Oh, the humble can of sauerkraut—it’s not just for hot dogs anymore! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal twists, this tangy powerhouse is your secret weapon. Get ready to transform simple ingredients into mouthwatering meals that’ll surprise your taste buds and simplify your cooking. Dive into these 26 delicious inspirations and let’s make magic with that canned gem!
Classic German Sauerkraut and Sausage Stew
Yikes, did someone turn the thermostat to “German winter” in here? This Classic German Sauerkraut and Sausage Stew is basically a warm hug in a bowl—the kind that makes you forget there’s a world outside your cozy kitchen. It’s tangy, hearty, and so simple even your oven mitts could probably whip it up.
Ingredients
– A couple of tablespoons of olive oil
– 1 large onion, chopped up
– 2 cloves of garlic, minced (because vampires aren’t invited)
– 1 pound of smoked sausage, sliced into hearty coins
– 4 cups of sauerkraut, drained but not too dry
– 2 cups of chicken broth
– 1 large potato, peeled and diced into bite-sized chunks
– A splash of apple cider vinegar
– A pinch of caraway seeds (optional, but they add that authentic zing)
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until it turns translucent.
3. Toss in the minced garlic and cook for 1 more minute until fragrant—don’t let it brown!
4. Add the sliced smoked sausage and cook for 4-5 minutes, turning pieces until lightly browned on both sides.
5. Stir in the drained sauerkraut, coating it with the onion and sausage mixture.
6. Pour in 2 cups of chicken broth and bring everything to a gentle boil.
7. Reduce heat to low, cover the pot, and let it simmer for 20 minutes to meld the flavors.
8. Add the diced potato and a splash of apple cider vinegar, then cover and simmer for another 15 minutes.
9. Check if the potato is tender by piercing a piece with a fork—it should slide in easily.
10. Sprinkle in a pinch of caraway seeds if using, stir, and simmer uncovered for 5 final minutes to thicken slightly.
Unbelievably cozy, this stew boasts a tangy kick from the sauerkraut that cuts through the smoky sausage, while the potatoes add just the right softness to every spoonful. Serve it over buttery mashed potatoes for a carb-lover’s dream, or with a thick slice of rye bread to soak up every last drop of that savory broth.
Hearty Sauerkraut and Potato Casserole
Fancy something that hugs your soul like a warm blanket but actually tastes incredible? This hearty sauerkraut and potato casserole is the cozy, no-fuss dinner hero you didn’t know you needed—perfect for when you want comfort food that doesn’t skimp on flavor or fun.
Ingredients
– A couple of large russet potatoes, peeled and sliced thin
– 2 cups of sauerkraut, drained but not too dry
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of sour cream
– 1/4 cup of chopped onion
– A splash of olive oil
– A pinch of salt and black pepper
– 1/2 cup of vegetable broth
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a splash of olive oil.
2. Spread half of the thinly sliced potatoes in an even layer at the bottom of the dish—tip: uniform slices mean everything cooks evenly, so take your time here!
3. Layer all of the drained sauerkraut over the potatoes, followed by the chopped onion and a pinch of salt and black pepper.
4. Dollop the sour cream evenly over the sauerkraut layer, then sprinkle half of the shredded cheddar cheese on top.
5. Arrange the remaining potato slices over the cheese, then pour the vegetable broth evenly over everything—tip: the broth keeps it moist without making it soggy, promise!
6. Cover the dish tightly with foil and bake for 45 minutes at 375°F until the potatoes are tender when pierced with a fork.
7. Remove the foil, sprinkle the rest of the cheddar cheese on top, and bake uncovered for another 15 minutes at 375°F until the cheese is bubbly and golden.
8. Let it sit for 5-10 minutes before serving—tip: this resting time lets the flavors meld and makes slicing easier, so don’t skip it!
Seriously, this casserole emerges with a tangy kick from the sauerkraut, creamy potatoes, and that glorious cheesy crust. Serve it alongside a crisp salad or pile it high in a bowl for a solo feast that feels like a hug from the inside out.
Savory Sauerkraut and Pork Chops
Sauerkraut and pork chops might sound like your grandma’s Sunday supper, but this tangy, savory combo is about to become your new weeknight hero—no apron strings attached. Seriously, it’s the kind of dish that turns “What’s for dinner?” into “When can we have this again?” with minimal fuss and maximum flavor payoff.
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 jar (32 oz) of sauerkraut, drained but not squeezed dry
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tbsp of olive oil
– 1 tsp of caraway seeds
– A splash of apple cider vinegar
– A couple of grinds of black pepper
Instructions
1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels—this helps them get a gorgeous sear instead of steaming.
3. Heat the olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
4. Season the pork chops generously with black pepper on both sides.
5. Sear the chops for 3–4 minutes per side, until they develop a deep golden-brown crust.
6. Transfer the pork chops to a plate and set aside.
7. In the same skillet, add the sliced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
8. Stir in the minced garlic and caraway seeds, cooking for just 1 minute until fragrant—don’t let the garlic burn!
9. Add the drained sauerkraut and apple cider vinegar, stirring to combine and scraping up any browned bits from the bottom of the pan.
10. Nestle the seared pork chops into the sauerkraut mixture, spooning some over the top.
11. Cover the skillet with a lid or foil and transfer it to the preheated oven.
12. Bake for 25–30 minutes, until the pork chops reach an internal temperature of 145°F.
13. Let the skillet rest out of the oven for 5 minutes before serving.
Zesty and tender, the pork chops soak up the sauerkraut’s tang while staying juicy, and the caraway seeds add a subtle, earthy crunch. Serve it straight from the skillet with a side of mashed potatoes or crusty bread to sop up every last bit of that savory goodness—it’s comfort food that doesn’t play it safe.
Tangy Sauerkraut and Apple Slaw
Yikes, your boring coleslaw just got a major personality upgrade! This tangy sauerkraut and apple slaw is the crunchy, zesty side dish that’ll have your taste buds doing a happy dance at your next barbecue or weeknight dinner. Forget sad, soggy slaws—this one brings the sass with every crisp bite.
Ingredients
– 3 cups of raw sauerkraut, drained but not squeezed dry
– 2 crisp apples (I’m team Honeycrisp!), thinly sliced
– 1/2 cup of mayonnaise
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of honey
– A big pinch of celery seed
– A couple of generous grinds of black pepper
Instructions
1. Place the drained sauerkraut in a large mixing bowl.
2. Core the apples and slice them into thin matchsticks about 2 inches long.
3. Add the apple slices to the bowl with the sauerkraut.
4. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until completely smooth.
5. Stir the celery seed and black pepper into the dressing mixture.
6. Pour the dressing over the sauerkraut and apple combination.
7. Toss everything together gently but thoroughly until every strand is coated in dressing.
8. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Give the slaw one final toss before serving to redistribute the dressing.
Tip: Don’t skip the chilling time—it transforms the slaw from good to “can I get this recipe?” amazing by letting the flavors get to know each other. For maximum crispness, use the sauerkraut straight from the fridge rather than room temperature. If your apples start browning while prepping, a quick spritz of lemon juice will keep them looking fresh, though the vinegar in the dressing usually does the trick.
That first bite delivers an irresistible crunch symphony where the tangy sauerkraut plays lead guitar against the sweet apple backup vocals. Try piling this vibrant slaw on pulled pork sandwiches or alongside grilled sausages—it cuts through rich meats like a flavor ninja. The texture stays satisfyingly crisp for hours, making it your new go-to potluck hero that actually improves as it sits.
Sauerkraut and Bacon Stuffed Peppers
Zesty, zingy, and packed with personality—these aren’t your grandma’s stuffed peppers! We’re taking bell peppers on a wild ride, stuffing them with tangy sauerkraut and crispy bacon for a flavor explosion that’ll make your taste buds do a happy dance.
Ingredients
- 4 large bell peppers (any color you fancy)
- 6 slices of thick-cut bacon, chopped
- 1 yellow onion, diced
- 2 cups of sauerkraut, drained but not squeezed dry
- 1 cup of cooked rice
- 1 cup of shredded cheddar cheese
- 1 tablespoon of olive oil
- A splash of Worcestershire sauce
- A couple of cloves of garlic, minced
- Salt and black pepper, just a pinch of each
Instructions
- Preheat your oven to 375°F and grab a baking dish that fits all 4 peppers snugly.
- Slice the tops off the bell peppers, scoop out the seeds and membranes, and stand them upright in the baking dish. (Tip: Choose peppers with flat bottoms so they don’t tip over while baking!)
- Heat olive oil in a large skillet over medium heat and cook the chopped bacon until crispy, about 6–8 minutes, then transfer it to a paper towel-lined plate.
- In the same skillet with the bacon drippings, sauté the diced onion and minced garlic until the onion is soft and translucent, about 5 minutes.
- Stir in the drained sauerkraut, cooked rice, crispy bacon, Worcestershire sauce, salt, and black pepper, and cook for another 2 minutes until everything is well combined.
- Stuff the pepper cavities generously with the sauerkraut and bacon mixture, pressing it down lightly as you go.
- Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper. (Tip: For extra crispy cheese, pop them under the broiler for the last 2 minutes of baking!)
- Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for another 10–15 minutes until the peppers are tender when pierced with a fork and the cheese is bubbly and golden. (Tip: Let them rest for 5 minutes after baking—this helps the filling set and makes them easier to serve.)
Ready to dig in? The peppers turn tender-crisp, hugging a savory filling where smoky bacon and tangy sauerkraut play off each other perfectly. Serve these beauties with a dollop of sour cream or alongside a simple green salad for a meal that’s as fun to eat as it is to make.
Vegetarian Sauerkraut and Mushroom Stroganoff
Hooray for comfort food that doesn’t weigh you down! This vegetarian twist on stroganoff swaps the beef for earthy mushrooms and tangy sauerkraut, creating a creamy, dreamy pasta situation that’s ready to cozy up with in under 30 minutes. Let’s get this party started!
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, finely chopped
– 16 ounces of cremini mushrooms, sliced
– 2 cloves of garlic, minced
– A big scoop (about 1 cup) of sauerkraut, drained
– A splash (about 1/2 cup) of vegetable broth
– A generous 1/2 cup of sour cream
– A tablespoon of Dijon mustard
– 12 ounces of wide egg noodles
– A pinch of salt and a few cracks of black pepper
– A handful of fresh parsley, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
3. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until translucent.
4. Add the sliced mushrooms and cook for 8–10 minutes, until they’ve released their liquid and turned golden brown.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant.
6. Tip: Don’t overcrowd the mushrooms—cook in batches if needed for the best browning!
7. Add the drained sauerkraut and vegetable broth, scraping up any browned bits from the pan.
8. Simmer for 3–4 minutes, until the broth has reduced by half.
9. Reduce the heat to low and stir in the sour cream and Dijon mustard until fully incorporated.
10. Tip: Take the skillet off the heat before adding sour cream to prevent curdling.
11. Meanwhile, cook the egg noodles in the boiling water for 6–8 minutes, until al dente.
12. Drain the noodles and immediately add them to the skillet, tossing to coat in the sauce.
13. Season with salt and black pepper to your liking.
14. Tip: Reserve a splash of pasta water to thin the sauce if it gets too thick.
15. Garnish with chopped parsley before serving.
Keep those bowls ready—this stroganoff delivers a tangy punch from the sauerkraut, balanced by the creamy, umami-rich sauce clinging to every noodle. Try it piled high with an extra sprinkle of parsley or alongside a crisp green salad for a meal that’s as fun to eat as it is to make!
Creamy Sauerkraut and Cheese Dip
Let’s be real—this isn’t your grandma’s sauerkraut situation. We’re taking that tangy, fermented goodness and giving it a major glow-up with a creamy, cheesy dip that’ll have everyone fighting over the last scoop. Seriously, this is the party hero you didn’t know you needed.
Ingredients
– A couple of cups of sauerkraut, drained but not squeezed dry
– A generous 8 ounces of cream cheese, softened to room temp
– A hearty cup of shredded sharp cheddar cheese
– A half cup of sour cream
– A quarter cup of mayonnaise
– A couple of cloves of garlic, minced super fine
– A tablespoon of Worcestershire sauce
– A teaspoon of smoked paprika
– A pinch of black pepper
– A handful of chopped fresh chives for garnish
Instructions
1. Preheat your oven to 375°F so it’s ready when you are.
2. Grab a large mixing bowl and toss in the softened cream cheese, sour cream, and mayonnaise—mix with a hand mixer on medium until completely smooth and no lumps remain (this is your creamy base, so take your time!).
3. Stir in the shredded cheddar, minced garlic, Worcestershire sauce, smoked paprika, and black pepper until everything is well combined.
4. Gently fold in the drained sauerkraut with a spatula, making sure it’s evenly distributed without overmixing.
5. Transfer the mixture to an oven-safe baking dish and spread it into an even layer.
6. Bake at 375°F for 20–25 minutes, until the edges are bubbly and the top is lightly golden.
7. Let it cool for 5 minutes—this helps the dip set so it’s scoopable, not soupy.
8. Sprinkle the chopped chives over the top right before serving.
Expect a dip that’s gloriously creamy with a tangy kick from the sauerkraut, balanced by that smoky paprika and sharp cheddar. Serve it warm with sturdy potato chips or pretzel rods for the ultimate crunch-and-dip experience—it’s a flavor party in every bite!
Sauerkraut and Beef Goulash
Kick that boring dinner routine to the curb, because we’re diving into a pot of pure comfort that’ll make your taste buds do a happy dance! This isn’t your grandma’s goulash (well, maybe it is, if your grandma was a saucy rebel with a killer recipe). Get ready for a flavor fiesta that transforms simple ingredients into a weeknight hero.
Ingredients
– A couple of pounds of beef chuck, cut into bite-sized chunks
– One large yellow onion, diced up
– A few cloves of garlic, minced
– A big glug of olive oil
– A couple of tablespoons of sweet paprika
– A splash of red wine vinegar
– One 14.5-ounce can of diced tomatoes, with their juices
– About 2 cups of beef broth
– One 16-ounce jar of sauerkraut, drained
– A generous spoonful of tomato paste
– A pinch of salt and a few cracks of black pepper
– A little dollop of sour cream for serving
– A handful of fresh parsley, chopped
Instructions
1. Pat your beef chunks completely dry with paper towels—this is the secret to getting a proper sear instead of steaming the meat.
2. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add a big glug of olive oil.
3. Once the oil shimmers, carefully add the beef in a single layer, working in batches to avoid overcrowding, and sear for about 3–4 minutes per side until deeply browned.
4. Transfer the seared beef to a clean plate, leaving any drippings in the pot.
5. Reduce the heat to medium and add the diced onion to the pot, sautéing for 5–7 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Add the tomato paste and sweet paprika, stirring constantly for 1 minute to toast the spices and deepen their flavor.
8. Pour in the splash of red wine vinegar to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon.
9. Return the seared beef and any accumulated juices to the pot.
10. Add the canned diced tomatoes with their juices and the beef broth, stirring to combine everything.
11. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes.
12. Stir in the drained sauerkraut, cover again, and continue simmering for another 30 minutes until the beef is fork-tender.
13. Season with a pinch of salt and a few cracks of black pepper, adjusting to your preference.
14. Ladle the goulash into bowls, top with a dollop of sour cream and a sprinkle of fresh parsley.
Craving something that hugs you from the inside? This goulash delivers tender beef that practically melts, tangled with tangy sauerkraut in a rich, paprika-kissed broth. Serve it over buttery egg noodles or with a thick slice of crusty bread to soak up every last drop—it’s a cozy masterpiece that tastes even better the next day.
Crispy Sauerkraut and Potato Pancakes
Mmm, who knew that sauerkraut—the humble fridge dweller usually relegated to hot dog duty—could become the crispy, tangy star of these irresistible potato pancakes? We’re taking this fermented favorite and giving it a glorious glow-up that’ll make you forget all about boring spud cakes. Get ready for a texture party where crunch meets zing in the most delicious way possible!
Ingredients
– A couple of large russet potatoes (about 2 cups when grated)
– 1 cup of well-drained sauerkraut
– 1/4 cup all-purpose flour
– 1 large egg
– 2 tablespoons vegetable oil (plus more for frying)
– A generous pinch of salt
– A few cracks of black pepper
– A splash of apple cider vinegar
Instructions
1. Peel and grate the potatoes using the large holes of a box grater.
2. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible—this is crucial for maximum crispiness.
3. In a large bowl, combine the dried potatoes, drained sauerkraut, flour, egg, salt, pepper, and apple cider vinegar.
4. Mix everything together until well combined—the sauerkraut should be evenly distributed throughout.
5. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
6. Scoop 1/4 cup portions of the potato mixture and flatten them into 1/2-inch thick patties in the hot oil.
7. Cook for 3-4 minutes until the edges turn golden brown and crispy.
8. Flip the pancakes carefully using a spatula and cook for another 3-4 minutes on the second side.
9. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
10. Repeat with remaining mixture, adding more oil to the skillet as needed between batches.
Fantastically crispy with that signature sauerkraut tang cutting through the potato’s earthiness, these pancakes deliver texture nirvana in every bite. Serve them stacked high with a dollop of sour cream and extra sauerkraut on the side, or go wild and top them with a fried egg for the ultimate breakfast-for-dinner situation.
Sauerkraut and Kielbasa Skillet
Kick your weeknight dinner rut to the curb with this one-pan wonder that’s basically a flavor party where sauerkraut and kielbasa are the guests of honor. It’s the kind of dish that makes you look like a kitchen wizard with minimal effort—because who has time for complicated? Just grab a skillet and let the magic happen.
Ingredients
– A 14-ounce package of kielbasa sausage, sliced into hearty coins
– A big 32-ounce jar of sauerkraut, drained but not squeezed bone-dry
– One large yellow onion, thinly sliced into half-moons
– A couple of cloves of garlic, minced
– A tablespoon of olive oil
– A splash of chicken broth (about 1/2 cup)
– A teaspoon of caraway seeds
– A pinch of black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced kielbasa in a single layer and cook for 3–4 minutes per side until browned and slightly crispy.
3. Tip: Don’t overcrowd the skillet—work in batches if needed for even browning.
4. Remove the kielbasa with a slotted spoon and set it aside on a plate.
5. Add the sliced onion to the same skillet and cook for 5–7 minutes, stirring occasionally, until softened and golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the drained sauerkraut, 1/2 cup of chicken broth, 1 teaspoon of caraway seeds, and a pinch of black pepper to the skillet.
8. Tip: Rinsing the sauerkraut lightly can tame its tang if you prefer a milder flavor.
9. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 15 minutes to meld the flavors.
10. Return the browned kielbasa to the skillet, stirring to combine, and cook uncovered for another 5 minutes until everything is heated through.
11. Tip: For a caramelized finish, broil the skillet for 2–3 minutes at 450°F before serving.
12. Remove from heat and let it rest for 2 minutes.
You’ll love the way the tangy sauerkraut softens into a savory bed for the smoky kielbasa, with every bite offering a satisfying contrast of textures. Serve it straight from the skillet with a side of crusty rye bread to soak up the juices, or pile it over mashed potatoes for the ultimate comfort food fix.
Spicy Sauerkraut and Chicken Enchiladas
Yikes, who knew fermented cabbage and Mexican food could have such a spicy little affair? These enchiladas are basically the culinary equivalent of that unexpected friendship that just works—tangy sauerkraut, tender chicken, and a kick of heat all wrapped up in a cozy tortilla blanket. Get ready to impress your taste buds and maybe even your mother-in-law.
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 pound)
– 2 cups of your favorite spicy red enchilada sauce
– 1 cup of drained sauerkraut
– 8 flour tortillas (the burrito-sized ones)
– 2 cups of shredded Monterey Jack cheese
– A glug of olive oil (about 1 tablespoon)
– A pinch of salt and a crack of black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Season the chicken breasts with a pinch of salt and a crack of black pepper on both sides.
4. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is golden brown.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes—this keeps it juicy! (Tip: Don’t skip the rest; it’s like letting a good story marinate.)
6. Shred the chicken using two forks, pulling it apart into bite-sized pieces.
7. In a medium bowl, mix the shredded chicken, drained sauerkraut, and 1/2 cup of the enchilada sauce until well combined.
8. Warm the flour tortillas in the microwave for 20 seconds to make them pliable and less likely to tear.
9. Spoon about 1/3 cup of the chicken-sauerkraut mixture onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
10. Pour the remaining 1 1/2 cups of enchilada sauce evenly over the top, making sure every tortilla gets saucy.
11. Sprinkle the shredded Monterey Jack cheese generously over the enchiladas, covering them like a cozy blanket. (Tip: Use freshly shredded cheese—it melts smoother than the pre-shredded stuff.)
12. Bake for 20-25 minutes until the cheese is bubbly and slightly golden at the edges.
13. Let the enchiladas cool for 5 minutes before serving to avoid molten lava-level burns. (Tip: A spatula helps lift them out neatly without unraveling.)
Dive into these bad boys and you’ll get a textural fiesta—the soft tortilla gives way to tangy, spicy filling with a cheesy crunch on top. Serve them with a dollop of cool sour cream or alongside a crisp salad to balance the heat, and watch them disappear faster than your resolve to eat just one.
Sauerkraut and Corned Beef Hash
Now, let’s talk about the beautiful chaos that is sauerkraut and corned beef hash—the breakfast dish that basically gives your taste buds a high-five while simultaneously organizing your fridge leftovers. This tangy, savory masterpiece transforms what could have been a sad container of sauerkraut and lonely corned beef into a crispy, golden-brown revelation that’ll make you question why you ever settled for basic hash. It’s the ultimate ‘waste not, want not’ situation, but with way more flavor and significantly less guilt.
Ingredients
– A couple of tablespoons of olive oil
– 1 large yellow onion, diced
– 2 cups of cooked corned beef, chopped into bite-sized bits
– 1 pound of Yukon gold potatoes, peeled and cubed into ½-inch pieces
– 1 cup of sauerkraut, drained but not squeezed dry
– A splash of Worcestershire sauce
– A pinch of salt and a few cracks of black pepper
– A couple of fried or poached eggs for serving (optional, but highly recommended)
Instructions
1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat until it shimmers.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and slightly golden at the edges.
3. Toss in the cubed potatoes and spread them in a single layer—this helps them crisp up instead of steam.
4. Cook the potatoes for 10–12 minutes, flipping them every few minutes, until they’re fork-tender and have a golden-brown crust.
5. Stir in the chopped corned beef and cook for another 3–4 minutes until it’s warmed through and slightly crisped.
6. Add the drained sauerkraut and Worcestershire sauce, mixing everything together so the flavors meld.
7. Press the hash down firmly with a spatula to create an even layer—this is the secret to getting those irresistible crispy bits.
8. Cook without stirring for 5–7 minutes, until the bottom is deeply golden and crunchy when you lift a corner with the spatula.
9. Season with a pinch of salt and a few cracks of black pepper, then give it one final stir.
10. Serve immediately, topped with a fried egg if you’re feeling fancy.
What you end up with is a textural dream: crispy potatoes, tender corned beef, and tangy sauerkraut that cut through the richness. For a next-level move, serve it tucked into warm tortillas with a drizzle of hot sauce, or pile it high on toasted rye bread for a Reuben-inspired twist that’ll have you skipping the deli line forever.
Sauerkraut and Lentil Soup
Yikes, who knew fermented cabbage and humble lentils could throw such a flavor party? This Sauerkraut and Lentil Soup is the cozy, tangy hug your taste buds didn’t know they needed, proving that sometimes the weirdest combinations are secretly brilliant. Get ready to impress your soup pot and possibly yourself.
Ingredients
– A glug of olive oil (about 2 tablespoons)
– One big yellow onion, chopped
– A couple of carrots, diced up
– 2 cloves of garlic, minced
– 1 cup of brown lentils, rinsed
– 4 cups of vegetable broth
– 2 cups of sauerkraut, with its tangy juice
– A splash of apple cider vinegar (1 tablespoon)
– A sprinkle of caraway seeds (1 teaspoon)
– A pinch of salt and a few cracks of black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat for 2 minutes until it shimmers.
2. Add the chopped onion and diced carrots, and sauté for 8 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn, or it’ll turn bitter (Tip: Keep the heat medium to avoid scorching).
4. Add the rinsed lentils and vegetable broth, then bring to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender but not mushy (Tip: Check at 20 minutes to prevent overcooking).
6. Stir in the sauerkraut with its juice, apple cider vinegar, and caraway seeds.
7. Simmer uncovered for 10 more minutes to let the flavors meld, stirring once or twice.
8. Season with salt and pepper, then remove from heat (Tip: Taste before adding salt, as sauerkraut can be salty already).
This soup emerges thick and hearty, with lentils that hold their shape against the sauerkraut’s zingy punch. Serve it with a crusty bread for dipping, or get fancy by topping it with a dollop of sour cream and fresh dill—it’s the ultimate comfort food with a tangy twist that’ll have you going back for seconds.
Sauerkraut Stuffed Cabbage Rolls
Daring food adventurers, prepare to meet your new favorite comfort food with a tangy twist! These sauerkraut-stuffed cabbage rolls are like your grandma’s recipe decided to take a wild European vacation and came back with fabulous stories. Who knew fermented cabbage could be this rebellious?
Ingredients
– 1 large head of green cabbage
– 1 pound of ground beef
– 1 cup of cooked white rice
– 2 cups of sauerkraut, drained but not rinsed
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (15 ounces) of tomato sauce
– 1 cup of beef broth
– 2 tablespoons of brown sugar
– 1 tablespoon of paprika
– A good glug of olive oil
– A couple of generous pinches of salt and pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Carefully lower the whole cabbage head into the boiling water and cook for 8-10 minutes until the outer leaves become pliable.
3. Remove the cabbage and let it cool until you can handle it comfortably, then gently peel off 12 large leaves.
4. Heat a glug of olive oil in a large skillet over medium heat until it shimmers.
5. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 more minute until aromatic.
7. Add the ground beef, breaking it up with a wooden spoon, and cook for 8-10 minutes until no pink remains.
8. Mix in the cooked rice, drained sauerkraut, paprika, and generous pinches of salt and pepper, then remove from heat.
9. Place about 1/4 cup of the filling in the center of each cabbage leaf.
10. Fold the sides inward, then roll up tightly like a burrito, tucking in the edges as you go.
11. Arrange the rolls seam-side down in a single layer in your baking dish.
12. Whisk together the tomato sauce, beef broth, and brown sugar until the sugar dissolves.
13. Pour the sauce mixture evenly over the cabbage rolls in the baking dish.
14. Cover tightly with foil and bake at 350°F for 1 hour and 15 minutes.
15. Remove the foil and bake for another 15 minutes until the sauce bubbles and thickens slightly.
16. Let the rolls rest for 10 minutes before serving to allow the flavors to meld.
Every bite delivers that wonderful contrast between the tender cabbage wrapper and the zesty, savory filling. The sauerkraut keeps things interesting with its bright tang cutting through the rich meatiness. Try serving these over mashed potatoes for the ultimate comfort food experience, or pack them cold for a surprisingly delicious lunch the next day!
Sauerkraut and Ham Sandwich Melt
Ready to meet your new favorite sandwich that’s basically a cozy hug between tangy sauerkraut and smoky ham, all melted into cheesy perfection? This isn’t just a sandwich—it’s a flavor party where every bite shouts ‘comfort food champion!’ Trust me, your taste buds will throw a parade.
Ingredients
– 2 slices of sturdy sourdough bread
– 4 ounces of thinly sliced smoked ham
– A generous half cup of drained sauerkraut
– 2 slices of Swiss cheese
– A tablespoon of butter, softened
– A splash of Dijon mustard
Instructions
1. Preheat your oven to 375°F to get it ready for toasty goodness.
2. Lay out both slices of sourdough bread on a clean cutting board.
3. Spread a thin layer of Dijon mustard evenly on one side of each bread slice for a zesty kick.
4. Pile the sliced ham onto one mustard-slathered bread slice, covering it completely.
5. Top the ham with the drained sauerkraut, spreading it out in an even layer.
6. Place both slices of Swiss cheese over the sauerkraut to create a melty barrier.
7. Press the second bread slice, mustard-side down, onto the cheese to form the sandwich.
8. Spread the softened butter evenly on the outer sides of both bread slices for golden crispiness.
9. Transfer the sandwich to a baking sheet lined with parchment paper.
10. Bake in the preheated oven for 12–15 minutes, until the bread is golden brown and the cheese is fully melted and bubbly.
11. Remove from the oven using oven mitts and let it rest for 2 minutes on a wire rack to set.
12. Slice the sandwich in half diagonally with a sharp serrated knife for easy handling.
Absolutely irresistible, this sandwich delivers a crunchy exterior that gives way to a warm, tangy, and smoky interior—perfect for dunking into a side of tomato soup or pairing with crispy potato chips for that ultimate comfort meal vibe.
Sauerkraut and Swiss Cheese Quiche
Gather ’round, brunch enthusiasts and savory pie lovers, because we’re about to elevate your egg game with a tangy, cheesy masterpiece that’ll make your taste buds do a happy dance. This isn’t your grandma’s quiche (unless your grandma is seriously cool), but a flavor-packed creation that turns humble ingredients into something spectacular.
Ingredients
– 1 store-bought pie crust, because we’re fancy but not that fancy
– 4 large eggs
– 1 cup of heavy cream (go big or go home)
– A generous cup of shredded Swiss cheese
– 1 cup of sauerkraut, squeezed dry like you’re wringing out a tiny towel
– A couple of slices of cooked bacon, crumbled into happy little bits
– A good pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 375°F and grab that pie crust from the fridge.
2. Carefully unroll the pie crust and press it into a 9-inch pie dish, making sure it’s cozy in all the corners.
3. Take your sauerkraut and squeeze it over the sink until no more liquid drips out—this prevents a soggy bottom, which is the quiche equivalent of wet socks.
4. Sprinkle the dry sauerkraut evenly across the bottom of the pie crust.
5. Add the shredded Swiss cheese on top of the sauerkraut, creating a cheesy blanket.
6. Crumble the cooked bacon over the cheese layer for that smoky crunch.
7. In a medium bowl, crack the 4 eggs and whisk them until they’re smooth and unified.
8. Pour in the heavy cream and continue whisking until the mixture is fully combined and slightly frothy.
9. Season the egg mixture with a pinch of salt and several cracks of black pepper, then give it one final whisk.
10. Slowly pour the egg mixture over the ingredients in the pie crust, letting it seep into all the nooks and crannies.
11. Place the quiche in the preheated oven and bake for 35-40 minutes—the center should be set and not jiggle when you gently shake the pan.
12. Let the quiche cool on a wire rack for at least 10 minutes before slicing; this allows the eggs to set properly so you get clean slices instead of a delicious scramble.
Venture into each slice to discover a perfect harmony of tangy sauerkraut, nutty Swiss cheese, and smoky bacon encased in a creamy, custardy filling. Serve it warm with a simple green salad for a balanced brunch, or enjoy a cold slice straight from the fridge when those midnight cravings strike—it’s just as delicious either way.
Sauerkraut and Bratwurst Pizza
Gather ’round, pizza rebels! We’re about to take your taste buds on a German-American joyride that defies all culinary conventions with this sauerkraut and bratwurst masterpiece. Who knew fermented cabbage and savory sausage could create such pizza perfection?
Ingredients
– One pre-made pizza dough ball
– A generous half-cup of pizza sauce
– Two cups of shredded mozzarella cheese
– One fully cooked bratwurst, sliced into thin coins
– About 3/4 cup of drained sauerkraut
– A couple tablespoons of olive oil
– A sprinkle of caraway seeds (trust me on this!)
Instructions
1. Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat up.
2. Roll out your pizza dough on a floured surface until it’s about 12 inches across.
3. Brush the entire dough surface with olive oil using a pastry brush—this creates that golden, crispy crust we all crave.
4. Spread pizza sauce evenly over the dough, leaving a 1-inch border around the edges for the crust.
5. Sprinkle mozzarella cheese over the sauce in an even layer.
6. Arrange bratwurst slices across the cheese in a single layer.
7. Squeeze excess liquid from the sauerkraut with your hands before scattering it over the pizza.
8. Sprinkle caraway seeds evenly across the top for that authentic German flavor boost.
9. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes.
10. Check for doneness—the crust should be golden brown and the cheese should be bubbly with slight browning spots.
11. Remove from oven and let the pizza rest for 3 minutes before slicing—this prevents the cheese from sliding off!
Nothing beats that first bite where the tangy sauerkraut cuts through the rich bratwurst and melty cheese. The caraway seeds add this wonderful earthy note that ties everything together beautifully. Try serving it with a cold German beer for the ultimate flavor experience that’ll make you feel like you’re at Oktoberfest in your own kitchen!
Conclusion
Great news for busy cooks! These 26 canned sauerkraut recipes prove how versatile and delicious this pantry staple can be. From comforting dinners to zesty sides, there’s something for every taste. We’d love to hear which recipes you try – leave a comment with your favorites and don’t forget to share this article on Pinterest for your fellow food lovers!
