Best 9 Sweet Sour Sauerkraut Bayrich Kraut Recipes

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## Sauerkraut: A Journey Through Bavarian Culinary Traditions

Sauerkraut, a German delicacy with a rich history, takes center stage in this culinary journey to Bavaria. Embark on a tantalizing adventure with three distinct sauerkraut recipes that showcase the diverse flavors of this fermented cabbage dish.

1. **Sweet and Sour Sauerkraut (Bayrisch Kraut):** This classic Bavarian recipe strikes a perfect balance between sweet and sour, with a hint of smokiness. Tender white cabbage is fermented to perfection, then simmered in a flavorful broth of vinegar, sugar, and bacon, resulting in a tangy and aromatic dish that pairs wonderfully with hearty meats and dumplings.

2. **Red Cabbage Sauerkraut:** Experience the vibrant colors and bold flavors of red cabbage sauerkraut. Red cabbage, with its naturally sweet and slightly peppery taste, is fermented with juniper berries, apples, and red wine, creating a captivating interplay of sweet, sour, and fruity notes. This colorful dish is a delightful accompaniment to roasted meats and grilled sausages.

3. **Oktoberfest Sauerkraut:** Celebrate the spirit of Oktoberfest with this festive sauerkraut variation. White cabbage is fermented with a blend of traditional spices, including juniper berries, caraway seeds, and bay leaves, resulting in a complex and aromatic flavor profile. Simmered in a rich broth infused with apples, bacon, and a touch of beer, this sauerkraut embodies the convivial atmosphere of the world's largest folk festival.

Let's cook with our recipes!

SWEET-AND-SOUR SAUERKRAUT



Sweet-and-Sour Sauerkraut image

Categories     Tomato     Vegetable     Side     Vegetarian     Quick & Easy     Spice     Oktoberfest     Vegan     Cabbage     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

1 large onion, halved lengthwise and thinly sliced crosswise (2 cups)
2 large garlic cloves, finely chopped
3 tablespoons vegetable oil
1 teaspoon cumin seeds, toasted
10 whole allspice, crushed
1 (28-ounce) can whole tomatoes in juice
1/2 cup packed dark brown sugar
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3 pound packaged sauerkraut, rinsed well and drained

Steps:

  • Cook onion and garlic in oil in a 3 1/2- to 4-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Increase heat to moderate, then add cumin and allspice and cook, stirring, 30 seconds. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer, stirring occasionally and breaking up tomatoes, 10 minutes. Stir in sauerkraut and bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until most of liquid is absorbed, about 30 minutes.

SWEET AND SOUR SAUERKRAUT



Sweet and Sour Sauerkraut image

A wonderful twist on sauerkraut. A great side dish that goes with so many dishes. I do cut back on the brown sugar. I think it's a little too sweet with the whole cup.

Provided by cookin-ez

Categories     Low Protein

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5

4 slices bacon, diced
1 medium onion, chopped
1 (27 ounce) can sauerkraut, drained
1 (14 ounce) can diced tomatoes, drained
1 cup brown sugar, packed

Steps:

  • In a large skillet cook the bacon until crisp. Remove to paper towels and saute the onion in the drippings.
  • Stir in the sauerkraut, tomatoes, brown sugar and the bacon. Bring to a boil. Transfer to a greased casserole dish. Bake, uncovered at 350 for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 154.7, Fat 4.3, SaturatedFat 1.4, Cholesterol 6.2, Sodium 702.8, Carbohydrate 28.5, Fiber 2.7, Sugar 24.6, Protein 2.2

SWEET & SOUR SAUERKRAUT (BAYRICH KRAUT)



Sweet & Sour Sauerkraut (Bayrich Kraut) image

Make and share this Sweet & Sour Sauerkraut (Bayrich Kraut) recipe from Food.com.

Provided by Kendra Brokstad

Categories     German

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup sugar
1/2-1 cup butter
1 (1 lb) can stewed tomatoes
1 (1 lb) can sauerkraut
1 (1 lb) package Polish sausage (optional)

Steps:

  • Simmer sugar, butter and tomatoes for half an hour in skillet.
  • Add to drained sauerkraut and polish sausage in baking dish.
  • Cover and bake at 325° for an 90 minutes,or put in crock pot for same time.
  • Goes well with mashed potatoes.

SANDY'S SWEET SLOW COOKER SAUERKRAUT



Sandy's Sweet Slow Cooker Sauerkraut image

Every New Year's Day, my mom would make her 'famous' sauerkraut. It is more than a traditional meal to ensure a prosperous new year; it is simply delicious (and easy)! Even for those who do not usually enjoy sauerkraut, this recipe's sweet flavor is hard to resist!

Provided by MellieLynn

Categories     Side Dish

Time 8h20m

Yield 8

Number Of Ingredients 9

1 quart sauerkraut, drained and rinsed
1 ½ cups water
¾ cup diced carrot
¾ cup brown sugar
⅔ cup chopped apple
½ sweet onion, minced
1 teaspoon caraway seeds
salt and ground black pepper to taste
1 pound fully cooked kielbasa, cut into 1-inch pieces

Steps:

  • Place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. Cook on Low for about 7 hours; add kielbasa. Cook for one more hour.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 23.5 g, Cholesterol 37.5 mg, Fat 15.7 g, Fiber 4 g, Protein 8.3 g, SaturatedFat 5.3 g, Sodium 1302 mg, Sugar 18.1 g

HOT SWEET AND SOUR SAUERKRAUT AND CABBAGE SALAD



Hot Sweet and Sour Sauerkraut and Cabbage Salad image

A really tangy combination for those who can't get enough cabbage in all it's forms! From "Recipes from America's Restored Villages" cookbook

Provided by nvermd

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 head white cabbage, finely sliced
1/4 head red cabbage, finely sliced
2 cups sauerkraut
1 tablespoon mustard
2 cups salad dressing
1/4 cup sugar
1 tablespoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Simmer sauerkraut, mustard, salad dressing, sugar, celery seeds, salt and pepper about 10 minutes, stirring frequently.
  • Pour over white and red cabbage slices and mix.
  • Season with additional salt if necessary.
  • Serve hot.

BAVARIAN SAUERKRAUT - WINE KRAUT



Bavarian Sauerkraut - Wine Kraut image

This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves Pork and Sauerkraut every New Years 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 (sorry), since it was pulled from a collection of hand written recipes I've kept for years. However, I made it as a side dish for this New Years Day dinner and it was a complete "hit"!! This is certainly not your typical "sour" sauerkraut recipe. Enjoy!

Provided by mysophie

Categories     Vegetable

Time 45m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 7

1 tablespoon bacon drippings
1 cup onion, finely chopped
2 lbs sauerkraut
1 tablespoon brown sugar (well packed)
1 teaspoon caraway seed
1/2 cup chicken stock
1/2 cup cooking sherry

Steps:

  • In a large skillet, heat the bacon drippings and saute the onion until soft (medium heat works well). Place sauerkraut (with juices) in a large bowl. Cover completely with water. Hand stir to mix water throughout the sauerkraut. Collect sauerkraut by handfuls and squeeze out "most" of the liquid and add the sauerkraut (one handful at a time) to the skillet. Then add the caraway seeds, sugar, chicken stock and sherry and combine thoroughly. Heat to a slow boil and then reduce the heat and simmer until just about all the liquid is evaporated. I cooked at very low heat, for about 30-40 minutes. Also make sure you stir occassionally to incorporate all of the ingredients. Serve immediately.
  • Fantastic on hot dogs, and perfect used as a side dish with Roast Pork Shoulder and Mashed Potatoes.

Nutrition Facts : Calories 159.2, Fat 2.7, SaturatedFat 1, Cholesterol 2.6, Sodium 1038.8, Carbohydrate 15, Fiber 4.3, Sugar 7.2, Protein 2.3

SWEET-AND-SOUR KRAUT



Sweet-And-Sour Kraut image

Folks who aren't fond of the "sour" in sauerkraut will enjoy this vacation sweetened with brown sugar and priced at 29 cents a serving. "This side dish sounds strange, but it's really good-even cold," assures Margery Bryan of Moses Lake, Washington.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 5

4 bacon strips, diced
1 medium onion, chopped
1 can (27 ounces) sauerkraut, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup packed brown sugar

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. , Stir in sauerkraut, tomatoes, brown sugar and bacon. Bring to a boil. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts :

AWESOME SWEET AND SOUR KRAUT!



Awesome Sweet and Sour Kraut! image

This is a good homemade sourkraut that is good served almost anytime, almost anywhere! Look for sweet-sour apples, such as Gala or Braeburn. Enjoy!

Provided by Sharon123

Categories     German

Time 1h5m

Yield 10 cups

Number Of Ingredients 18

1 teaspoon ground dried chile (ancho is good)
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon caraway seed
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon ground mace
2 tablespoons vegetable oil
4 cups julenne onions
1 head cabbage, cut into julienne strips 1/4 to 12 inch wide (about 10 to 12 cups)
2 -4 unpeeled apples, cut into thin wedges (2 if large, 4 small)
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 cup balsamic vinegar
1 cup dry white wine
1/4 cup firmly packed dark brown sugar

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • Heat the oil in a 6 quart pot over high heat just until the oil begins to smoke, about 4 minutes.
  • Add the onions and cook, stirring occasionally, until they start to brown, about 8 minutes.
  • Stir in the cabbage, apples, garlic, and ginger and cook, stirring frequently, for 4 minutes.
  • Add the vinegar and scrape up all the brown bits on the bottom of the pot.
  • Stir in the wine, brown sugar, and the seasoning mix.
  • Cover, reduce the heat to medium, and cook, stirring occasionally, until the cabbage is tender and cooked down very well, about 25 to 30 minutes.
  • Can be served hot or cold, almost anytime, almost anywhere.

SWEET AND SOUR SAUERKRAUT



Sweet and Sour Sauerkraut image

I found this recipe in Gourmet magazine---it is a delicious make-ahead side dish. Serve with brats and beer for Oktoberfest. Posted for ZWT4.

Provided by MamaJ

Categories     Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 10

1 large onion, sliced
2 large garlic cloves, minced
3 tablespoons vegetable oil
1 teaspoon cumin seed, toasted
10 whole allspice, crushed
1 (28 ounce) can whole tomatoes
1/4-1/2 cup packed dark brown sugar
1 1/2 teaspoons salt
1/4 teaspoon black pepper
3 lbs sauerkraut, rinsed well and drained

Steps:

  • Cook onion and garlic in oil in heavy saucepan over moderately low heat, until golden brown, about 30 minutes.
  • Increase heat to moderate, and add cumin and allspice and cook 30 seconds.
  • Add tomatoes (including juice), brown sugar, salt, and pepper and simmer. Break up tomatoes and cook 10 minutes.
  • Stir in sauerkraut and bring to a boil.
  • Reduce heat and simmer, partially covered, until most of liquid is absorbed (about 30 minutes).

Nutrition Facts : Calories 145.8, Fat 5.8, SaturatedFat 1, Sodium 1268, Carbohydrate 27.2, Fiber 7.9, Sugar 10.6, Protein 3.1

Tips:

  • Use a sharp knife to thinly slice the cabbage. This will help the sauerkraut ferment evenly.
  • Add plenty of salt to the cabbage. This will help to draw out the water and create a brine, which is essential for fermentation.
  • Pack the cabbage tightly into the fermentation vessel. This will help to exclude air and prevent spoilage.
  • Keep the sauerkraut in a cool, dark place for 4-6 weeks. This will allow the fermentation process to take place.
  • Once the sauerkraut is fermented, it can be stored in the refrigerator for several months.

Conclusion:

Sweet and sour sauerkraut is a delicious and healthy fermented food that can be enjoyed as a side dish or condiment. It is a good source of probiotics, which are beneficial bacteria that can help to improve gut health. Making your own sauerkraut is easy and affordable, and it is a great way to use up leftover cabbage.

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