Why You’ll Love This Recipe
This recipe offers a perfect harmony of sweet, sour, and savory flavors. It’s easy to prepare and uses simple ingredients while delivering a comforting, traditional taste. The addition of apples softens the tanginess, making it appealing even to those who aren’t usually fans of sauerkraut. It pairs wonderfully with a variety of main dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sauerkraut
bacon
onion
apple
brown sugar
caraway seeds
apple cider vinegar
chicken broth
butter
salt
black pepper
Directions
Drain the sauerkraut slightly, reserving a bit of the liquid for added flavor if desired.
In a large skillet or saucepan, cook the bacon over medium heat until crispy. Remove and set aside, leaving some of the rendered fat in the pan.
Add butter and chopped onion to the pan and sauté until soft and lightly golden.
Stir in peeled and diced apple, cooking for a few minutes until slightly softened.
Add the sauerkraut to the pan along with brown sugar, caraway seeds, apple cider vinegar, and chicken broth. Stir well to combine.
Bring the mixture to a gentle simmer, then reduce the heat and cook for about 20–25 minutes, stirring occasionally.
Crumble the cooked bacon and return it to the pan. Season with salt and black pepper to taste.
Cook for another 5 minutes, then serve warm.
Servings and timing
Servings: 4–6
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
Use white wine instead of some of the broth for added depth.
Add juniper berries for a more traditional Bavarian flavor.
Make it vegetarian by omitting bacon and using vegetable broth.
Include a pinch of mustard seeds for extra tang.
Use honey instead of brown sugar for a different sweetness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a saucepan over low heat until warmed through, adding a splash of broth or water if needed. It can also be frozen for up to 2 months.
FAQs
What makes Bavarian sauerkraut different?
It’s milder and slightly sweet due to the addition of apples and sugar.
Can I use canned sauerkraut?
Yes, canned or jarred sauerkraut works well for this recipe.
Do I need to rinse the sauerkraut?
Rinsing can reduce sourness, but it’s optional depending on your taste.
What type of apple is best?
A slightly sweet and firm apple works best, such as a Gala or Fuji.
Can I make it ahead of time?
Yes, the flavors develop even more when made in advance.
What dishes pair well with this?
It pairs well with sausages, pork, or roasted meats.
Can I make it without sugar?
Yes, but the sweetness helps balance the tangy flavor.
Are caraway seeds necessary?
They add traditional flavor, but you can omit them if preferred.
Can I cook this in a slow cooker?
Yes, cook on low for 3–4 hours for a deeper flavor.
How do I reduce the sour taste?
Add more apple, sugar, or a splash of broth to mellow the acidity.
Conclusion
Bavarian sauerkraut is a comforting and flavorful side dish that brings a balanced twist to traditional sauerkraut. With its blend of sweet, tangy, and savory elements, it’s a versatile addition to many meals and a great way to enjoy classic German flavors at home.
PrintBavarian Sauerkraut
Bavarian Sauerkraut is a flavorful German side dish combining tangy cabbage with sweet apples, savory bacon, and aromatic spices. This milder version offers a balanced blend of sweet, sour, and rich flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Simmer
- Cuisine: German
Ingredients
- sauerkraut
- bacon
- onion
- apple
- brown sugar
- caraway seeds
- apple cider vinegar
- chicken broth
- butter
- salt
- black pepper
Instructions
- Drain sauerkraut slightly, reserving some liquid if desired.
- Cook bacon in a skillet over medium heat until crispy, then remove and set aside.
- Add butter and chopped onion to the pan and sauté until soft and golden.
- Stir in diced apple and cook until slightly softened.
- Add sauerkraut, brown sugar, caraway seeds, vinegar, and chicken broth, then mix well.
- Bring to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally.
- Crumble bacon and return it to the pan.
- Season with salt and black pepper and cook for another 5 minutes.
- Serve warm.
Notes
- Rinse sauerkraut for a milder flavor if desired.
- Use vegetable broth and omit bacon for a vegetarian version.
- Add white wine or juniper berries for extra depth.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg
