Sour, Sweet, Crunchy and Satisfying! PLUS, EASY FAST AND AFFORDABLE! This German Sauerkraut Recipe fits the bill perfectly with how to cook canned sauerkraut!
Why This German Sauerkraut Recipe Works…
- FAST
- EASY
- FLAVORFUL
- Crunchy and PERFECT with Kielbasa, smoked sausage or brisket!
- Perfect SWEET AND SOUR taste with the seasonings that are added.
Here’s How It’s Done…
STEP 1.
Melt the butter in a pan, add the garlic and onion (if using garlic and onion powder, then simply add the canned sauerkraut first).
STEP 2.
Add all the seasonings and the apple pieces.
STEP 3.
Heat until heated through and simmering. Serve warm
Frequently Asked Questions (FAQ’s)
Can I use sauerkraut from a bag or from a jar for this recipe?
YES! Of Course! Canned sauerkraut, jarred sauerkraut or chilled bagged sauerkraut works fine! You’ll need to account for any size changes by increasing the other ingredients as needed.
While you are trying out Sauerkraut Recipes, you might also want to try How to Cook Sauerkraut from a Bag Recipe (Easy)!
Can I cook this sauerkraut recipe in the microwave?
Absolutely! Do the following:
- Add all of the ingredients to a microwave safe bowl (first drain the sauerkraut).
- Heat on high heat for 1 minute, remove and stir.
- Heat for 30 second intervals until heated through.
Can I Make This Quick Sauerkraut Recipe in the Oven?
Yep! You CAN!
- Pour the water out of the sauerkraut.
- Put all of the ingredients into an ovenproof baking dish. Cover with aluminum foil
- Bake at 350 degrees for 20 minutes. Remove from the oven and stir.
How Do I Cook Canned Sauerkraut on the Stove?
Just follow the recipe listed below!
Does Canned Sauerkraut Even Need To Be Cooked?
Actually, canned, jarred and refrigerated sauerkraut does not have to be cooked before you eat it. Essentially, you are just heating it up.
What Are the Benefits of Eating Sauerkraut?
Sauerkraut is one of the oldest ways to preserve cabbage and it is loaded with good stuff! I recommend checking out THIS article about the health benefits of sauerkraut.
Can I Just Heat Up Sauerkraut to eat it?
Yes, absolutely you can! It is good that way. The recipe that I am giving you is simply enhancing the flavors of the basic sauerkraut to bring out the best!
Tips & Tricks for Making This Quick Sauerkraut Recipe
Tips & Tricks for Making This Quick Sauerkraut Recipe- Drain the sauerkraut well and if you are concerned about salt at all, then rinse well with cool water as well. Squeeze the water out before beginning the recipe.
- If you do not have any chicken stock, it is ok to just use water, but the flavor won’t be as good.
- If you don’t like caraway seeds, it’s ok, just leave them off. HOWEVER, I have to say, you’ll be missing an important taste! Caraway in this dish placed against the apple and the sauerkraut is simply delicious! Give it a try!
- Cut the apple into small pieces that are roughing the same size. Pencil eraser size is the best.
- Check out my Crockpot Sauerkraut and Weiners!
PRO TIP: Sauerkraut is WONDERFUL with kielbasa, polish sausage or smoked sausage. Try one of those with this recipe. Cocktail weiners cut in half and added to this recipe is also VERY GOOD!
What Can I Serve With Canned Sauerkraut?
My family LOVES Bacon Wrapped Hot Dogs or Meatloaf with this dish!
Try Some of My Other Canned Food Recipes Today!
How To Cook Canned Pinto Beans
How To Cook Canned Black Beans
YA’LL HELP ME OUT, OK?
Please leave me a comment and 5 STAR ( 🌟 🌟🌟🌟 🌟 ) review, I ALWAYS love to hear from you and your comments MAKE MY DAY! (Plus, it helps me out by letting everyone know that this is the place to find good recipes!)
How To Cook Canned Sauerkraut
Ingredients
- 2 tbs butter
- ½ onion (minced) or 1 teaspoon onion powder
- 2 garlic cloves (minced) or 1 teaspoon garlic powder
- 2 15 oz cans sauerkraut
- 1 Cup chicken stock
- 1 teaspoon granulated sugar
- ½ teaspoon ground black pepper
- ¼ teaspoon caraway seeds
- 1 sweet apple (Gala is a good choice) cut into small cubes ( pencil eraser size and peeled.)
- Salt per taste
Instructions
- In a medium sized saucepan over medium heat, melt the butter and then add the minced onion and garlic until softened.
- While the onion and garlic are cooking, drain the sauerkraut.
- When the onion and garlic are softened, add the drained sauerkraut, chicken stock, sugar, black pepper, caraway seeds and apple chunks.
- Heat over medium heat until simmering and the dish is heated through.
- Taste and add salt as needed.
Notes
- If you are using onion powder and garlic powder like I am in the video, you will just put the sauerkraut in the pan first, then add the garlic and onion powder. Add the butter as well.
- If you want to make this recipe for just 2 people, make it like I do in the video using just one can and cutting the other ingredients in ½.
- Caraway seeds aren't to everyone's liking, however, I recommend you try them in this recipe because they are super tasty!
- Feel free to substitute any other sugar sweetener for the granulated sugar (maple syrup, honey, etc.).
Nutrition
Debbie says
Awesome!
Wendi Spraker says
Hi Debbie! I'm so glad that you enjoyed it and thank you so much for coming back and leaving a comment!
John Leigh says
Great and useful ty
Wendi Spraker says
Hi John,
Thanks for the comment and I'm glad you enjoyed it!
Ellie says
Delicious way to re-vamp canned sauerkraut! I added a small cup of applesauce, as I did not have any fresh apples handy. It turned out perfectly! Will definitely revisit this recipe in the future. Thank you!
Wendi Spraker says
Hi Ellie! I'm super glad you love it!
Glinda Love says
My Grandmother cooked this dish with pork neck bones. Also, you can have bar b q spare ribs with this dish
Wendi Spraker says
sounds great!
Are simple, easy to read, and easy to follow. Thank you Wendi. says
I printed your recipes and begin my preparation by following the recipe. Your recipes are Are simple, easy to read, and easy to follow. Thank you
Wendi Spraker says
Thank you so much! You are welcome and I hope you'll come back for another helping!
Debbie Gilliland says
Thanks!
Wendi Spraker says
You are welcome!
Ginny Barrett says
Looks easy, made me remember my mom's cooking when I was little.
Wendi Spraker says
Thanks Ginny, isn't it great that food brings up great memories AND feeds you? What a blessing.
Blind Lamee Frank says
Haven't made any kraut in a long while and this was almost the first recipe that came up.
1. Just want to make a comment about the minced onions - if you are used the dried variety, try putting them in a little bit of water first and let them absorb some and they will puff up. The advantage to this is that the absorbed water [ or left over soaked water if you didn't use to much ] will be flavored.
2. Go easy on the sugar at first.
3. Try draining and rinsing the kraut and then adding back a bit of fresh vinegar. This helps preserve the sour factor.
Recipe looks good, I'll use it tonite.
Thanks
Wendi Spraker says
Hi, Thanks for sharing how you do things. 🙂
Kristin Cooke says
I made this last night for our New Year meal, and it was FABULOUS! I'll be making this again. Thanks!
Wendi Spraker says
Thanks so much for leaving me a comment and I'm tickled that you loved it!
stephanie rumschik says
AWESOME..........GLAD I FOUND IT
Wendi Spraker says
I'm glad you found it too! Thanks for leaving a comment!
Barbara Lee says
I never leave comments but this recipe is so awesome I ha to let you know! Quick easy and delicious.
Wendi Spraker says
So glad you enjoyed it Barbara!
stephanie rumschik says
First time and it was AWESOME..............usually just heat the sauerkraut...BE STILL MY HEART
Wendi Spraker says
Hi Stephanie! So glad that you gave it a go and loved it so! Thanks for coming back and leaving a comment!
Debbie says
I made this for Thanksgiving and got asked for the recipe! Delicious and simple!
Wendi Spraker says
Hi Debbie, Thanks for coming back and letting me know! enjoy!
Jeri Bates says
I have always like sauerkraut but could only eat a bite or two because of the sour bitterness. But oh my goodness. This recipe made it taste more delicious than I thought possible. This is one of the best recipes I have ever used. Oh plus my mother in law devoured it. So that tells you how good it was.
Wendi Spraker says
Hi Jeri! Thanks for leaving a comment and I'm Tickled that ya'll enjoyed the sauerkraut!
Betty Burgin says
Made this recipe and is sooo good. Have been making it the way my mom did for many years but today decided to look for something different and this one looked the best and it was, definitely 5 stars.
Wendi Spraker says
Hi Betty! So glad to hear that you enjoyed it made this way! If it weren't for my good friend Heidi, I wouldn't have known to make it this way! Heidi is a superstar in the kitchen! 🙂
Emily Newbigging says
Can’t wait to try this recipe!! Definitely adding the cocktail sausages!!
Wendi Spraker says
Hi Emily! I hope you love them! 🙂
Wendi Spraker says
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