« Pork Tenderloin | Recipe Home | Liver Pâté »

Print Options

Bavarian Sauerkraut

Posted by Elise on Jan 17, 2004

Filed under Gluten-Free, Side Dish, Vegetable, Vegetarian

Bavarian Sauerkraut

One of our favorite side dishes is hot sauerkraut, delicious served with pork or bockwurst - a mild German sausage. You can also make a sandwich with toasted or grilled dark rye bread, melted Jack, havarti, or Muenster cheese, the sauerkraut, and avocado.

Print Options

Bavarian Sauerkraut Recipe

Ingredients

  • 1 16-oz can or jar of sauerkraut (best is fresh sauerkraut in jars, found in refrigerated section of grocery store)
  • 1 cup white wine
  • 1/2 cup chopped onion
  • 1/2 cup peeled and chopped apple
  • 10 juniper berries, cracked
  • Salt and pepper
  • 1 Tbsp olive oil

Method

Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.

Indexed: German, Sauerkraut

  • Print (no photos)
  • Print (with photos)
  • Share on Facebook

You might also like...

7 Comments

Juniper berries are used to flavor Gin.

Posted by: Anonymous on February 28, 2004 8:46 AM

Not a comment but a question - do you drain the kraut first?

There is no need to drain the sauerkraut first. ~Elise

Posted by: mg on May 2, 2006 2:50 PM

What is Bavarian Sauerkraut? Is it different than regular Sauerkraut? I tried to find it for a recipe and all of the stores I went to only had regular, traditional, and crispy sauerkraut.

Bavarian sauerkraut has to do with how you prepare the sauerkraut, after you've bought it, cooking it with white wine, apple, onion and juniper berries. ~Elise

Posted by: CC on April 6, 2007 3:53 PM

What do you do after "...the onions are soft"? do you drain this before serving? Do you remove the Juniper berries?

You can scoop out the sauerkraut with a slotted spoon and serve, usually alongside pork. You do not need to remove the juniper berries. ~Elise

Posted by: FRANK A. YACKO R. N. on May 5, 2007 1:25 PM

Why do you start with a jar or glass of sauerkraut?Begin with a head of cabbage for the real McCoy. Cooking will take longer, but the result will be delicious and authentic.

Cooked shredded cabbage does not equal sauerkraut. ~Elise

Posted by: Mary on October 20, 2007 11:56 PM

My late wife made sauerkraut as a vegetable dish for supper. I like sauerkraut very much but do not know how she made it so tasty. I just dump it out of the can and heat it. It lacks a heck of a lot of the taste that my wife made. Can you help me with some suggestions?

Try using fresh sauerkraut, sold in the jars in the refrigerated section of grocery stores. Much tastier. ~Elise

Posted by: earl G. Mack on September 24, 2008 8:49 AM

This recipe was very good... much like what my Mom used to make. I added a tbsp brown sugar and that too was good.

Posted by: vth on December 1, 2008 3:01 AM

Post a comment

(Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.)

Link to this recipe

Bookmark this page using the following link: http://simplyrecipes.com/recipes/bavarian_sauerkraut/

Do you have a website? You can place a link to this page by copying and pasting the code below.

<a href="http://simplyrecipes.com/recipes/bavarian_sauerkraut/">Bavarian Sauerkraut</a>