How to Cook Sauerkraut
Learn how to cook tangy sauerkraut with a secret ingredient: finely grated potato for a creamy, flavorful finish. Step-by-step photos included!
Servings: 4 servings
Calories: 186kcal
Ingredients
- 1 lb sauerkraut Note 1
- 1 medium onion
- 1 large apple
- 1 tablespoon sunflower oil
- 1 tablespoon granulated sugar
- 1 teaspoon black peppercorns
- 6 cloves
- 1 teaspoon juniper berries
- 3 bay leaves
- 1 large potato about 200 - 250 g/ 7 - 9 oz
- 1 cup chicken stock Note 2
Instructions
- Drain the sauerkraut. Finely slice the onion and the apple. Set aside.1 lb sauerkraut + 1 medium onion + 1 large apple
- Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes until the onions are translucent.1 tablespoon sunflower oil
- In the meantime, finely grate the potato. Set aside.1 large potato
- Sprinkle the sugar on top of the onion and apple slices, stir lightly, and let the sugar caramelize for a couple of minutes. Keep an eye on it, and don't let it become too dark, it should be only lightly caramelized.1 tablespoon granulated sugar
- Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.1 teaspoon black peppercorns + 6 cloves + 1 teaspoon juniper berries + 3 bay leaves + potato + 1 cup chicken stock
- Simmer: Bring to a boil, turn the heat down to medium-low, cover, and simmer for 30 minutes.
Notes
- Sauerkraut: You can use sauerkraut from a bag, a jar or a can.
- Stock: Beef or vegetable stock can be used instead.
Nutrition
Serving: 1/4 of the dish | Calories: 186kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 932mg | Fiber: 8g | Sugar: 14g