Bavarian Sauerkraut Makes a Dinner Complete

Bavarian sauerkraut

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.

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
  • 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
  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!


  1. Lynne B
    November 5, 2018 / 11:38 am

    I always have sauerkraut in my pantry! My kids have never developed a taste for it but my husband and I love it.

  2. ellen beck
    November 5, 2018 / 9:02 pm

    I love sauerkraut. I like it both ways. For hose who do not care for the tartness of the original, Bavarian is the way to go. I love it as a side dish, and when everyone else has it it on say hot dogs or brats, I will take a full serving!

    • nuts4stuff
      November 6, 2018 / 5:02 am

      I love sauerkraut too. We eat it all the time at my place. I even made a cake with it. Have you ever tried a chocolate sauerkraut cake?

  3. tat2gurlzrock
    January 29, 2019 / 9:01 am

    This sounds really good. We like sauerkraut but I don’t care for the kind in a can. I always buy the refrigerated type in the glass jars. I think that would work as well. I will have to give it a try!

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