5 6 sauerkraut recipes (plus a couple of extras) which are just as unique and delicious, as the Reuben, solving the dilemma of how to eat fermented cabbage. Enjoy, because sauerkraut and most other fermented vegetables are really good for you and your gut health.
What is sauerkraut?
Sauerkraut is basically fermented cabbage. It is fermented using salt which creates good microbial growth. In the old days fermentation was used as a way of preserving foods for the winter. The added benefit, of course, is that fermented foods are high in probiotics which helps keep our digestion and immune health in check.
How to eat sauerkraut?
You can eat sauerkraut straight out of the jar or barrel as a snack. It’s also a delicious addition to meals as a side, sandwiches and salads.
And you’ve probably heard of the famed New York Reuben… what would it be without a generous helping of fermented cabbage? Just another layered sourdough sandwich filled with thin slices of corned beef and Swiss cheese. It’s probably safe to say then, that with the ingenious addition of pickled cabbage to the sandwich, it is one dish which has single-handedly helped lift kraut to international stardom.
Things to make with sauerkraut
But there are many more ways you can enjoy this delicious fermented vegetable. You can add it to soups, pancakes, dumplings and even smoothies!
Check out this list of 5+ more sauerkraut recipe ideas which are just as unique and delicious, if in fact, not better!
1. Sauerkraut Kiwi Smash (Smoothie)
This is probably the most novel way to use pickled cabbage. Stop cringing and listen up. Mixed into a kiwi smoothie, fermented cabbage provides a delicious, tangy and easy way to convince fussy eaters to have some of the probiotic goodness raw. In fact, when I first served it to my husband he didn’t even flinch… and he is still none the wiser.
Recipe: in a high-powered blender, blend together for 30-60 seconds: ⅓ cup sauerkraut, ½ cup tightly packed iceberg lettuce, ½ cup kale leaves, 1 kiwifruit, peeled, ¼ orange, peeled, 1 teaspoon macadamia oil, 1½ cups chilled filtered water and ½ cup ice cubes. Serves 1-2.
The recipe comes from my eBook, 40+ Quick and Healthy Smoothies. The eBook is packed with nutrient-dense smoothies with dairy-free, gluten-free, nut-free and added sugar-free options. No soy, wheat or eggs. Loads of ingredient spotlights, tips for prepping, storing and making your smoothies even more healthy and delish. You can download the Smoothie eBook here for $15 (or subscribe and pay only $10.50 plus save 30% off all my other eBooks).
2. Sauerkraut Slaw
Served alongside a good schnitzel or pan-fried fish, the sauerkraut slaw requires only 5 simple ingredients. It’s light on the calories but never on taste.
Recipe: Frankly you can enjoy it straight out of the jar, it’s so good! The actual Slaw recipe and clean, real food dressing to go with it is on pages 154 and 44 of The Wholesome Cook book. You can also make it into this veggie-packed Super Slaw with a whole lotta more good for you ingredients!
3. Sauerkraut Soup // Kapuśniak
Another one of my childhood favourites, is the sauerkraut potato and bacon soup. Sounds pretty good already, doesn’t it?? And it’s simple to prepare too.
Recipe: cook 2 large peeled potatoes separately as the acid in the kraut may prevent them from going soft if cooked together. Then add them to the soup made up of 500g sauerkraut, 2 cups water, 2 bay leaves, 3 all spice seeds and 100g diced bacon, simmer together for 30 minutes. Serves 4.
4. Sauerkraut Hunter’s Stew // Bigos
Back in the day, Bigos was cooked to help use up leftovers from hunting and household scraps. Today it is a much more formal dish, with quality smoked goods, red wine and lemon rind added for flavour – ingredients once perceived as luxuries. In whatever incarnation, it is one of Poland’s most liked and famous national dishes.
5. Sauerkraut Dumplings
Lightly stir-fried sauerkraut, mixed with aromatic porcini mushrooms, or any other actually, wrapped in thin pastry parcel. The dough is a breeze to makeThey are best enjoyed boiled then fried. What’s not to like?
RELATED: For a gluten-free dumpling skin recipe, check out my debut cookbook, The Wholesome Cook which features 180 refined sugar-free recipes, wholefood kitchen tips, shopping lists and healthy living guides including tips for dealing with fussy eaters and eating the best food for your body.
Recipe: Sauerkraut and Porcini Dumplings
6. Sauerkraut Pancakes
Mixed into a savoury batter, the pancakes are great on their own but work just as well as a side to hearty goulash, creamy mushroom sauce or roasted pork with gravy.
Recipe: Mix together 250g sauerkraut, 1 cup milk, 1 cup plain flour, 1 egg and some smoked hot paprika. Spoon mixture into a lightly oiled frypan and cook on both sides, until golden brown. Makes about 12 pancakes.
Other tasty and easy uses for Sauerkraut
Nori Rolls: One of my favourite ways of enjoying fermented cabbage, aside of course from eating it straight out of the jar, is in Rice-free Nori Rolls. Sauerkraut lends a similar tang of flavour as pickled ginger would to regular sushi.
Meatballs: You can also add 1 cup of sauerkraut to about 500g meatball mince.
Burgers: this is obvious if you like the Reuben, but sauerkraut goes really well on burgers. Or try adding some kraut to the patties themselves. For more sauerkraut resources and information on its healing properties visit Kraut Look.