Real Recipes From Real Home Cooks ®

german sauerkraut

a recipe by
Cheryl Miller
Port Orchard, WA

Wonderfully flavorful, this dish is actually better when reheated the next day.

serves 10
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For german sauerkraut

  • 2 qt
  • 4 Tbsp
    lard, bacon fat or butter
  • 1 lg
    onion, minced
  • 2 md
    apples, peeled and chopped
  • 3 - 4 c
    beef stock
  • 1 Tbsp
    caraway seeds
  • 1 Tbsp
    flour dissolved in a little cold water
  • salt, if needed

How To Make german sauerkraut

  • 1
    Rinse sauerkraut in a colander and press out excess liquid. Heat fat in big dutch oven, saute onion and apple till light brown. Add kraut, stir to coat with fat, cover and cook on low heat 10 minutes or more.
  • 2
    Add enough stock to almost cover kraut, add caraway seed, cover and cook on low heat 1 1/2 to 2 hours, adding more liquid if needed.
  • 3
    Stir in the flour and water, cook about 5 minutes more.
  • 4
    For Weinkraut, use 3/4 cup wine for part of stock. Best when reheated.

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