Bavarian Sauerkraut Makes a Dinner Complete

Sauerkraut is one reliable staple that always is in my pantry. I use it either as a side dish or as an ingredient in a casserole for the delicious flare it gives food. The side dish recipe that I want to share with my Bavarian Sauerkraut has a different foreign twist through caraway seeds and browned onions that are subtly sweetened to curb the sauerkraut’s normal tartness before firing up the taste with black pepper. What you have left with elevates the taste of ordinary sauerkraut with a wonderful infusion of what tastes like rye bread to the dish.

My family has always loved the taste of sauerkraut. For as long as I can remember, I have been eating sauerkraut in one form or another. Besides how delicious it is, sauerkraut also is a wonderful addition to your diet for its health benefits as well.

Bavarian Sauerkraut Also Has Health Benefits to Its Great Taste

Thanks to the fermentation process sauerkraut undergoes, it develops a lot of beneficial probiotics that are good for the gut. In addition to further help your gut work more efficiently, it has lots of dietary fiber and vitamins C, K, potassium, calcium, and phosphorus to offer for health.

Here’s another idea for you if you have any leftovers of Bavarian Sauerkraut. One suggestion is to use it for topping my Bavarian Pizza creation. Instead of normal pizza with tomato sauce, my version has sausage, onion, mozzarella cheese, and sauerkraut, which makes it simply delicious.

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Bavarian Sauerkraut

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

My Bavarian Sauerkraut has a unique foreign twist through caraway seeds and browned onions that are subtly sweetened to curb the sauerkraut’s normal tartness before firing up the taste with black pepper.

Course: Side Dish

Cuisine: American

Keyword: Bavarian Sauerkraut, sauerkraut recipes

Author: Mary Balandiat

Ingredients

• 1 can 27-oz. sauerkraut, drained and rinsed
• 1 medium onion finely chopped
• 3 tablespoons of olive oil
• 2 tablespoons of sugar
• 1 tablespoon of caraway seeds
• ½ teaspoons of black pepper
• ½ teaspoons of salt

Instructions

1. Drain and rinse the sauerkraut before cooking in some water to boil in a covered pot on your stove.

2. After the sauerkraut has boiled and finished cooking in about 15 minutes, then drain.
3. In a frying pan, fry the chopped onions in the olive oil until golden brown.
4. Add the drained sauerkraut to the onions along with the sugar, caraway seeds, black pepper, and salt and mix through. Continue cooking for about 15 or 20 more minutes before serving.
5. ENJOY!