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Get Your Kraut On: Oma’s Easy Sauerkraut Recipe

Sauerkraut (fermented cabbage) is the tangy, gut-loving German side dish you can whip up fast. Oma says it’s a must with wurst and pork!

Ingredients:

• 1 tablespoon (14 grams) butter (regular or vegan), plus more if needed
• 1 onion, diced
• 1 28-ounce (800-grams) jar sauerkraut, well drained
• ⅔ cup (160 milliliters) broth, white wine, or apple juice
• 1 pinch sugar
• salt and freshly ground black pepper, to taste
• 1 - 2 tablespoons (8 - 16 grams) cornstarch

Instructions:

1. Melt the butter in a deep frying pan over medium-high heat. Add the onions and sauté until golden.
2. Add the sauerkraut and continue to sauté, adding more butter if needed.
3. Add the broth and season with sugar, salt, and pepper.
4. Bring to a simmer, cover, and cook for at least 15 minutes, or up to 1 hour. Stir occasionally, adding extra liquid if needed.
5. Dissolve the cornstarch in a little cold water and slowly add just enough to the sauerkraut to thicken the sauce.
6. Adjust seasonings, if needed, and serve.

Notes & Hints:

• If you wish, you can dice some bacon (unless vegan) and brown it first. The longer it's browned, the better. Then add the onion and well drained sauerkraut and continue with the recipe.
• Preferable is to use fresh sauerkraut, although jarred or canned will work.
• The difference between Bavarian sauerkraut and a regular German sauerkraut recipe is that the Bavarian one is milder and sweeter. So, add a bit of sugar (even brown sugar) if you're going Bavarian! As well, it is usually flavored with caraway seeds.
• Leftover sauerkraut makes a fabulous casserole.
• Add a bay leaf or two bay leaves if you're adventuresome.
• This is a wonderful comfort food served with pork chops or even on top of hot dogs!
• Learn how to make your own sauerkraut from scratch for this recipe and others, such as sauerkraut soup.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: April 16, 2026