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.
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)
- Drain sauerkraut in colander,
pressing out as much liquid as possible.
- Heat oil in frying
- Add onion and sauté slowly until
- 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
- Mix cornstarch in a little cold
water and slowly add just enough to sauerkraut to thicken sauce.
- 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.
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.
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