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Rating: 4.54 stars
80 Ratings
  • 5 star values: 56
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.

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  • Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.

  • Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Nutrition Facts

52 calories; protein 1.5g; carbohydrates 10.9g; fat 0.2g; cholesterol 0.3mg; sodium 848.3mg. Full Nutrition
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Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2013
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. Read More
(36)

Most helpful critical review

Rating: 1 stars
04/22/2019
This is the least favorite sauerkraut recipe I ve ever made. Sauerkraut is dry and lacks flavor. Would not recomend. Read More
(1)
80 Ratings
  • 5 star values: 56
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
12/08/2013
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. Read More
(36)
Rating: 5 stars
01/27/2013
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. Read More
(30)
Rating: 5 stars
11/16/2015
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. Read More
(17)
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Rating: 5 stars
02/24/2013
This turned out very good. Read More
(17)
Rating: 5 stars
01/01/2014
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. Read More
(11)
Rating: 5 stars
09/25/2015
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. Read More
(10)
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Rating: 5 stars
02/19/2014
This was excellent. Most other ones call for tons of fatty pork but I swear this makes kraut which is just as good. I appreciated the other reviews. Am on vacation and didn't have enough sherry so added wine to make up the difference. I'll try another reviewer's suggestion of red wine today. Thanks to all. Read More
(7)
Rating: 5 stars
02/17/2014
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. Read More
(6)
Rating: 5 stars
01/07/2017
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. Read More
(4)
Rating: 1 stars
04/22/2019
This is the least favorite sauerkraut recipe I ve ever made. Sauerkraut is dry and lacks flavor. Would not recomend. Read More
(1)