Best 6 Bavarian Kraut Salad Recipes

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Indulge in the delightful flavors of Bavarian Kraut Salad, a traditional German dish that tantalizes taste buds with its harmonious blend of tangy sauerkraut, sweet apples, aromatic onions, and a touch of caraway seeds. This versatile salad can be served as a refreshing side dish or as a standalone vegetarian meal. Explore variations of this classic recipe, including a lighter version with a zesty vinaigrette dressing, a hearty rendition with bacon and potatoes, and a unique twist featuring roasted butternut squash. Discover the culinary journey of Bavarian Kraut Salad and embark on a flavorful adventure.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL KRAUTSALAT (GERMAN COLESLAW /CABBAGE SALAD)



Traditional Krautsalat (German Coleslaw /Cabbage Salad) image

How to prepare authentic German coleslaw with white cabbage, caraway seeds and optional bacon as garnish.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 20m

Number Of Ingredients 10

1 small white cabbage (or 2/3 medium sized, just over 1 lb)
2/3 cup vegetable stock or water
1/4 cup apple cider vinegar*
1 tsp sugar
1 tsp caraway seeds (plus a pinch more for garnish)
1 1/2 tbsp extra virgin olive oil
kosher salt (to taste)
white pepper (to taste)
3-4 slices bacon (thick-cut, lean, smoked), optional
2 tsp chopped flat leaf parsley, optional

Steps:

  • 1. Shred the cabbage and place in a heat proof bowl. 2. Combine vegetable stock (or water), vinegar, sugar and caraway seeds in a small saucepan and bring to boil. Remove from heat, stir to make sure the sugar has dissolved and pour over the cabbage. Allow 15 minutes of soaking time, occasionally turning the cabbage around using kitchen tongs. 3. Optional step. While the cabbage is soaking cut the bacon into thin strips and cook in pan over medium heat to render the fat, until crispy. Place over paper towel lined plate to absorb extra fat, 4. After 15 minutes transfer the cabbage from the bowl with the vinegar liquid to a serving bowl. Be sure to drain it and discard the vinegar liquid. Add the olive oil, season with salt and pepper to taste and toss. 5. Optional step. Sprinkle with a few extra caraway seeds, chopped parsley and bacon. Serve.

Nutrition Facts : Calories 51 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 211 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SAUERKRAUT SALAD



Sauerkraut Salad image

Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.

Provided by Joan Long Dixon

Categories     Salad     Vegetable Salad Recipes

Yield 6

Number Of Ingredients 10

1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 ½ cups white sugar
1 cup vegetable oil
½ cup cider vinegar

Steps:

  • In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
  • In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
  • Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g

CRUNCHY KRAUT SALAD



Crunchy Kraut Salad image

Anyone who likes sauerkraut will enjoy this salad. I serve it as a side dish with ham, any kind of sausage or a sandwich. -Mrs. J.B. Culwell, Arlington, Texas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2-3 servings.

Number Of Ingredients 7

1 can (14 ounces) sauerkraut, rinsed and well drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup sugar
1/4 cup white vinegar
1/2 teaspoon celery seed

Steps:

  • In a large serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 170 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 894mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 4g fiber), Protein 2g protein.

BAVARIAN SAUERKRAUT SALAD



Bavarian Sauerkraut Salad image

I got this recipe from an old restaurant in Michigan- now closed for many years... It was a buffet style family restaurant called the Sweden House, It was spelled a little different,but I do not remember the spelling. A friend of mind worked there and gave me the recipe;it makes a big batch - great for parties and picnics as it...

Provided by Pat Duran

Categories     Salads

Time 15m

Number Of Ingredients 12

1 1/2 c granulated sugar,more or less to taste
1/4 c apple cider vinegar,more or less to taste
1/4 c water,optional
1/4 c vegetable oil
salt and pepper to taste
32 oz bag,sauerkraut, rinsed and well drained
1 large green bell pepper, chopped fine
1 small onion, chopped fine
3 medium carrots, shredded
1 tsp celery seed or poppy seed
1 tsp caraway seed, optional
1/4 c pimiento,chopped

Steps:

  • 1. Combine sugar, vinegar,and salt and pepper in a small saucepan. Heat on medium and bring just to a boil. Remove from heat and stir until sugar has dissolved. Add water and oil, mix to combine. Set aside to cool while preparing vegetables.
  • 2. Prepare and combine all vegetable in a large bowl, pour cooled vinegar mixture over vegetables, stir to coat all the ingredients. cover and place in refrigerator overnight.

BAVARIAN SAUERKRAUT



Bavarian Sauerkraut image

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.

Provided by dutschd

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 7

1 tablespoon bacon drippings
1 cup finely chopped onion
2 (16 ounce) packages sauerkraut, undrained
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
½ cup chicken stock
½ cup cooking sherry

Steps:

  • Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
  • Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
  • Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.

Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g

BAVARIAN KRAUT SALAD



Bavarian Kraut Salad image

Try draining off the liquid and using the kraut mixture as a burger or frankfurter topping. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories     Low Protein

Time 30m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 6

2 1/2 cups bavarian sauerkraut
1 medium onion, chopped fine
4 stalks celery, diced
1 medium green bell pepper, diced
1 cup sugar
1/4 cup vinegar

Steps:

  • Mix kraut and vegetables in a 1 quart Corning Ware dish.
  • Boil sugar and vinegar until syrupy. Pour onto kraut mixture while hot and stir.
  • Let cool to room temperature. Then refrigerate for 24 hours before serving.

Nutrition Facts : Calories 118.1, Fat 0.1, Sodium 310.3, Carbohydrate 29.6, Fiber 1.9, Sugar 27.1, Protein 0.8

Tips:

  • Use a sharp knife to thinly slice the cabbage. This will help the cabbage absorb the dressing more evenly.
  • If you don't have a mandoline, you can use a food processor to shred the cabbage. Just be careful not to over-process it, or you'll end up with mushy cabbage.
  • Use a good quality vinegar for the dressing. A cheap vinegar can make your salad taste harsh.
  • Don't be afraid to experiment with different types of vinegar. White vinegar, apple cider vinegar, and rice vinegar are all good options.
  • Add some caraway seeds to the dressing for a traditional German flavor.
  • Serve the salad immediately or chill it for later. It will keep for up to 3 days in the refrigerator.

Conclusion:

Bavarian kraut salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and flavorful salad, give this recipe a try.

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