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.

And you know sauerkraut is so healthy! One of my favorites, it's similar to a Bavarian sauerkraut with its final seasoning having sugar added.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes


Makes 4 servings


  • 28-oz sauerkraut
  • 1 onion, chopped
  • 1 - 2 tbsp oil, butter, or bacon drippings
  • ⅔ 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)


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


  • 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.
  • Delicious!!!! The difference between Bavarian Sauerkraut and a regular German Sauerkraut is that the Bavarian one is milder and sweeter. As well, it is usually flavored with caraway seeds.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma |