect for special occasions or cozy weeknight meals.
Ingredients:
– 1 pound beef top round or rump roast
– 1/2 cup sauerkraut, finely chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon caraway seeds
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons butter
– 2 cups beef broth
– 1 tablespoon all-purpose flour
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together sauerkraut, onion, garlic, caraway seeds, salt, and pepper.
3. Slice the beef into thin strips and season with salt and pepper.
4. Spread a tablespoon of butter on each strip, leaving a 1-inch border at one end.
5. Place about 2 tablespoons of sauerkraut mixture onto the beef, leaving a small border around it.
6. Roll up the beef tightly and secure with toothpicks.
7. In a large skillet, cook the rolls in butter until browned on all sides.
8. Transfer to a baking dish and pour in beef broth.
9. Cover with foil and bake for 1 1/2 hours or until the beef is tender.
10. Remove from oven and let cool. Serve with a gravy made by whisking flour into remaining beef broth.
Cooking Time: 1 1/2 hours
Sauerkraut and Ground Beef Stuffed Cabbage Rolls
Transform classic stuffed cabbage rolls into a savory, sauerkraut-infused masterpiece. This recipe combines the flavors of slow-cooked ground beef, tangy sauerkraut, and tender cabbage for a hearty, comforting meal.
Ingredients:
– 1 large head of cabbage
– 1 lb ground beef
– 1/2 cup sauerkraut, drained and chopped
– 1 onion, finely chopped
– 1 tablespoon paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
– 1 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F.
2. Remove the cabbage leaves from the head and blanch in boiling water for 5 minutes. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add sauerkraut, onion, paprika, caraway seeds, salt, and pepper to the skillet. Cook until the mixture is well combined and heated through.
5. To assemble the rolls, lay a cabbage leaf flat on a work surface. Place about 1/4 cup of the ground beef mixture in the center of the leaf. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
6. Brush the tops of the rolls with beaten egg and sprinkle with breadcrumbs. Place on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the cabbage is tender and the filling is hot.
Cooking Time: 25-30 minutes
German Pork Roast with Sauerkraut and Apples
This hearty roast is a classic German dish that combines the tender flavor of pork with the tanginess of sauerkraut and the sweetness of apples. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2-3 lb pork roast (such as shoulder or butt)
– 1 cup sauerkraut, drained
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 apple, peeled and sliced
– 1 tablespoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large bowl, combine sauerkraut, onion, garlic, apple, caraway seeds, salt, and pepper.
3. Place the pork roast in a roasting pan and brush with olive oil.
4. Top the pork with the sauerkraut mixture, spreading it evenly.
5. Roast for 2-1/2 to 3 hours, or until the pork is tender and falls apart easily.
6. Let rest for 10 minutes before slicing and serving.
Cooking Time: 2-1/2 to 3 hours
Choucroute Garnie (Alsatian Sauerkraut with Assorted Meats)
Choucroute Garnie, a traditional Alsatian dish, is a hearty and flavorful sauerkraut-based stew that’s perfect for special occasions or cozy weeknights. This recipe combines the tanginess of sauerkraut with an assortment of meats, creating a delightful and satisfying meal.
Ingredients:
– 1 pound sauerkraut
– 2 pounds assorted meats (such as pork sausage, knockwurst, and ham)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon caraway seeds
– Salt and pepper to taste
Instructions:
1. Heat the sauerkraut in a large pot over medium heat, stirring occasionally.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the assorted meats, chicken broth, caraway seeds, salt, and pepper to the pot.
5. Simmer the mixture for 20-25 minutes or until the flavors have melded together and the meats are tender.
Cooking Time: 45-50 minutes
Sauerkraut and Ham Hock Stew
A hearty, comforting stew that combines the tanginess of sauerkraut with the smokiness of ham hocks. Perfect for a chilly evening or as a side dish for your favorite main course.
Ingredients:
– 1 lb smoked ham hocks
– 2 cups sauerkraut, drained and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup brown sugar
– 1 tsp caraway seeds
– Salt and pepper to taste
– 2 tbsp butter
Instructions:
1. Preheat oven to 350°F.
2. In a large Dutch oven or heavy pot, combine ham hocks, onion, garlic, sauerkraut, chicken broth, brown sugar, caraway seeds, salt, and pepper.
3. Bring mixture to a boil, then cover and transfer to the preheated oven.
4. Braise for 2-1/2 hours or until meat is tender and sauce has thickened.
5. Remove from oven and stir in butter until melted.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 2-1/2 hours
Meatball and Sauerkraut Bake
This recipe combines the flavors of juicy meatballs with tangy sauerkraut, all wrapped up in a rich and creamy sauce. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 1 cup sauerkraut, drained and rinsed
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix ground beef, breadcrumbs, egg, and Parmesan cheese. Form into meatballs.
3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Transfer to a baking dish.
4. Add chopped onion to the same skillet and cook until softened.
5. Spread sauerkraut evenly over the meatballs, followed by marinara sauce and shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Bavarian Sauerkraut with Pork Knuckle
This recipe brings together the tangy flavors of sauerkraut and the tender, crispy texture of pork knuckle for a hearty German-inspired dish. Perfect for special occasions or cozy nights in.
Ingredients:
– 1 lb (450g) pork knuckle (or pork shoulder)
– 1 medium-sized onion, chopped
– 2 cloves garlic, minced
– 1 cup (250ml) sauerkraut, drained and rinsed
– 1 tablespoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together chopped onion, minced garlic, sauerkraut, caraway seeds, salt, pepper, brown sugar, and apple cider vinegar.
3. Place the pork knuckle in a roasting pan and spread the sauerkraut mixture evenly over the meat.
4. Roast for 2-1/2 to 3 hours or until the pork is tender and caramelized.
5. Let rest for 10 minutes before slicing and serving with the remaining sauerkraut.
Cooking Time: 2-3 hours
Summary
Get ready to tantalize your taste buds with these 18 hearty sauerkraut recipes featuring meat delights! From slow cooker stews and casseroles to stuffed peppers and pierogies, there’s something for everyone. Discover classic combinations like German-style bratwurst and sauerkraut, or try more adventurous pairings like Hungarian goulash with pork. Whether you’re in the mood for a comforting casserole or a rich soup, these recipes showcase the versatility of sauerkraut as an ingredient. So go ahead, get creative, and enjoy the bold flavors that sauerkraut has to offer!
