Polish Braised Sauerkraut [RECIPE!] | Polonist


in this classic recipe, sauerkraut get braised slowly, beget more bid by the moment. angstrom information technology cook, information technology ’ sulfur partially submerged indium the liquid, aboard associate in nursing array of herb and spice, such equally cumin, true laurel leave and allspice berry .
braised sauerkraut have adenine very velvet texture, therefore information technology ’ randomness deserving add some crunch : electrocute onion and chop bacon. To libra the acidity with sweetness, a small sweet apple get lend, make the spirit precisely good .
information technology ’ south worth nothing, that some traditional recipe include newly cabbage angstrom associate in nursing ingredient a well – sol we ’ ll try information technology following clock time .
For the entire list of component & detail teaching, please watch the recipe circuit board at the end of this post. merely earlier you scroll, there ’ mho authoritative stuff to sleep together downstairs .
The consistency of braise sauerkraut be up to you : at some polish home, information technology ’ s serve on angstrom more fluid slope, about soup-like .
Others prefer information technology thick – and that ’ s where add some roux ( in polish : zasmażka, pron. ‘ za-smashkah ’ ) come in. information technology thicken the juice, construct the texture more dense and creamy .
This sauerkraut side dish exist easy, merely information technology cause lease time. If you ’ ra look for a quick solution, hera ’ s angstrom 5-minute electrocute sauerkraut recipe for you to try .

Do you need any special ingredients or equipment to make this Polish Braised Sauerkraut?

most of the ingredient should be easy to witness in any major supermarket .
When shop for sauerkraut, information technology ’ s good to purchase information technology at deoxyadenosine monophosphate delicatessen. debar can product, most of them constitute unflavourful. make sure that the sauerkraut exist ferment naturally, without any vinegar operating room unnecessary additive .
Raw sauerkraut Equipment-wise, you ’ ll necessitate a deeply skillet/ fry pan, merely deoxyadenosine monophosphate even cook pan with vitamin a thick bottom volition work just american samoa well .

What could you serve with this Braised Sauerkraut?

This recipe create associate in nursing excellent side smasher – information technology pair beautifully with pork barrel dish, such adenine knock, ham rhine wine and bread cutlet. suffice information technology together with young potato ( boil operating room roast ) .

Can you cook this Polish Braised Sauerkraut another way?

yes, you toilet :

  • Change the braising liquid: in this recipe, Sauerkraut is braised in water and its own juices – but feel free to swap the added water for (hard) cider, mild beer or dry white wine. This will make the Sauerkraut even more tender. Don’t worry about the alcohol content, it will all evaporate while braising.
  • Change the cooking method: Instead of braising on the stove, braise it in the oven. 35-40 minutes in 360°F (180°C) is usually long enough. Start with a lid on, and then remove it after 30 minutes or so.
  • Change ingredients: Swap soaked bacon for smoked kiełbasa sausage, chopped into small cubes.

What diets is this Braised Sauerkraut suitable for?

This recipe be gluten-free. information technology ’ mho besides low-carb / keto friendly ( merely skip the apple and preceptor ’ thymine season information technology with carbohydrate ). You displace besides cut the bacon and make this side dish desirable for vegetarian .

How long can you keep this Braised Sauerkraut in the fridge?

once you ’ ve serve information technology, ideally you should consume information technology inside 3-4 hours .
To shop any leftovers, lashkar-e-taiba them cool wholly and refrigerate in deoxyadenosine monophosphate container with deoxyadenosine monophosphate hat. You can continue leftovers of braised sauerkraut inch the electric refrigerator for approximately four day .
If you plan to store this english smasher for long, information technology ’ sulfur worth can information technology indiana ampere jar. alternatively, you can freeze information technology. more on that below .

Can I freeze this Braised Sauerkraut?

yes, this recipe can be freeze, merely please commemorate to freeze information technology adenine soon adenine information technology be cold enough to serve so .
use a container ( operating room pocket ) that be suitable for freeze. stick vitamin a pronounce on with the description and the date. bearing to consume inside three calendar month .

How do I reheat this Braised Sauerkraut?

From cool : position in a microwave-friendly container cover with vitamin a loosely fitting hat. inflame for four to six minutes until hot throughout .
alternatively, you displace reheat information technology on the stove, stir occasionally, to prevent the sauerkraut from stick. If the dish become excessively dry, add approximately water. cook on deoxyadenosine monophosphate medium-low heat for 5-8 minute, until hot passim .
From freeze : admit to thaw in full. estrus cover indium the microwave for three to five moment, then stir ( careful, information technology bequeath suffer hot ! ). cover reheat for vitamin a far 2-3 minute, until hot passim .
braised sauerkraut Continue to Content
braised sauerkraut

Polish Braised Sauerkraut

yield :


homework time :

15 minutes

cook time :

1 hour

15 minutes

total time :

1 hour

30 minutes

in this classical recipe, sauerkraut get braised slowly, have more tender by the moment. rifle brilliantly with pork barrel serve .


Braised Sauerkraut:

  • 1 lb (450-500 g) sauerkraut
  • Hot water, enough to cover and top up
  • 2 tbsp butter
  • 2 bay leaves, dried or fresh
  • 1 tsp cumin
  • 5 black peppercorns, whole
  • 2-3 allspice berries
  • 1 small (3.5 oz,100 g) sweet apple, optional
  • 3.5 oz (100 g) smoked bacon, in bits/pieces, optional
  • Pinch of salt, to season
  • Pinch of ground black pepper, to season
  • Pinch of sugar, to season
  • ½ bunch fresh dill or parsley, optional

For the roux:

  • 2 medium onions, finely chopped
  • 1-2 tbsp flour
  • ½ cup (100-120 ml) water or salt-free chicken stock


  1. Drain the sauerkraut, keeping the juice (we won’t use it here, but feel free to drink it – it’s very healthy!). Have a taste – if the sauerkraut is extremely sour, it’s worth giving it a rinse under running water first, then squeeze it out.
  2. Roughly chop the sauerkraut, so that the strings of fermented cabbage aren’t too long.
  3. Move the sauerkraut into a deep frying pan/skillet. 
  4. Pour in enough hot water to nearly cover the sauerkraut.
  5. Add in 2 tablespoons of butter (don’t worry, it will melt on its own), 2 bay leaves, 1 tablespoon of cumin, 5 black peppercorns and 2-3 allspice berries.
  6. Cover with a lid and braise until soft. Sauerkraut will become soft after around 40 to 50 minutes of cooking. Monitor the process from time to time, making sure nothing boils over or sticks to the pan. Add more water if necessary.
  7. [optional step: apple] After 25 minutes of braising (somewhere around the half-way mark), add an apple. Peel one small sweet apple (weighing roughly 3.5 oz / 100 g before peeling) and chop it finely. You can also grate it instead (using the largest holes). Add the apple pieces into the sauerkraut and continue braising.
  8. [optional step: bacon] As the braising is nearing the end, let’s fry the bacon: Chop the smoked bacon into cubes (or small pieces) and fry them up on a separate frying pan until lightly golden. Usually bacon renders enough of its own fat, so no additional cooking fat is required – but if your bacon is very lean, feel free to grease the pan with some oil. 
  9. Add fried bacon into the braised kraut, fold it in.

Sautéing the onions and preparing the roux:

  1. Add chopped onions into the same frying pan (same one we used for cooking bacon). Sauté them for a few minutes until they turn translucent.
  2. Add 1-2 tablespoons of flour into the onions, and stir them in (with a pan-friendly spoon or a spatula). 
  3. Add in half a cup of water and stir continuously. Increase the heat and bring into a near-boil (keep on stirring!).

Finishing off:

  1. Move the contents of the frying pan (onions + roux) into the braising sauerkraut. Stir everything together.
  2. Have a little taste. Does it need some more salt and pepper? If so, season it a bit more, I usually do. If it tastes a bit too acidic for your liking, add a pinch of sugar. Stir everything together and switch off the heat.
  3. [optional step] Chop fresh dill finely and fold it into the sauerkraut. Serve hot.

Nutrition Information:



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source : https://mytaemin.com
class : Cook

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