German Sauerkraut Recipe

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Helene Johnsen


Even if you are not a sauerkraut lover, you will enjoy it made this way. I have converted several people who didn't think they would like it and they ended up loving it! It isn't truly as sour as some recipes, but actually quite mild. Give it a try. =o)

★★★★★ 1 vote
Approx. 10
20 Min
2 Hr 15 Min


2 medium
apples, chopped
1 medium
onion, chopped
1/3+ c
butter or margarine
1 c
water/white wine*
bay leaf
1 pinch
1/2 c
salt pork, scored every ½ inch
2 jar(s)
sauerkraut, equals 32oz**
1 medium
potato, grated


1Chop apples and onions then sauté them in butter until transparent. Add water*, spices and salt pork. Place sauerkraut loosely into mixture and simmer two hours at very low heat, stirring occasionally to prevent mixture from sticking. If liquid evaporates, add a little more water. After cooking time has elapsed, finely grate the raw potato into the sauerkraut. Stir with a fork until well mixed. Let it simmer five minutes more, and the sauerkraut is ready. Great served with sausages.
2*You can use ½ portion white wine instead of all water in the sauerkraut mixture. It is good either way. As it says above, use more water when the liquid evaporates.
3**If you want the kraut to be stronger, do not rinse it. If you prefer it a bit milder, rinse it lightly in a strainer.


About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy