12 Sauerkraut Recipes That Go Beyond the Hot Dog

Sauerkraut deserves way more love than just sitting on top of a hot dog. It’s tangy, versatile, and surprisingly easy to work into all kinds of dishes. Whether you’re in the mood for hearty casseroles, comforting soups, or something a little unexpected like sauerkraut pancakes or pierogi, there’s a recipe here that’ll make you rethink this humble fermented cabbage. These ideas take sauerkraut far beyond its usual role, giving you creative ways to enjoy its bold flavor and health benefits.

Bavarian Sauerkraut

This Bavarian-style sauerkraut is a flavorful side dish that pairs well with various meats. To prepare, sauté 1 cup of finely chopped onion in 1 tablespoon of bacon drippings until translucent. Add 2 cups of undrained sauerkraut, ½ cup of chicken stock, ½ cup of cooking sherry, 1 tablespoon of brown sugar, and 1 teaspoon of caraway seeds. Simmer the mixture over low heat for 30 to 40 minutes, stirring occasionally, until most of the liquid has evaporated. This dish offers a balance of tangy and sweet flavors, making it a delightful accompaniment to pork or sausage.

Sauerkraut and Weenies

A simple yet satisfying dish combining sauerkraut and sausages. Slice 2 to 4 weenies or Polish sausages into bite-sized pieces and sauté in a skillet over medium heat until browned. Add 2 cups of sauerkraut and continue cooking, stirring often, until the sauerkraut is heated through and slightly browned. Season with salt and pepper to taste. Serve hot as a main course or a hearty side dish.

Plant-Based Brats with Sauerkraut

A vegan-friendly take on the classic bratwurst and sauerkraut pairing. Grill or pan-fry plant-based bratwurst sausages according to package instructions. Warm 2 cups of sauerkraut in a saucepan over medium heat until heated through. Serve the sausages in buns topped with the sauerkraut and your choice of mustard. This plant-based meal offers all the traditional flavors without the meat.

Bigos (Hunter’s Stew)

A traditional Polish stew combining meats and sauerkraut. In a large pot, brown 1 pound of mixed meats (such as pork, beef, and kielbasa) in 2 tablespoons of oil. Add 4 cups of sauerkraut, 2 cups of chopped fresh cabbage, 1 cup of diced onions, and 1 cup of sliced mushrooms. Pour in 1 cup of red wine and 2 cups of beef broth, then season with bay leaves, peppercorns, and juniper berries. Simmer on low heat for 2 to 3 hours, allowing the flavors to meld into a hearty and comforting stew.

Kapusta (Braised Sauerkraut)

A savory Polish dish of braised sauerkraut and cabbage. In a large pot, sauté 1 cup of chopped onions and 2 cloves of minced garlic in 2 tablespoons of bacon fat until translucent. Add 4 cups of sauerkraut, 2 cups of chopped fresh cabbage, and 1 cup of diced smoked sausage. Stir in 1 teaspoon of caraway seeds and 1 tablespoon of brown sugar. Cover and simmer for 1 to 2 hours, stirring occasionally, until the cabbage is tender and the flavors have melded.

Choucroute Garnie

An Alsatian dish featuring sauerkraut garnished with assorted meats. In a large pot, place 4 cups of sauerkraut and add 1 cup of sliced onions, 2 cloves of minced garlic, and 1 cup of dry white wine. Top with a variety of meats such as 1 pound of bratwurst, 1 pound of smoked pork chops, and 1 pound of frankfurters. Add 1 teaspoon of juniper berries and 2 bay leaves. Cover and simmer for 1.5 to 2 hours until the meats are cooked through and the flavors have melded, then serve with boiled potatoes.

Sauerkraut Soup (Kapusniak)

A hearty Eastern European soup made with sauerkraut. In a large pot, sauté 1 cup of chopped onions and 2 cloves of minced garlic in 2 tablespoons of oil until translucent. Add 4 cups of sauerkraut, 2 diced carrots, 2 diced potatoes, and 1 cup of diced smoked sausage. Pour in 6 cups of chicken broth and season with bay leaves, pepper, and caraway seeds. Simmer for 45 minutes until the vegetables are tender, resulting in a tangy and warming soup.

Sauerkraut Pierogi

These classic Polish dumplings are filled with a sauerkraut-based mixture. Combine 2 cups of finely chopped sauerkraut with 1 cup of sautéed onions and ½ teaspoon of black pepper. Use a basic pierogi dough made with 2 cups of flour, 1 egg, ½ cup of water, and a pinch of salt. Roll out the dough, cut into circles, and fill each with a teaspoon of the sauerkraut mixture before sealing the edges. Boil the pierogi until they float, then fry in butter for a crispy finish—perfect for a comforting meal.

Sauerkraut Pancakes

These savory pancakes make for an unexpected treat. Mix 1 cup of drained sauerkraut, 1 cup of flour, 2 beaten eggs, and ¾ cup of milk into a batter. Add ¼ teaspoon of salt and a pinch of black pepper to enhance the flavor. Fry spoonfuls of the batter in a hot, greased skillet until golden brown on both sides. These crispy, tangy pancakes pair beautifully with sour cream or a dollop of mustard.

Sauerkraut and Potato Casserole

This hearty casserole layers potatoes and sauerkraut for a comforting dish. Thinly slice 4 medium potatoes and layer them in a greased baking dish with 2 cups of sauerkraut. Sprinkle each layer with 1 cup of shredded Swiss cheese, ½ teaspoon of caraway seeds, and a pinch of salt. Pour 1 cup of heavy cream over the top, cover with foil, and bake at 375°F for 40 minutes. Remove the foil and bake for an additional 10 minutes for a golden, bubbling finish.

Sauerkraut Quiche

This quiche brings a tangy twist to a breakfast classic, now with added hearty toppings. Line a pie dish with a pre-made pastry crust and spread 1 cup of drained sauerkraut across the bottom. Whisk together 4 eggs, 1 cup of heavy cream, ½ cup of grated Gruyère, and ½ teaspoon of black pepper, then stir in ½ cup of cooked, crumbled sausage. Pour the mixture over the sauerkraut, then sprinkle ¼ cup of diced carrots and ¼ cup of peas evenly across the top. Bake at 375°F for 30–35 minutes or until set. The quiche’s rich custard, tangy sauerkraut, and colorful toppings make it a flavorful and visually appealing dish.

Sauerkraut and Apple Strudel

This sweet and savory strudel combines apples and sauerkraut in a flaky pastry. Sauté 2 cups of sauerkraut with 1 cup of thinly sliced apples, 2 tablespoons of brown sugar, and a pinch of cinnamon until softened. Roll out the puff pastry, place the filling in the center, and fold the edges over. Brush with an egg wash and bake at 400°F for 20–25 minutes until golden brown. The combination of tangy and sweet makes this dish irresistibly unique.

This article originally appeared on RetailShout.

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