German•budget
Get Your Kraut On: Oma’s Easy Sauerkraut
This traditional German sauerkraut recipe is my family's favorite … simple, tangy, and perfect with bratwurst or pork roast.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 28-ounce (800 g) jar sauerkraut, drained
- 1 onion, chopped
- 1–2 tablespoons (15–30 ml) oil, butter, or bacon drippings
- ⅔ cup (160 ml) broth, white wine, apple juice, or water
- Salt and pepper, to taste
- 1–2 tablespoons (8–16 g) cornstarch
- 3 juniper berries or 1 teaspoon (2 g) caraway seeds (optional)
- 1 apple, peeled and diced (optional)
Instructions
- 1
In a large saucepan, heat the oil, butter, or bacon drippings over medium heat. Add the chopped onion and cook until soft and translucent.
- 2
Stir in the sauerkraut, liquid (broth, wine, juice, or water), and any optional add-ins like apple, juniper berries, or caraway seeds. Bring to a gentle simmer and cook for about 20–25 minutes.
- 3
Mix the cornstarch with a bit of cold water to make a slurry. Stir into the sauerkraut and cook for another few minutes until slightly thickened.
- 4
Taste and adjust with salt and pepper as needed. Serve hot as a side dish.