Sauerkraut, Germany’s native superfood, is not only decidedly healthy but also a surprisingly versatile ingredient. You’ll find sauerkraut making an appearance in dishes ranging from soups, to donuts, to cake.
This side dish will complement roasted chicken or pan-fried pork chops, and also makes a tasty baked potato topping.
Fresh and live ingredients bring the power of fermented cabbage, onions, and potatoes to a updated, vegan take on German flavors.
Discover the versatility of sauerkraut and add a healthy touch to your pizza with the following tasty supper treat.
Sauerkraut lends itself perfectly to a warming winter soup. This recipe is filling enough to be a main meal. Use your favorite smoked sausage and serve with slices of German wholegrain rye bread for a satisfying cold weather meal.
Flavorful savory rolls are filled bacon, ground pork, and sauerkraut and seasoned with leeks, juniper berries and clove. Delicious served with sour cream. Perfect for Oktoberfest entertaining. (Appetizer)
Chef Olaf uses double smoked bacon for depth, and adds fresh apples, onions, and spices to balance the natural acidity of the sauerkraut.
A chicken burger stack made with potato roesti and a scrumptious chicken-sauerkraut-pineapple mix. The flavors meld together well and the roesti looks like and can be eaten as a burger.
Chef Olaf Mertens combines chocolate and sauerkraut to make a cake for adventurous souls. (Dessert)
A delectable quiche made with mild wine sauerkraut and ham on a crunchy home-made pizza crust. (Main Dish)
An easy dish made from pantry ingredients such as pizza dough, just add a green salad to make it a meal. (Main Dish)
Fish and sauerkraut is a popular combination in Germany, particularly using freshwater river and lake fish. For a lighter Sauerkraut flavor, look for Weinkraut which is steeped in white wine. It is very tasty stir-fried with shredded fresh cabbage. (Main Dish)
Baked potatoes topped by brown-golden sauerkraut and gouda cheese, mixed in deliciously light creme fraiche. A truly yummy evening meal. (Side Dish)
Sauerkraut creme soup with savory spices, pumpernickel croutons, and cream is great hot or cold. (Soup)
Jalapeno peppers stuffed with German flavors of Bavarian sauerkraut, Pilsner beer, and cheese, and served with a sour cream and Bavarian mustard sauce. (Snack)
A fresh take on burgers from Germany – made with ground turkey, sauerkraut, Emmenthaler cheese, and caraway seeds. (Main Dish)
Party appetizer or snack of bratwurst, Bavarian smoked cheese, and sauerkraut filled strudel, made easy by using phyllo dough. Recipe courtesy of Roz Denny, Modern German Cooking. (Snack)
An appetizer of grilled ham-wrapped shrimp served over sesame stir-fried napa cabbage and sauerkraut. Recipe created for Germanfoods.org by Chef Hans Röckenwagner. (Appetizer)