Surely you can just eat Sauerkraut out of a jar or simply warmed out without any extras, but how exciting is that? Try this recipe that combines sauerkraut with bacon, onion, garlic and spices and fall in love with a new way of how to eat sauerkraut.
Sauerkraut Recipe
About this Recipe
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There are more ways to eat Sauerkraut than just out of a jar. I stumbled across this simple article describing the benefits of sauerkraut and am now convinced that we all need to eat more of it, especially while in quarantine and trying to stay away from crazy virus! Sauerkraut is high in vitamins and probiotics, helps boost your immune system and digestion, helps reduce stress and may minimize risk for certain cancers, promotes good heart health and stronger bones. What else could you ask from a food? It’s plain and simple a real POWERFOOD and we all should consider sneaking it into our meals more often.
For today’s recipe, I am cooking this wonder cabbage called Sauerkraut with bacon, onion, garlic, apple, spices and broth to create a super flavorful and delicious side dish to go with your favorite brats, roast or one of my favorites: my Oma’s Erbsbrei, a simple German mashed pea and potato recipe.
If you feel crafty right now since you’re stuck at home anyways, and want to try a fun new project, try making your own Sauerkraut. it’s much simpler than what you would expect and all you really need are some larger jars, cabbage and salt.. and some strong hands and arms to knead the kraut (you’re welcome for the free workout!).
Scroll on down for the recipe, now in printable version.
Sauerkraut Essentials
Drink Pairing:
Rosemary Plum Mule
I love Moscow Mules! While right now I only get to enjoy the virgin version since expecting our number two (also delicious – I simply use sparkling water instead of vodka and make my own plum simple syrup to use instead of the plum liqueur), I came up with this delicious, herbal rosemary and plum mule that I know you will all enjoy while stuck at home and cooking some sauerkraut! Bistra Slivovitz is Serbia’s national drink, often enjoyed before or after dinner. I love mixing it in with cocktail recipes. It’s got a nice, clean taste with hints of almonds from the pressed seeds of the plums.
To make, simply shake together the following ingredients with some ice, then pour over ice into a copper mug or glass of your choice:
- 1 oz good vodka (such as Mamont)
- 1 oz Bistra Slivovitz plum liqueur
- 1/2 oz fresh lime juice
- 4 oz ginger beer
- 1 rosemary sprig
To find out where Bistra Slivovitz (also available in quince and apricot) is available in your area, fill out the short product finder form.
more German Sauerkraut Recipes
Next Up:
Bienenstich
Next up is one of my aunt Heidrun’s favorite cakes growing up: Bienenstich. It’s a German cake layered with a creamy pudding filling and topped with crunchy, caramelized almonds. Make sure to subscribe to my blog now, so you’re not missing out when this new Bienenstich post goes live!
How To Make Sauerkraut
Ingredients
- 1 pinch sea salt
- 60 g bacon
- 500 g sauerkraut
- 1 pinch caraway seeds optional (I am not a big fan of caraway, so I left it out, but it definitely aids in digestion!)
- 1 bay leaf
- 1 apple granny smith works great, but I had gala at home, so that's what I used
- 5 juniper berries
- 1 yellow onion medium size
- 1 Tbsp butter
- 1 clove garlic
- 250 ml beef broth you can also use vegetable broth
- 1 pinch freshly ground pepper
Instructions
- Cut up bacon into pieces (it's best to use thick cut bacon or Trader Joe's sells bacon end pieces that are great!). Peel the onion and garlic and finely mince. Core the apple and cut into small chunks.
- Heat a large pot or a deep skillet over medium high heat and allow the butter to melt. Add the bacon, garlic and onion and apple and sauté until the bacon is starting to get crispy.
- Add the broth, caraway seeds (if using), juniper berries and bay leaf and season with salt and pepper.
- Rinse the sauerkraut in a strainer, gently press out some of the juices and add to the pot/skillet.
- Reduce heat to low and simmer for about an hour, stirring occasionally, making sure not to burn your kraut. Serve with brats or one of my favorite ways to eat sauerkraut: with my Oma's pea and potato puree and beef Wieners OR a beef roast and bread dumplings!
Nutrition
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.
This sounds like the way I cook my Weisskohl or Rotkohl. I use it all except the juniper berries. I’m not a fan of caraway either.