Bavarian Sauerkraut is a delicious twist on traditional sauerkraut, bringing a perfect balance of tangy, sweet, and savory flavors. Unlike regular sauerkraut, this German-style dish is often cooked with onions, apples, and a touch of brown sugar, creating a rich, slightly caramelized taste that pairs beautifully with bratwurst, pork, or hearty potatoes.
If you love comforting, flavorful side dishes, this recipe is a must-try. The slow-cooked combination of cabbage and seasonings makes it milder and less sour than raw sauerkraut, making it a great option even for those who don’t usually enjoy fermented foods. Plus, it’s packed with probiotics, fiber, and vitamins, making it a nutritious addition to your meal.
Ingredients
1 jar (about 32 ounces) sauerkraut, drained and rinsed
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 apple, peeled, cored, and diced
1/2 cup dry white wine
1 bay leaf
5 juniper berries (optional)
1 teaspoon caraway seeds
1 teaspoon sugar
Salt and pepper, to taste
1 cup chicken or vegetable broth
2 tablespoons unsalted butter (optional, for added richness)