Bavarian Sauerkraut

I don't care for how most sauerkraut dishes, but this is how I remember enjoying sauerkraut in Germany. It is delicious! My only suggestion is to always rinse sauerkraut using warm water and drain well. I've also made this recipe using white wine and beef broth instead of sherry and chicken stock. I like to serve this with any pork or sausage and red skin boiled potatoes.

I cooked this today for my husband. It was great, my son and his girlfriend showed up just as we finished. The both dug in the crockpot and love, love, loved it!!! Great recipie - I will cook this again very soon.

I add a little bit of applesauce, sliced apples, and apple juice instead of the sherry. This variation was taught to me by my mother-in-law, whose own mother made it like that when she was growing up in Germany.

This turned out very good.

Don't expect typical stinky American sauerkraut with this recipe. This is sweet and doesn't even taste like cabbage. This is how sauerkraut is made in Germany and the recipe is very easy and good. I am a vegetarian and so I used butter instead of bacon grease and vegetable broth instead of chicken stock. It still turned out great.

I made this dish and we all loved it! I made one change I started off with Johnsonville Bratwurst sausage, I wiped my skillet down with Olive Oil added the sausage and let them simmer while covered with a lid for about 15 minutes, I added the onions and simmered for another 5 minutes or until the onions were soft. I removed the sausage and started to follow the recipe from that point by adding the rinsed and drained Sauerkraut. At the end of the recipe I put the sausage back into the Sauerkraut to simmer for about 10 minutes my total cook time was an hour and 30 minutes, I wanted my Sauerkraut soft not crunchy. I also cooked the entire meal in the skillet cover with a lid.

This was very good. The caraway seed flavor was a little much for me but my husband and kids loved it. I would probably reduce the caraway seed to half or 3/4 next time. But that's strictly a preference, overall very good.

This recipe has a delicious flavor. Used the bacon in the recipe that I cooked for the drippings. My Bavarian mother in-law gobbled it up, saying how good it was. Served it with a pork roast and roasted fingerling potatoes.

I just got back from Germany and this is very close to what I had in Germany. Definitely, a keeper!

I cooked the bacon to have the drippings. I used twice the amount of drippings the recipe listed. I did not cook the bacon until crispy. I added the soft bacon to the pot. Also, I decreased the onion to 2/3 cup. My husband loved it!

I made this for a kids birthday party, but for the adults. I omitted the bacon and substituted red wine for Sherry and it turned out great. Delicious!!

Loved the flavor. I would do this again any time

We had a St.Paddy's party and made Reubens. This was the perfect recipe for the sauerkraut. The bacon drippings and sherry age it a special flavor. Don't be afraid to add extra sherry as it cooks off. This recipe is a keeper!!!

Made this to go with a pork tenderloin. Thought it was excellent. I used all of the ingredients listed. I wound up cooking it twice as long as suggested, but I like my sauerkraut smushy, not crunchy. I wasn't sure about the sherry taste, but it def. cooks down into a very subtle flavor and adds just a , faint detection. I will def. make this again. Thank you for the recipe.

Made it to the recipe and yes I would make it again

Made with red onion and good sherry as I had it already. My boyfriend's Grandmother was Ukrainian and he said it tastest like his memory of hers growing up. High praise.

Recipe is excellent as is. However, one great tasting change for those who enjoy a bit more sweet and a little less sour - - peel and core two medium apples. Slice very thin, add to ingredients and enjoy! More like the way sauerkraut is made in Berlin.

Did not have any sherry. I think it did not affect the dish. It was great, and I will definitely make it again.

My husband and I liked the different and not as tangy taste of this sauerkraut. We will make it this way again.

I have never liked sauerkraut, one of the many ways that I disappointed my ex-wife because her family was from northern Ohio and it was a fairly common meal component in her youth. I made this recipe for our group's semi-monthly meeting meal to accompany some top quality beer brats & andouille sausages, and it was met with rave reviews. One member of our group is an older German man named Hans, and even he approved, no mean feat. Be sure to go easy on the caraway, I'd say.

Absolutely the best tasting sauerkraut I have ever had

Excellent, My go-to recipe for sauerkraut. Like other reviewers, I use apple juice instead of sherry and I increased the juice and stock to a total of about 1.5c. I love to add Penzeys Tsar Dust Memories Russian seasoning while it is cooking. Perfecto!

I had to add a little more stock because I like it a little juicy for mashed potatoes. Great Recipe!

We really liked this! It comes very close to the German sauerkraut I used get at a local German Deli.

This was awesome! I even cut a corner and skipped the bacon and onions because I was in a rush, substituting some onion powder, and it was still great. I added it to a pork roast for an early New Year's dinner, and everyone loved it!

I made this for dinner but made the following changes (just personal preferences) I used a 2lb bag of Silver Floss Barrel Cured Sauerkraut, doubled the amount of bacon drippings, and tripled the amount of caraway seed. I also substituted a half can of beer for the sherry

Didn't add the sherry, still tasted good!!

This is the least favorite sauerkraut recipe I’ve ever made. Sauerkraut is dry and lacks flavor. Would not recomend.

Great recipe! I double the recipe. First dice a pound of bacon and fry it. Then add a diced onion and 6 cloves of diced garlic and fry that to the bacon. When the onion is soft I add a stick of butter then follow the recipe from there. I also turn up the heat at the end to fry the cabbages a little bit. Best sauerkraut I’ve ever had!

Very good! Reminds me of my German grandmother's sauerkraut! Yum- will certainly make again.

No I did the receip what you suggested and it was just what we wanted ! Thank you !

Really delicious! We are keto, so I used brown Swerve sweetener, and it was perfect with some kielbasa slices (fried in more bacon drippings). I miss sweet sauerkraut, and my husband's Polish family only makes it very vinegar-y and sour. This reminded me of what I grew up eating in my German/Austrian family.

Best sauerkraut recipe I ever had. Add a little bit of apple cider vinegar just before it's ready, fits real good with the rest of the flavors, and by the time it's all cooked up the original brine has been tempered by the other flavors.

I love how it took the bite away from store bought sauerkraut. The ingredients were simple and already in the house. Easy to make and had more flavour from the bacon drippings and chicken broth vice straight vinegar. Will make this again.

use beer instead of chicken stock

Made it exactly like the recipe and loved it. Simple and delicious

Made like six portions for a big Oktoberfest culdy party. Worked great.

I didn't have 30 minutes for it to simmer but it was still very tasty to go with our New Year's pork. I am looking forward to trying it the right way next time.

very good. I used Boar's Head refrigerated sauerkraut . Didn't have bacon but used a bit of butter to saute the onion and also added a small , thinly sliced apple. Used some beef broth for the simmering. Really tasty.

Really enjoyed this, didn't have sherry so just doubled the stock. This has become a go to when there are pork chops in the house!

I will definitely make this dish again. It is not as harsh as a typical sauerkraut dish and very flavorful. I only made 1/2 of the recipe and it was plenty to serve 4 with some left over. My only change was to add a small diced apple before simmering until most of liquid is gone.

Delicious, even without the sugar. A great low-carb side. Thanks!

Had to make it Vegan so used olive oil and veg. broth and doubled the spices by adding 1 t. Pensey's Bavarian Blend to the called for 1 t. (ground) caraway seed. The sherry is an excellent addition. A good dish to make ahead for Thanksgiving. Next time I will brown whole caraway seeds and grind them fresh.

Made it to directions - even used quality Sherry rather than cooking Sherry. Had no idea that husband hates caraway seed (which I thought was best part). I liked that it didn't use a lot of butter, husband wanted traditional Ukrainian.

I used part beer and water instead of Sherry

This recipe is great but I made a few adjustments. Substituted lager instead of the chicken stock and added a tablespoon of agave nectar as I felt it needed a little something. Will definitely use this recipe again.

Sorry, I didn't try this but couldn't figure out how to delete my review. I am trying to review a different recipe. Oops

use beer instead of chicken stock

Really good. Definitely takes the "bite" out of the sauerkraut. I will absolutely make it again.

It tastes great and was easy to make!

When my husband comments about something for dinner you know it is good. Exceptional and easy.

Found dry sherry too over powering. Dry white wine might be better.