Sauerkraut is a low-calorie, easy side dish for any meal. Learn how to cook sauerkraut from a bag quickly and easily so it can make any dinner shine!
Why This Recipe Works
For me personally, this recipe (which is really just heating up an ingredient) works because:
- It is an easy recipe that is super low in calories, coming in at 22 calories per serving.
- Its strong, distinct flavor pairs well with many milder meats and dishes such as pork, chicken and potatoes.
- With just a tiny bit of effort, it is extremely easy to massively enhance the flavor (see recommendations below).
- There are many ways to eat this ingredient that make my taste buds sing (think: reuben sandwiches made with rye bread, reuben dip and chili dogs).
- It is a gut-friendly food, which I’m all about!
- The health benefits of sauerkraut are numerous and it is also great for your immune system!
What is Sauerkraut
Sauerkraut is thinly sliced raw cabbage that gets fermented. It contains a distinctive sour cabbage taste and can be made in a variety of ways, but is most well known in the form of German sauerkraut.
Through the fermentation process, the cabbage acquires a sour taste, a distinctively bold flavor, a long shelf life and probiotic-rich goodness that provides healthy gut flora.
Kraut can be made with either green cabbage or red cabbage, although the green variety is most commonly used.
Recipe Ingredients
A bag of sauerkraut – This is literally the only ingredient necessary! There are plenty of ways to dress it up, but it can be enjoyed entirely by itself.
Spices and seasonings – Sprinkle in some flavor boosters before cooking. Options include cayenne pepper, garlic powder, onion powder, black pepper, cumin, parsley, caraway seeds, thyme or paprika.
How To Cook Sauerkraut From a Bag
Empty the contents of a bag of sauerkraut into a large skillet (include sauerkraut juice). Add spices or seasonings, as desired.
Cook over medium heat for 10-15 minutes or until heated through. Serve immediately!
Recipe Notes
- There is so much room to add flavor to sauerkraut. Add chopped bacon or ground meat of any variety. Bacon fat and fats from other sources pair perfectly with this food.
- If the mixture becomes dry, add a bit of water to the pan.
- For a softer texture, simply cook the kraut for a longer period of time (up to 25 minutes) which will create a more tender end result.
- Consider adding sauces to the mix to achieve a different flavor. Horseradish sauce, apple cider vinegar and garlic sauce all taste great when paired with this ingredient.
- Add a splash of white wine while cooking for a more robust flavor.
- Chopped vegetables are a great addition, as well, Mushrooms, cherry tomatoes, zucchini, sauteed onion (white, yellow, green or red), green beans, peppers and broccoli mix in well.
- Add a touch of sweetness by adding a few tablespoons of brown sugar.
- Another option for heating this ingredient up is to spread it in a single layer in an ovenproof baking dish and baking it in the oven at 350 degrees F for 20 minutes, or until heated through. Include the sour juices from the bag to keep the whole thing from drying out during baking.
- Many types of sausage pair well with this simple side dish. It pulls out the delicious sausage flavors when mixed with smoked sausage, ground sausage or Polish sausage.
- Store leftovers in an airtight container or in a baking dish covered with aluminum foil in the fridge for up to 5 days.
What To Eat With Sauerkraut
With its distinctively strong flavor, it may be hard to know what to eat alongside delicious kraut. Read on for 17 delicious ideas about what to eat with sauerkraut.
How Long Does Kraut Last In The Fridge
Do you have kraut staring at you from inside your fridge? If so, you might be wondering if this versatile side dish is still safe to eat. Read on if you need to know: How long does sauerkraut last in the fridge?
How To Make Homemade Sauerkraut
To make a super easy sauerkraut recipe in your own kitchen, combine 3 cups of water and 2 tablespoons of salt in a large glass jar or mason jar (32-50 oz). Stir until salt dissolves.
Note: If using tap water, filter it first.
Press half of a head of shredded cabbage down into the water until it is fully immersed. Use a ziploc bag with water in it to act as a weight. Press the bag into the jar, pressing the cabbage down so all of it falls below the water line.
In order for the fermenting process to begin, nothing can peek up above the water level. Seal the jar tightly, pushing the metal lid down into the top bag of water. Let the jar sit at room temperature for 7 days.
How To Cut Cabbage
Remove and discard each outermost cabbage leaf and cut the very bottom of the stem off. Place the head of cabbage on its end so the top of the cabbage is upward. Slice down the center vertically. Cut each half lengthwise.
Remove the core and stem by cutting a wedge out of each quarter. Place each cabbage quarter onto a flat portion so it is lying flat and slice 1/4-inch strips, creating shredded cabbage.
Another option is to cut large chunks for grilling or baking (vs shredding).
FAQ About Sauerkraut
Sauerkraut is safe for dogs to consume. Since it is packed with probiotics, it is even beneficial to eat as it aids the digestive process (for dogs and humans alike).
After opening sauerkraut, it will stay fresh for up to 6 months in the fridge when stored in an airtight container.
Sauerkraut is naturally gluten free, as it is typically only made from fermented cabbage and salt.
Sauerkraut that is too sour can be tamed with the addition of fatty ingredients such as olive oil or avocado oil, or even mashed avocado.
Ways To Use Sauerkraut
- Crock Pot Reuben Dip
- Reuben Braid
- Serve over baked potatoes or cooked sweet potatoes of any kind.
- Run it through a food processor and it becomes a nice addition to any veggie or leafy salad.
- Add it as a topping on hot dogs or Chili Dogs.
- Throw it into the mix when you make your next Grilled Cheese Sandwich.
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How To Cook Sauerkraut From a Bag
Ingredients
- 32 oz sauerkraut
- Seasonings or spices as desired
Instructions
- Transfer contents of the bag of sauerkraut into a medium skillet (include juices). Add spices or seasonings, as desired.
- Cook over medium heat for 10-15 minutes or until heated through. Serve immediately!
Notes
- There is so much room to add flavor to sauerkraut. Add chopped bacon or ground meat of any variety. Bacon fat and fats from other sources pair perfectly with this food.
- If the mixture becomes dry, add a bit of water to the pan.
- For a softer texture, simply cook the kraut for a longer period of time (up to 25 minutes) which will create a more tender end result.
- Consider adding sauces to the mix to achieve a different flavor. Horseradish sauce, apple cider vinegar and garlic sauce all taste great when paired with this ingredient.
- Add a splash of white wine while cooking for a more robust flavor.
- Chopped vegetables are a great addition, as well, Mushrooms, cherry tomatoes, zucchini, sauteed onion (white, yellow, green or red), green beans, peppers and broccoli mix in well.
- Add a touch of sweetness by adding a few tablespoons of brown sugar.
- Another option for heating this ingredient up is to spread it in a single layer in an ovenproof baking dish and baking it in the oven at 350 degrees F for 20 minutes, or until heated through. Include the sour juices from the bag to keep the whole thing from drying out during baking.
- Many types of sausage pair well with this simple side dish. It pulls out the delicious sausage flavors when mixed with smoked sausage, ground sausage or Polish sausage.
- Store leftovers in an airtight container or in a baking dish covered with aluminum foil in the fridge for up to 5 days.
This is fine if you don’t mind cooking away the probiotics in the saurkraut.
Sure! I think this is a quick meal option. But if you’re looking for probiotic rich meals, there are better options. Thank you for sharing!
I really like this recipe for its simplicity. It was really ready in 25 minutes using the suggestion to warm it up in the oven. I made 1/2 the amount suggested. I added plenty of white wine and some thinly sliced onion and sliced garlic that I lay at the bottom and placed the sauerkraut on top, covered the dish and shoved it in the oven.