Sauerkraut Recipe

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Christoph Arnold


This is my version, taken from the way my mother and grandmother used to make it. I varied the ingredients a little, so feel free to do the same! For the meat portion of this recipe, I have used Knockwurst and country boneless ribs with great success.


★★★★★ 1 vote

30 Min
2 Hr


  • 3 large
    sauerkraut (preferably hebrew national)
  • 1 large
    onions, yellow, medium, finely chopped
  • 1 lb
    bacon, double smoked
  • 1 medium
    apple (preferably granny smith), finely chopped
  • 1 l
    pork broth
  • 1 bottle
    white wine, your choice
  • 1 large
    pork cuts of your choice (see notes)
  • 2 Tbsp
    olive oil

How to Make Sauerkraut


  1. Start by draining your sauerkraut in a thin-wired collander. Rinse with cold water to remove some of the excess salt water.
  2. In a large skillet, saute the bacon in 1 tbls of olive oil until the fat starts to turn translucent.
  3. Add the diced onion, and saute with the bacon until the onion starts to soften.
  4. Pour the bacon/onion combo into the pot you'll be using to cook the sauerkraut. In this case, I prefer the black metal roasting pans.
  5. Add the chopped apple to the bacon and onion and mix thoroughly to combine. The apple in this recipe removes some of the bitterness from the sauerkraut.
  6. Add the sauerkraut to the bacon/onion/apple, and stir to combine. Ensure that the sauerkraut is level.
  7. Thoroughly clean your skillet, because you'll be using it again.
  8. If you're using the country ribs for this recipe, add a generous amount of salt and pepper to each side.
  9. Brown each rib in the other tbl of olive oil, ensuring each side has been seared. They should be a golden brown color at this point.
  10. Preheat the oven to 375 degreed Fahrenheit.
  11. Pour the pork broth in to the pot of sauerkraut. At this point, then add enough white wine to come to roughly 1/2 inch below the sauerkraut level.
  12. Heat the sauerkraut combo to boiling, then turn off the heat.
  13. Set each rib on top of the sauerkraut, and push each one halfway in. After one half hour, turn the ribs so the other half in partially submerged.
  14. After 2 hours, remove the sauerkraut from the oven, and enjoy!

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About Sauerkraut

Course/Dish: Other Side Dishes, Pork
Other Tag: Quick & Easy

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