Go Back Email Link
+ servings
aromatic cooked sauerkraut in brown bowls with vintage spoon on beige tablecloth.
Print Recipe
5 from 4 votes

How To Cook Sauerkraut (From A Jar)

Only eaten sauerkraut raw so far? Then, you’re in for a treat when I show you how to cook sauerkraut from a jar. The savory delight perfectly balances the tangy goodness of sauerkraut with a medley of aromatic spices and a rich infusion of beef stock.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Austrian, European
Diet: Gluten Free, Low Calorie
Servings: 4
Calories: 59kcal
Author: Yvonne

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.

Notes

  • Rinse and squeeze - When you use sauerkraut from a jar or bag, rinse it under cold water and squeeze out any excess liquid. This helps to reduce the saltiness and tartness of the sauerkraut.
  • Simmer gently - Once you've added the beef stock, lower the heat to prevent the sauerkraut from boiling vigorously. A gentle simmer allows the flavors to meld together without overcooking the sauerkraut.
  • Make it vegan - To make this recipe vegetarian or vegan, substitute vegetable stock or broth for the beef stock.

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 7.5g | Protein: 2g | Fat: 2.1g | Saturated Fat: 0.5g | Sodium: 1109mg | Potassium: 125mg | Fiber: 4.8g | Sugar: 1.2g | Calcium: 23mg | Iron: 1mg