How to Cook Sauerkraut: Unlock Flavor and Health Benefits

Have you only ever tasted sauerkraut straight from the jar? If so, you’re in for a delightful surprise! Learning how to cook sauerkraut transforms its tangy nature into a savory and comforting dish. This recipe perfectly balances the classic sourness of sauerkraut with a blend of fragrant spices and the rich depth of beef stock, creating a truly satisfying experience.

Nourishing cooked sauerkraut served in brown bowls, accompanied by a vintage spoon, all resting on a beige tablecloth, highlighting its comforting appeal.

Growing up, cooked sauerkraut was a staple in my Austrian home, prepared regularly by my grandmother and mother. They taught me the simple yet transformative process of cooking sauerkraut, a dish traditionally paired with hearty meals like slow-roasted pork, crispy hash browns, flavorful bratwurst, and tender dumplings.

Over the years, cooked sauerkraut has become more than just a side dish for me. I often enjoy it as a light yet fulfilling main course. Beyond its delicious taste, sauerkraut is incredibly nutritious, making it an excellent addition to a balanced diet. It’s the perfect comfort food that nourishes your body from the inside out.

Looking for other wholesome and flavorful side dishes to complement your meals? You might also enjoy this herb-roasted butternut squash and a refreshing 5-minute Asian cucumber salad. Explore these recipes and share your thoughts in the comments below!

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Aromatic cooked sauerkraut presented in brown bowls with a vintage spoon on a beige tablecloth, emphasizing its appetizing aroma and visual appeal.

Understanding Sauerkraut: More Than Just Cabbage

Sauerkraut is essentially fermented cabbage. The process begins with shredded cabbage seasoned with salt and spices. This mixture is then placed in an airtight container, traditionally a wooden barrel or jar. As it sits, the cabbage releases its juices, creating a brine that facilitates fermentation. Over days or weeks, this fermentation process yields sauerkraut’s signature sour taste and unlocks a wealth of health benefits.

While delicious raw in salads and bowls, cooking sauerkraut elevates its flavor profile and versatility. Kimchi, the Korean variant of sauerkraut, might be familiar to those who enjoy Asian cuisine. I prefer to use organic sauerkraut, typically purchased in jars or bags, for this recipe. Curious about the nutritional advantages of this tasty dish? Keep reading to discover more.

The Health Powerhouse: Why Sauerkraut is Good for You

Cabbage itself is already nutritious, but fermentation transforms it into a nutrient-dense superfood. Sauerkraut is low in calories and rich in fiber, offering a great way to support digestive health. It’s also packed with essential vitamins and minerals, including vitamin C, vitamin K, iron, and copper.

The fermentation process is key to sauerkraut’s health benefits. It fosters the growth of probiotics, beneficial bacteria also found in yogurt. These probiotics are known to enhance digestion and improve your gut’s ability to absorb vitamins and minerals from the cabbage and other foods you eat. Incorporating sauerkraut into your diet is a delicious way to boost your overall well-being.

Fragrant cooked sauerkraut in brown bowls with a vintage spoon on a beige tablecloth, highlighting its inviting aroma and wholesome nature.

Why This Cooked Sauerkraut Recipe is a Must-Try

Flavor Harmony: This recipe achieves a perfect balance of flavors. The sauerkraut’s tanginess is beautifully complemented by the earthy spices and the savory richness of beef stock, resulting in a deeply satisfying taste.
Culinary Versatility: Serve it as a flavorful side dish alongside a variety of main courses, from roasted meats to vegetarian options. It’s also hearty enough to be enjoyed as a main dish itself.
Ultimate Comfort Food: The warm and comforting nature of cooked sauerkraut makes it an ideal dish, especially when the weather turns cooler. It’s a soul-warming meal that’s both nutritious and satisfying.
Effortless Cooking: This recipe is incredibly easy to prepare. Simply drain, season, and cook! I’ll guide you through each step to create flavorful cooked sauerkraut with minimal effort.
Rich in Nutrients: Sauerkraut is renowned for its probiotic content and the numerous health advantages associated with fermented foods. This dish is a delicious way to incorporate these benefits into your diet.

Key Ingredients for Exceptional Cooked Sauerkraut

Ingredients for cooked sauerkraut, including sauerkraut, onion, garlic, and spices, arranged on a rustic light brown background, showcasing the fresh and natural components.

Sauerkraut: For the best flavor, choose packaged jarred or bagged sauerkraut. These tend to taste fresher compared to canned versions. If you enjoy fermentation projects, you can also make your own sauerkraut at home.
Onion: Yellow onion is used in this recipe, but white or brown onions work equally well.
Garlic: Fresh garlic is highly recommended for its more intense and robust flavor compared to garlic powder.
Caraway Seeds: If you don’t have caraway seeds, fennel seeds or dill seeds can be used as substitutes, each offering a slightly different but delicious flavor profile.
Juniper Berries: Juniper berries add a subtle earthy note to the dish. If unavailable, they can be omitted without significantly altering the recipe’s overall flavor.
Curry Powder: Adjust the amount of curry powder to your preference. Use less for a milder flavor or more for a bolder curry taste.
Beef Stock: For a vegetarian or vegan option, substitute beef stock with vegetable stock or broth. Chicken or mushroom broth can also be used for different flavor variations.
Salt and Pepper: Be cautious with adding salt, as sauerkraut is naturally salty. Taste the dish before adding more salt and adjust seasoning as needed.

Essential Tips & Flavor Enhancements

Rinsing and Squeezing: Whether using jarred or bagged sauerkraut, rinse it under cold water and squeeze out excess liquid. This step reduces both saltiness and tartness, allowing the other flavors to shine.
Spice It Up Secret: Beyond traditional spices like caraway seeds, juniper berries, and bay leaves, this recipe includes a unique ingredient: a pinch of yellow curry powder. This secret tip from my mother enhances the sauerkraut’s color and adds an extra layer of flavor complexity.
Gentle Simmering: After adding the beef stock, reduce the heat to a gentle simmer. This allows the flavors to meld beautifully without overcooking the sauerkraut, ensuring the perfect texture.
Vegan Adaptation: Easily make this recipe vegan by simply using vegetable stock or broth in place of beef stock. The rest of the ingredients are naturally plant-based.

Step-by-Step Guide: How to Cook Sauerkraut Perfectly

Sauerkraut being drained in a colander against a beige background, illustrating the first step of preparation.

Step 1: Drain the sauerkraut thoroughly and squeeze out as much liquid as possible. Peel and finely mince the onion and garlic cloves.

Onion and garlic sautéing in a pot, creating an aromatic base for the sauerkraut dish.

Step 2: Heat vegetable oil in a pot over medium heat. Add the minced onion and sauté for about a minute, until it turns golden. Then, add the minced garlic and sauté for another few seconds, stirring frequently to prevent burning.

Sauerkraut and spices roasting in a pot, infusing flavors and creating depth in the dish.

Step 3: Add the drained sauerkraut, juniper berries, caraway seeds, bay leaves, yellow curry powder, salt, and pepper to the pot. Roast for about a minute, stirring frequently to combine the spices and sauerkraut evenly.

Sauerkraut, spices, and beef stock simmering in a pot, allowing flavors to meld together and the sauerkraut to soften.

Step 4: Pour in the beef or vegetable stock, ensuring the sauerkraut is mostly submerged. Cover the pot with a lid and cook on low heat for approximately 45 minutes, or until the sauerkraut is tender. After 30 minutes, if you prefer a thicker consistency, you can stir in one tablespoon of cornstarch to thicken the sauce.

Step 5: Serve your delicious cooked sauerkraut warm. It pairs wonderfully with roasted meats, sausages, starchy vegetables, or can be enjoyed on its own as a nutritious and satisfying snack or light meal.

Expert Tip: Elevate Flavor with Deglazing

For an even richer flavor, try this expert tip: after sautéing the onions, garlic, and spices, deglaze the pan before adding the sauerkraut. Pour a splash of flavorful liquid like white wine, dry sherry, or apple cider vinegar into the hot pot. As the liquid sizzles, it will lift the flavorful browned bits from the bottom of the pot, intensifying the overall taste of your sauerkraut with these concentrated flavors.

Serving Suggestions: What to Eat with Cooked Sauerkraut

Sausages: A classic pairing! Serve cooked sauerkraut with various sausages like bratwurst, kielbasa, or Italian sausage. Their savory, slightly smoky flavors provide a delightful contrast to the sauerkraut’s tanginess.
Roast Pork: Dishes such as pork loin or pork roast are excellent partners for sauerkraut. The richness of roast pork beautifully complements the acidity of the sauerkraut, creating a balanced and satisfying meal.
Chicken: Roast or grilled chicken is a lighter protein option that pairs wonderfully with cooked sauerkraut. It’s a versatile and healthy combination.
Potatoes: Boiled or mashed potatoes are traditional sides to serve with sauerkraut. In Austria, we especially love pairing it with crispy hash browns for a comforting mix of textures and flavors.
Mustard: Offer a selection of mustards, such as Dijon, whole-grain, or spicy brown mustard, as condiments to enhance the flavors of your sauerkraut dish and allow for personalized taste preferences.
Apples: Sliced or sautéed apples can add a touch of sweetness and freshness, balancing the sauerkraut’s tanginess with a contrasting flavor and texture.

Recipe FAQs: Your Sauerkraut Questions Answered

What’s the difference between canned and jarred sauerkraut?

The main difference lies in the packaging and processing methods. Canned sauerkraut is sealed in metal cans and then heat-sterilized. This high-heat canning process can affect the sauerkraut’s texture and flavor, often resulting in a softer texture and less pronounced flavor.

Jarred sauerkraut, on the other hand, is typically packed in brine or its own fermentation juices. The glass jars allow for a gentler processing method, which helps the sauerkraut retain more of its crispness and original flavor. Jarred sauerkraut is generally preferred for a fresher taste and better texture.

How long does cooked sauerkraut last?

Leftover cooked sauerkraut can be stored in an airtight container in the refrigerator for up to one week. Ensure it cools down completely before refrigerating for optimal food safety and quality.

Can you freeze sauerkraut?

Yes, cooked sauerkraut freezes well. Transfer it to an airtight, freezer-safe container and store it in the freezer for 8 to 12 months. When ready to use, thaw it in the refrigerator overnight or gently reheat it from frozen on the stovetop. Freezing is a great way to preserve leftovers for longer enjoyment.

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How To Cook Sauerkraut (From A Jar)

By Yvonne

If you’ve only eaten sauerkraut raw, prepare to be amazed! This recipe for how to cook sauerkraut from a jar will show you how to create a savory dish that perfectly balances tangy sauerkraut with aromatic spices and rich beef stock.

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Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Course: Side Dish
Cuisine: Austrian, European
Servings: 4
Calories: 59 kcal

Ingredients

500 g sauerkraut (1 lb)
1 medium yellow onion
2 garlic cloves
1 ½ tablespoon vegetable oil
1 teaspoon caraway seeds
½ teaspoon dried juniper berries
2 bay leaves
¼ teaspoon yellow curry powder
500 ml beef stock (17 oz) or vegetable stock (if vegan)
1 tablespoon cornstarch (optional)
Salt and pepper to taste

Instructions

Drain the sauerkraut and press out as much liquid as possible. Peel and finely mince the onion and garlic.
Heat the vegetable oil on medium heat in a pot and roast the onions for about a minute, until golden. Add the garlic and roast for a couple of seconds, stirring frequently.
Add the sauerkraut, juniper berries, caraway seeds, bay leaves, yellow curry powder, salt, and pepper. Roast for about a minute, stirring frequently.
Pour in the beef or vegetable stock, cover with a fitting lid, and cook on low heat for about 45 minutes until soft. After 30 minutes, sift in one tablespoon of cornstarch to thicken if needed.
Serve with roasted meat and sausages, starchy vegetables, or eat on its own for a nourishing snack.

Recipe Notes

Rinse and squeeze: Rinsing and squeezing sauerkraut reduces saltiness and tartness.
Gentle simmer: Simmering gently melds flavors without overcooking.
Make it vegan: Use vegetable stock for a vegan version.

Nutrition

Nutritional values are estimates only.

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