Bavarian sauerkraut is a regional way of cooking the famous German sauerkraut with apples, bacon, cider, and caraway seeds. This is the perfect side dish for many German meat dishes.
There are hardly any other food items that people relate more to German cooking. Sauerkraut or kraut is linked to Germany more than any other food seems to be. Try this Bavarian sauerkraut or learn How to Cook Sauerkraut in an even more basic way, and you will always be only “one can away” from a real authentic German culinary experience.
And if you are more into German food, have a look at the Crispy Pork Hocks (also a Bavarian recipe) or the German Potato Salad, another typical recipe for the South of Germany. Or check the German Recipes category, I have loads of wonderful recipes there.
Jump to recipe
What is sauerkraut?
White cabbage mixed with salt and fermented by lactic acid bacteria. During the fermentation or pickling process, microorganisms digest the cabbage’s natural sugars, which are converted into carbon dioxide and organic acids.
Fermented cabbage is popular in Germany and all over Europe, especially Central and Eastern Europe.
Sauerkraut is a superfood, in my opinion. It’s full of beneficial probiotics or live bacteria produced during fermentation. These probiotics are great for digestive health; they feed the good bacteria in the gut and can help fight against inflammation.
It also contains dietary fiber, which aids digestion, helps maintain a balanced blood sugar, and might help lower cholesterol. It is a good source of vitamins C (supports the immune system), A (reduces inflammation), and K (heart and bone health).
What do you need?
The Sauerkraut
You can buy it in a can, jar, bag, or fresh from a barrel at the butcher. I’ve tried all these sorts; I can’t even count how many times I’ve cooked and eaten sauerkraut…
All sorts are delicious. The butcher’s sort might be the finest and healthiest (all the live bacteria are still there and alive), but the canned variety is good as well. Not to mention that it is more convenient, as it can be bought way in advance and stored for ages.
What is the right brand, and where to buy it?
If you don’t live in Germany, make sure you buy a can of German kraut. Only this will ensure an authentic taste.
Not everything labeled as sauerkraut is fit for making this recipe. Look for German brands, like Mildessa from Hengstenberg (the Amazon affiliate link opens in a new tab). Even if they might cost a little more, they are worth it if what you are looking for is genuine taste and texture.
You might find these products in larger supermarkets, maybe those with an Ethnic food section, or in German/European/Eastern European food stores.
Bacon: I had pretty lean bacon cubes this time, but regular bacon, pancetta, and similar products are all fine. They can be either smoked or unsmoked.
Fat: Bacon fat, lard or schmalz. If you don’t have those, use oil instead.
Apple cider: I love to use it. However, if you don’t have it, you can sub it with white wine and add an extra ½ - 1 teaspoon of sugar to the mixture. For a non-alcoholic version of the Bavarian sauerkraut, use apple juice.
Caraway seeds: You should definitely use them for an authentic flavor. And if you bought the spice just for this recipe, you might want to see these other recipes using caraway seeds: Sweet Irish Soda Bread, Romanian Pretzel - Covrigei, Homemade Caraway Crackers, Fried Cabbage with Bacon, Lamb Bone Soup.
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 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.
Vegetarian or vegan version
Use oil instead of lard/bacon fat, and leave out the bacon. The dish will still taste delicious!
What to do with 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 the Crispy Pork Hocks mentioned above, 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 800 g/ 1.8 lb. (Note 1)
- 1 tablespoon bacon fat Note 2
- 1 onion about 75 g/ 2.5 oz
- 2 oz bacon 50 g, Notes 3,4
- 1 medium apple about 150 g/ 3.5 oz
- 1 teaspoon granulated sugar
- 1 cup apple cider Note 5
- 1 teaspoon caraway seeds
- about ½ teaspoon fine sea salt to taste
- about ¼ teaspoon 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/ 800 g/ 1.8 lbs + 1 onion + 2 oz bacon/ 50 g + 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.about ½ teaspoon fine sea salt + about ¼ teaspoon black pepper + 1 teaspoon caraway seeds + 1 cup apple cider/ 250 ml
- 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.
- 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 ½ 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.