📝 About This Recipe
Transport your senses to a cozy German gasthof with this authentic, slow-braised sauerkraut. Unlike the raw version found in jars, this preparation transforms the humble fermented cabbage into a silky, savory-sweet masterpiece infused with smoky bacon, aromatic juniper berries, and crisp apples. It is the quintessential German side dish, offering a complex depth of flavor that perfectly balances acidity with rich, earthy undertones.
🥗 Ingredients
The Cabbage Base
- 2 lbs Sauerkraut (high-quality, fermented in brine; drained and lightly rinsed)
- 1 large Yellow Onion (finely diced)
- 1 large Granny Smith Apple (peeled, cored, and grated)
The Flavor Foundation
- 4 ounces Schwenkbraten or Thick-cut Bacon (diced into small lardons)
- 2 tablespoons Unsalted Butter
- 1 tablespoon Granulated Sugar (to balance the acidity)
Aromatics and Liquid
- 1/2 cup Dry Riesling or White Wine (German varietal preferred)
- 1 cup Vegetable or Chicken Stock (low sodium)
- 5-6 pieces Juniper Berries (lightly crushed to release oils)
- 2 pieces Bay Leaves (fresh or dried)
- 1 teaspoon Caraway Seeds (whole)
- 4-5 pieces Whole Black Peppercorns
- 1/2 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Place the sauerkraut in a fine-mesh colander. Rinse briefly under cold running water to remove excess saltiness, then squeeze firmly with your hands to remove as much moisture as possible.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is golden brown and crispy.
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3
Add the finely diced onions to the pot. Sauté for 5-7 minutes until they become translucent and slightly golden around the edges.
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4
Sprinkle the sugar over the onions and bacon. Stir constantly for 1-2 minutes until the sugar melts and begins to lightly caramelize, which provides a beautiful color and depth.
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5
Stir in the grated apple. The natural pectin in the apple will help create a silky texture for the sauce as it cooks down.
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6
Add the rinsed and squeezed sauerkraut to the pot. Use two forks or a wooden spoon to break up any clumps and toss it thoroughly with the onion and bacon mixture.
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7
Deglaze the pot by pouring in the Riesling. Scrape the bottom of the pan to release any flavorful browned bits (fond).
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8
Add the juniper berries, bay leaves, caraway seeds, and peppercorns. For easier removal later, you can place these in a small cheesecloth sachet or tea infuser.
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9
Pour in the stock until the liquid just barely reaches the top of the cabbage. Do not submerge it completely.
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10
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer gently for 40-45 minutes. Check occasionally to ensure there is still a bit of liquid; if it looks dry, add a splash more stock.
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12
Remove the lid for the final 5 minutes of cooking to allow any excess liquid to evaporate, leaving the cabbage glistening and tender.
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13
Remove the bay leaves and whole peppercorns. Taste and adjust the seasoning with salt if necessary, though the bacon and kraut often provide enough salt.
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14
Transfer to a warm serving bowl and serve immediately while steaming hot.
💡 Chef's Tips
Always rinse your store-bought sauerkraut; this allows you to control the final salt and acid levels of the dish. For a vegetarian version, omit the bacon and use smoked paprika and a touch of soy sauce to replicate the smoky umami flavor. If the sauerkraut is still too tart after cooking, stir in a teaspoon of honey or extra grated apple at the very end. Don't skip the caraway seeds; they are traditional not just for flavor, but because they aid in the digestion of cabbage. This dish tastes even better the next day after the spices have had more time to meld, so feel free to make it in advance.
🍽️ Serving Suggestions
Serve alongside grilled Bratwurst or Knackwurst with a dollop of spicy German mustard. Pairs beautifully with a crisp, cold Pilsner or a dry German Riesling to cut through the richness. An essential accompaniment to Schweinebraten (Roast Pork) or crispy Pork Knuckle (Schweinshaxe). Serve with a side of buttery mashed potatoes or traditional German potato dumplings (Kartoffelklöße). Great as a topping for a gourmet Reuben sandwich or a hot dog with caramelized onions.