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How to Make the Best Sauerkraut from a Bag

Best Sauerkraut from a Bag

Packaged sauerkraut becomes tender and flavorful after a gentle simmer with bacon, onion, apple, brown sugar, and optional caraway seeds. This traditional-style side dish makes 4–6 servings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 32-ounce bag (about 900 g) Sauerkraut, drained
  • 8 ounces Bacon, chopped
  • 1 medium Yellow onion, finely diced
  • 1 medium Apple, peeled, cored, and diced
  • 1/4 cup Packed brown sugar
  • 1/2 cup Water, chicken stock, or beer
  • 1/2 teaspoon Caraway seeds
  • 1/4 teaspoon Black pepper
  • As needed Salt

Method
 

Step-by-Step
  1. Drain the sauerkraut well. Do not rinse it unless it is exceptionally salty, because rinsing removes much of its sour flavor.
  2. Place the chopped bacon in a large Dutch oven or heavy skillet over medium heat. Cook until browned and most of the fat has rendered.
  3. Add the diced onion to the bacon fat and cook for about 5 minutes, stirring occasionally, until softened.
  4. Stir in the diced apple and cook for 2–3 minutes, just until it begins to soften.
  5. Add the sauerkraut, brown sugar, water, chicken stock, or beer, caraway seeds, and black pepper. Stir thoroughly so the seasonings and rendered bacon fat are distributed.
  6. Bring the mixture to a gentle simmer, then cover and cook over low heat for 45–60 minutes. Stir occasionally and keep the heat low so the cabbage softens without hard boiling.
  7. Taste before adding salt. If the sauerkraut is too sharp, add a little more brown sugar; if it looks dry, add a splash of stock. Serve hot.

Notes

Drain but generally do not rinse the sauerkraut. For a meat-free version, replace the bacon with 2 tablespoons butter or vegetable oil. Beer or chicken stock and caraway seeds provide a more German-style flavor. Apple cider vinegar is usually unnecessary because sauerkraut is already acidic.