Flavourful and so comforting! This cooked sauerkraut gives fermented cabbage the best flavour. It is a healthy side or main dish and contains a surprising ingredient, making it extra flavourful.
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I’m all for comforting dishes that deliver a bunch of health benefits. And this cooked sauerkraut recipe is right up my alley. My grandma and my mum served it regularly when I grew up. In my native Austria, Sauerkraut is traditionally served with hearty dishes like slow-roasted pork, hash browns, bratwurst and dumplings. The side dish with its distinctive taste is also a mainstay in German cuisine, especially in southern Germany and Eastern European countries.
Over the years, I also started making cooked sauerkraut and often just ate it as a main dish because it’s that good. Bonus: Sauerkraut is ultra-nourishing and the perfect comforting dish for a balanced meal plan.
Fancy a nourishing and delicious side dish? Try this herb-roasted butternut squash and 5-minute Asian cucumber salad. They bring all the flavour and nourish your body while eating. Check them out and let me know what you think in the comments.
What is sauerkraut?
Sauerkraut is the fermented product of cabbage. First, the cabbage is thinly sliced or shredded and seasoned with salt and other spices. Then the mixture is put in a sealable container, usually a wooden barrel or jar. When stored, the cabbage releases some liquid during the fermentation process. This brine turns it sour and makes it develop health benefits after sitting for days or even weeks of fermenting.
You can eat sauerkraut raw and use it for salads and nourishing bowls. The Korean version of Sauerkraut is Kimchi, which you most likely have tried if you like Asian cuisine. I mostly buy organic sauerkraut in stores or at the market and then cook it using this recipe. Want to know more about the nourishing benefits of this delicious dish. Scroll down for more info.
Why is sauerkraut healthy?
Although the raw produce, aka cabbage, already comes with nourishing benefits. Turned into sauerkraut, it becomes a true powerhouse when talking about gut health. The fermented vegetable is low in calories and a great source of fibre. It contains vitamins C and K, iron and copper, among others.
The fermentation process has another effect by creating an environment where probiotics are grown. The same probiotics are found in yoghurt. Probiotics support digestion and help your gut take in the vitamins and minerals of the vegetable better.
Why you'll love this recipe
- nourishing and flavourful
- versatile side dish
- easy to make
- just a few ingredients needed
Ingredients
- Sauerkraut
- Yellow onion
- Garlic
- Vegetable oil
- Caraway seeds
- Juniper berries
- Bay leaves
- Yellow curry powder
- Beef stock or vegetable stock (if vegan)
- Cornstarch (optional)
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 garlic and roast for a couple of seconds, stirring frequently.
Now add the sauerkraut, juniper berries, caraway seeds, bay leaves, yellow curry powder, salt, and pepper and roast for a couple of seconds.
Pour in 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 lean protein, starchy vegetables or eat on its own for a nourishing snack.
What to eat with cooked sauerkraut
Sauerkraut is a staple side dish in Austria and is often eaten with hearty mains like slow-roasted pork, meat dumplings and hash browns. It is also delicious eaten with cooked potatoes, in comforting bowls or solo as an extra-nourishing snack.
Tips & substitutions
- Spice it up - Next to the usual spices, like caraway seeds, juniper berries and bay leaves, this recipe also contains an unusual ingredient. A pinch of yellow curry powder enhances the colour of the sauerkraut and adds to the flavour. A secret tip from my mum I always follow.
- Add more oomph - Add a handful of diced bacon when roasting the onions to make the sauerkraut even heartier.
- Make it vegan - Use vegetable instead of beef stock to make this sauerkraut recipe entirely plant-based.
- Meal-prep friendly - Store in an airtight container in the fridge for up to 5 days. Cooked sauerkraut is also freezer friendly and can be stored for up to a year.
Recipe FAQs
If you have any leftovers, store them in an airtight container and keep them in the fridge. This way, the sauerkraut will last for up to one week.
You can also put the cooked sauerkraut in the freezer if you prepare a bigger batch. Transfer it into an airtight container and store it in the freezer for 8 to 12 months.
Best Sauerkraut
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 garlic and roast for a couple of seconds, stirring frequently.
- Now add the sauerkraut, juniper berries, caraway seeds, bay leaves, yellow curry powder, salt, and pepper and roast for a couple of seconds.
- Pour in 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 lean protein, starchy vegetables or eat on its own for a nourishing snack.
Notes
- Spice it up - Next to the usual spices, like caraway seeds, juniper berries and bay leaves, this recipe also contains an unusual ingredient. A pinch of yellow curry powder enhances the colour of the sauerkraut and adds to the flavour.
- Add more oomph - Add a handful of diced bacon when roasting the onions to make the sauerkraut even heartier.
- Make it vegan - Use vegetable instead of beef stock to make this sauerkraut recipe entirely plant-based.
- Meal-prep friendly - Store in an airtight container in the fridge for up to 5 days. Cooked sauerkraut is also freezer friendly and can be stored for up to a year.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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