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


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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


  • 1Start by draining your sauerkraut in a thin-wired collander. Rinse with cold water to remove some of the excess salt water.
  • 2In a large skillet, saute the bacon in 1 tbls of olive oil until the fat starts to turn translucent.
  • 3Add the diced onion, and saute with the bacon until the onion starts to soften.
  • 4Pour 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.
  • 5Add 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.
  • 6Add the sauerkraut to the bacon/onion/apple, and stir to combine. Ensure that the sauerkraut is level.
  • 7Thoroughly clean your skillet, because you'll be using it again.
  • 8If you're using the country ribs for this recipe, add a generous amount of salt and pepper to each side.
  • 9Brown 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.
  • 10Preheat the oven to 375 degreed Fahrenheit.
  • 11Pour 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.
  • 12Heat the sauerkraut combo to boiling, then turn off the heat.
  • 13Set 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.
  • 14After 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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