Oma's Recipe for Sauerkraut

This easy recipe for sauerkraut is a staple in our German menu. It's delicious with almost anything. Yes, sauerkraut goes with pork, beef, sausage, noodles, potatoes, dumplings, etc., etc. It goes into casseroles, into soups, on sausages, etc., etc. Even if you're vegan, you'll enjoy this as a wunderbar side to almost anything.

It's one of my favourites, perhaps, because it's the one I grew up with. The longer it's browned, the better. One thing for sure is that the result can't be a soggy soupy mess! Check out the info near the bottom of the page about this. You'll also find a 2nd recipe ... this one for "Weinkraut" sent in by Ashe Ganse, from Northern Michigan.

Simple raw food recipes
sauerkraut

If you wish, you can dice some bacon (unless vegan) and brown it first. Then add the onion and well drained sauerkraut and continue with the recipe. Delicious!!!!

1.  Oma's Bavarian Sauerkraut

Ingredients:

  • 1 28-oz can sauerkraut
  • 1 onion, chopped
  • 1 - 2 tbsp oil 
  • 2/3 cup liquid (broth, white wine, apple juice, or water)
  • salt, pepper, sugar
  • 1 - 2 tbsp cornstarch
  • 3 juniper berries or 1 tsp. caraway seeds (optional)
  • 1 apple, peeled and diced (optional)

Instructions:

  • Drain sauerkraut in colander, pressing out as much liquid as possible.
  • Heat oil in frying pan.
  • Add onion and saute slowly until golden.
  • Add sauerkraut and continue browning. Add more oil if necessary.
  • Add apple, juniper berries and caraway seeds, if using.
  • Add liquid and bring to simmer.
  • Cover and cook at least 15 minutes and up to 1 hour. Stir occasionally, adding more liquid if necessary.
  • Mix cornstarch in a little cold water and slowly add just enough to sauerkraut to thicken sauce.
  • Season with salt, pepper, and sugar.

2.  Ashe's Weinkraut

Ingredients:

  • 1 qt sauerkraut 
  • 1/4 cup sliced onions 
  • 2 tbsp butter (or bacon drippings )
  • 1 1/2 cup white wine (or your favorite)
  • 1/2 cup beef stock (or bouillon)
  • 1 tsp brown sugar 
  • 1 tsp celery seeds
  • 2 or 3 medium-size apples (whatever kind you'd like)

Directions:

  • Drain kraut slightly. 
  • Cook onion in butter or drippings until transparent. 
  • Add sauerkraut and stir; cook slowly. 
  • Wash, peel, and core apples; dice fruit and add to sauerkraut. 
  • Add wine and enough stock or bouillon to cover. Cook slowly, uncovered, for 30 minutes.
  • Add sugar and celery seeds; cover and finish cooking in moderate 325°F oven 30 minutes longer. 


Ashe says, "This is basically just sauerkraut that is baked with wine and apples. My oma, Mariane Hoeksema, always used to make it for me and my sisters when we were younger. We were always asking for "weinkraut" because that's what she called it (but I'm not sure if that's what it's really called)."

raw kickstart
If you're interested in seeing what all the fuss is about with vegan foods, click here to visit Alison Andrew's page. She's a friend of mine and knows all about it.

Keep this in mind when cooking sauerkraut ...

It should be cooked to a "dry, but juicy stage” with the kraut itself being moist with no soupy sauce around it.

In order to get it like this, the well-drained sauerkraut is sauteed first in hot fat.

A little water or broth is then added and it is then cooked very slowly, adding extra liquid only if needed.

The difference between Bavarian Sauerkraut and a regular German Sauerkraut is that the Bavarian one is milder and sweeter. As well, it is flavoured with caraway seeds.


 


Download FREE "Herbs & Spices in the German Kitchen" NOW

by Subscribing to my FREE monthly Newsletter

 Quick Fix Recipes 

Experience Germany: food, people, country, & RECIPES!


Comments

Have your say! Leave a comment in the box below.

Remember to BOOKMARK this page, so you can find your way back!


Top of Recipe for Sauerkraut

› Sauerkraut

  

More VEGAN recipes

Check out Alison's

RAW KICKSTART

raw kickstart

Oma's Best Vegetable Recipes

cauliflower

Cauliflower

roasted brussels sprouts

Roasted Brussels Sprouts

braised cabbage

Braised Cabbage

Brussels Sprouts

Mutti's Brussels Sprouts

roasted fennel

Roasted Fennel

red cabbage

Red Cabbage

squash and tomatoes

Squash and Tomatoes

kale

Kale

cabbage rolls

Oma's Cabbage Rolls

Sauerkraut

Sauerkraut

butternut squash

Butternut Squash

sweet potatoes

Sweet Potatoes

tomato mushroom gratin

Tomato Mushroom Gratin

Work at Home?

This website is how I work at home, using SiteSell SBI, doing what I enjoy and my "pay" comes in the mail!

Read my story

It could change your life!

Check out how BB2 can help you live your dream. 

Work From Home With SBI!

 

Cook

"Just like Oma's"

with ...

quick fix soups

Recommended by Chef Glenn

"Sehr Gut, Gerhild!

Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety

Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"


Need Help?

Quick answers to your questions?

Go to my

Facebook page 

You'll find lots of German foodies ready to help!

Share your recipes and photos, too!

Here's what some of my fans say:

Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!   

***

Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.

***

Gaby S: This is in my oven right NOW!!! Can't wait to try it!

***

Sunetra CDas sieht aber lecker aus.

***

Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.

***

GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.