Is your appetite craving for a change? In that case, try this Braised Sauerkraut recipe to escape from your regular mac n’ cheese! Don’t worry; I will guide you through the process so you won’t have to worry about burning down your whole kitchen!
This classic Polish Braised Sauerkraut recipe is perfect for any occasion. It’s warm, hearty, and can be served with anything, from pork roast to beef!
Moreover, the braised kraut recipe isn’t that complicated as it sounds. Hence, you don’t have to be Gordon Ramsay while preparing this meal!
So, without wasting much time, let’s get all the juicy deets!
What Is Polish Sauerkraut?
The Polish Sauerkraut is nothing but fermented cabbages! This amazing side dish is full of flavors and nutrition, which is quite a rare combination!
Sauerkraut is popular in many cuisines; that’s no secret. But the traditional recipes of Poland and Germany are the heartiest ones according to food lovers worldwide!
This fermented dish offers tons of health benefits, more than you can get from a raw cabbage! Yes, the sauerkraut is full of fibers and minerals, and the probiotics in it allow your body to absorb nutrients in a better way!
On top of everything, it is a gluten free food! Well, if that doesn’t blow your mind, I don’t know what will!
What Is the Difference between Bavarian Sauerkraut and Regular Sauerkraut?
When it comes to fresh sauerkraut, you can go for the German or the Bavarian ones. The key difference between the Bavarian and German sauerkraut is that the Bavarian one has a milder and sweeter flavor. Moreover, the German sauerkraut doesn’t use caraway seeds for flavoring.
How to Cook Braised Sauerkraut – The Best Recipe You Can Find
There are plenty of ways to cook braised sauerkraut, and all of them come with their perks. But the one I’m giving you is simple yet full of flavors and amazingly versatile. This side dish can be served with anything, from pork chops, reserved bacon, bratwurst, whatever you want!
In our recipe, we’ve got our inspiration from Julia Child. And as her recipes are mouth-watering, you will love the flavoring of this dish without a doubt.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 Minutes
Yield: 4-6 servings
Ingredients You Will Need
- 2lbs sauerkraut (Fresh or Canned)
- 3tbsn of butter or duck/chicken fat
- 3 cups of onions (medium-sized, thinly sliced)
- 1 cup dry white wine
- 3 cups of chicken stock
- ½ teaspoon of caraway seeds
- 1 teaspoon of fresh thyme (finely chopped)
- 2 bay leaves
- 4-5 Juniper berries
- Salt
- Grounded black pepper
Direction
Step One – Wash the Sauerkraut
Take out your sauerkraut and put it in a sieve for washing it. This way, you can remove some of the salt and brine but don’t rinse sauerkraut for too long. Otherwise, you will lose all the delicious flavors.
When you’re done with the rinsing, drain the sauerkraut and set it aside. You can also use the sauerkraut without rinsing, whichever you prefer.
Step Two – Cook the Onions
Now place a large and non-reactive saucepan in the oven and melt the unsalted butter. After that, add your thinly sliced onion and white wine to it.
Subsequently, bring them to a simmer, cook the whole thing on medium low heat for 8-10 minutes, and keep stirring occasionally.
Step Three – Add the Chicken Stock and Sauerkraut
When the onion gets softened in the pan, it is time to add the sauerkraut and chicken stock and start cooking. In this stage, you have to put all your spices too. So, add the pepper, caraway seeds, bay leaves, crushed juniper berries, and pepper and cover the pot.
And before you put salt in the dish, don’t forget to taste it.
Step Four – Bring It to a Simmer on Medium Heat
After adding all the ingredients, you have to cook the mixture for 30 minutes or so. Cover the saucepan and stir the sauerkraut once in a while. And don’t cook it on high heat; it will ruin the aroma of the dish.
Step Five – Serve It
After continuously boiling it for 30-45 minutes, you can put out the oven if the liquid has almost dried up and the kraut is tender. However, some traditional Polish families eat their braised kraut with a soup-like texture. So, if you want it to be cooked like that, feel free to add some more chicken stock and give it a stir.
During this time, you can add some salt or pepper if the dish needs seasoning. And if you think it’s perfectly done, take it out from the oven and serve hot with pork chops, smoked bacon, or wurst to please the crowd!
Frequently Asked Questions (FAQ)
1. Are you supposed to rinse jarred sauerkraut?
If you are using jarred sauerkraut, you don’t need to wash it as it comes with just salt and water. But the intense flavor may make your recipe a bit salty. So, to avoid that, you can give it a quick rinse.
However, if you are not willing to wash your sauerkraut, be careful while seasoning your dish!
2. What can I add to sauerkraut for flavor?
While making sauerkraut, here are the things you can add for flavoring and balance the sour taste.
- Garlic
- Caraway seed
- Bay leaves
- Carrot
- Onions
- Crushed juniper berries
- Fennel
- Ginger
- Lemon peel
3. Can I cook raw sauerkraut?
Yes, you can cook your raw sauerkraut if you want. All you have to do is follow my recipe given above, and everything will be peachy in the world again!
4. Do I need to get a large Dutch oven for braising sauerkraut?
No, you don’t have to get a Dutch oven to cook the sauerkraut. Some traditional recipes use this method, but you can make this recipe without this oven. Whatever you have in the house will work fine!
5. Can I keep the Braised Sauerkraut in the freezer?
To freeze this dish, wait for it to get cold enough, and then you can store it using a container. You can keep it frozen for three months max; keep that in mind.
Wrap Up
So, here is our braised sauerkraut recipe for you. Wasn’t that super easy? All you need is to cook with patience, and the dish is worth all your efforts.
And once you taste that braised sauerkraut, there will be a party in your mouth, and trust us, you’ll crave for more every day!
This dish can be served on any occasion with any main dish. So, if you want to woo everyone with your culinary magic, don’t forget to try this one!
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