Bavarian sauerkraut is a regional take on the classic German kraut, cooked with apples, bacon, cider, and caraway seeds - a perfect side for many German meat dishes.
Sauerkraut is one of the foods most linked to Germany. Try this Bavarian sauerkraut version or learn How to Cook Sauerkraut, an even simpler version, and you'll always be just "one can away" from an authentic German meal.
For more, check out Crispy Pork Hocks (also a Bavarian recipe), German Potato Salad, or the full German Recipes category.
Ingredients: 8 | Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Sauerkraut is a traditional German dish made from fermented white cabbage, popular across Central and Eastern Europe. I've tried it many ways - canned, jarred, fresh from the butcher - and all are delicious.
For authentic flavor, look for German brands like Mildessa, available in larger supermarkets or European food stores.
Bacon: I used lean cubes, but regular bacon, pancetta, smoked, or unsmoked all work.
Fat: Bacon fat, lard, or oil. Apple cider adds great flavor; substitute white wine plus a pinch of sugar, or use apple juice for a non-alcoholic version.
Caraway seeds give an authentic taste - try them in other recipes such as Sweet Irish Soda Bread, Romanian Pretzel - Covrigei, Homemade Caraway Crackers, Fried Cabbage with Bacon, and Lamb Bone Soup.
For a vegetarian version, leave out the bacon and use oil.
See the recipe card for full information on ingredients and quantities.
How to make Bavarian-style sauerkraut?
Prepare ingredients: Drain the sauerkraut, chop the onions and the bacon, peel and chop the apple into small cubes.
- Step #1: Cook the onions and the bacon for about 3 minutes on medium-low heat. Add the apple cubes and stir for another 3 minutes. Sprinkle the sugar on top, stir, and let it caramelize slightly for 1-2 minutes.
- Step #2: Add the fermented cabbage, salt, pepper, caraway seeds, and apple cider/white wine/ apple juice. Stir well, cover, and cook on low heat for about 30 minutes.
Store, reheat, and use leftovers
Leftovers keep well in the fridge for 4-5 days in an airtight container.
Freeze the Bavarian sauerkraut for up to 4-5 months. I often make a large batch and freeze smaller portions that can be quickly defrosted. It's the perfect, quick side dish to have on hand.
Reheat in the microwave or in a saucepan, stirring occasionally. Add a splash of water if it seems too dry.
You can also enjoy leftover kraut cold as a salad or add it to soups. It's great for sandwiches with chicken, cold meats, strong cheese, or fried tofu. Or use it for hot dogs with wiener, frankfurters, or bratwurst.
How to serve Bavarian sauerkraut?
Oh, so many delicious ways! You can serve it as it is with potatoes, bread dumplings, or potato dumplings. If serving as a main dish, you might make the dish with more bacon.
Or as a side dish for a multitude of meaty main dishes, preferably dishes made with pork, pork and sauerkraut are a match made in heaven! Try it with Baked Pork Chops and Potatoes, with Baked Schnitzel, Pork Chops in Milk Marinade, or with Romanian Meatballs.
Try it with Brats in the Oven, Brats on the Stove, or Brats in the Air Fryer. Or check out this post showing you How to Cook Frozen Sausages. Any of the sausages mentioned there are delicious when served with kraut.
Bavarian Sauerkraut
Ingredients
- 1 can sauerkraut about 1.8 lb/ 800 g, Note 1
- 1 tablespoon bacon fat Note 2
- 1 onion about 2.5 oz/ 75 g
- 2 oz bacon Notes 3,4
- 1 medium apple about 3.5 oz/ 150 g
- 1 teaspoon granulated sugar
- 1 cup apple cider Note 5
- 1 teaspoon caraway seeds
- ยฝ teaspoon fine sea salt to taste
- ยผ teaspoon ground black pepper to taste
Instructions
- Prepare: Drain the sauerkraut. Finely chop the onions and cut the bacon into small cubes. Peel and dice the apple.1 can sauerkraut + 1 onion + 2 oz bacon + 1 medium apple
- Heat the fat in a saucepan. Cook the onions and the bacon for about 3 minutes on medium-low heat. Add the apple and stir for another 3 minutes.1 tablespoon bacon fat
- Caramelize: Sprinkle the sugar on top, stir, and let caramelize slightly for about 1-2 minutes.1 teaspoon granulated sugar
- Simmer: Add sauerkraut, salt, pepper, caraway seeds, cider/white wine/ apple juice. Stir well, cover, and cook on low heat for about 30 minutes.ยฝ teaspoon fine sea salt + ยผ teaspoon ground black pepper + 1 teaspoon caraway seeds + 1 cup apple cider
- Serve immediately or reheat.
Notes
- Sauerkraut: Either fresh (homemade or from the butchers), from a can, jar, or bag. Search for a German product for genuine taste and texture. I recommend Mildessa/Hengstenberg. (the Amazon affiliate link opens in a new tab).
- Fat: You can also use lard or schmalz, vegetable or olive oil.ย
- Bacon: I had lean bacon cubes, but regular bacon is also perfect. Preferably, the one sold unsliced, as it is nicer to have the cubes in the dish than some thin chopped slices.
- Vegetarian or vegan version: Use oil and leave out the bacon.
- Substitute apple cider with white wine or apple juice. If using dry white wine, you might want to adjust the taste with another ยฝ to 1 teaspoon of sugar.
Ramona says
I didn't change a single thing. It's now my favorite way to doctor up plain sauerkraut!
Adina says
Hi Ramona. I am so glad to hear it. Thank you for the comment and the feedback.
Debra says
This is a super delicious and easy recipe. I can find Bavarian style in a jar, but I get plain freshly made kraut at the Amish market and this recipe transforms it into a sublime dish. Perfect with brats or in a Reuben sandwich.
Adina says
Thank you for the feedback, Debra; I am glad you liked the recipe.
Derek Blacklock says
Hello Adina,
I made your Bavarian sauerkraut yesterday and my wife and I were very pleased with the result. Will definely try some more and I am very glad to have found your site.
Regards,
Derek Blacklock.
Adina says
Hi Derek. Thank you so much for the feedback. I hope you find more recipes you like.