According to our in-house nutritionist, sauerkraut is brimming with probiotics (friendly bacteria that support digestion, immunity, and even mood), is low in calories, high in fibers, and rich in vitamins C and K, making it a nutritional powerhouse.
While sauerkraut is often paired with hearty dishes in German, Polish, and Eastern European cuisines, it’s far more versatile than you might think. In fact, we even put together a detailed piece on how to eat more sauerkraut, so if you want to include it more in your diet, go check it out.
But sauerkraut is also a great ingredient as part of other dishes. To prove this, I put together a collection of easy recipes that contain sauerkraut. They are from various cuisines and may be the best way to introduce sauerkraut to your regular diet.
Best for | Side dish | |
Servings | 8 | |
Time to cook | 50 minutes | |
Dietary swaps |
| |
Nutritional information (per serving) | Calories | 66 kcal |
Carbs | 10 g | |
Protein | 2 g | |
Fat | 2 g |
2 (16 oz) packages sauerkraut
1 cup finely chopped onion
1 tbsp bacon grease
½ cup chicken stock
½ cup cooking sherry
1 tbsp brown sugar
1 tsp caraway seeds
Place a large skillet over medium heat and heat the bacon grease. When heated, add the onion and stir until it becomes soft and translucent (about 5 minutes).
Meanwhile, place the sauerkraut and its juice in a bowl and cover it with water. Use your hands to squeeze out as much liquid as possible from the sauerkraut. Add the drained sauerkraut to the skillet with the onion.
In the same skillet, add chicken stock, sherry, brown sugar, and caraway seeds.
Lower the heat and simmer, stirring occasionally, until most of the liquid has evaporated (about 30 to 40 minutes).
Serve hot, next to sausages or steak. Enjoy!
If you think all sauerkraut is the same, this Bavarian-style version is here to change your mind. It’s quick to prepare, slightly sweeter than the classic version, and full of rich, herbaceous flavor, thanks to the magic of caraway seeds.
What I love most about this sauerkraut is its versatility. Fresh and warm, it’s the perfect cozy companion to bratwurst, frankfurters, or your favorite sausage. But you can still enjoy any leftovers without having to reheat anything.
Enjoy it cold as a tangy, refreshing salad, or toss it into a hearty soup for an extra punch of flavor. It also works great layered onto sandwiches with cold meats, sharp cheese, and even crispy fried tofu.
Best for | A hearty lunch | |
Servings | 4 servings | |
Time to cook | 35 minutes | |
Dietary swaps | - | |
Nutritional information (per serving) | Calories | 417 kcal |
Carbs | 18 g | |
Protein | 18 g | |
Fat | 31 g |
1 14 oz can sauerkraut (rinsed and drained)
1¼ cups cooked corned beef (chopped)
1 small onion (chopped)
1 cup sour cream
1 cup Swiss cheese (shredded)
2 slices rye bread (cubed)
1 garlic clove (minced)
2 tbsp melted butter
Preheat the oven to 350°F / 176°C.
In a large bowl, mix the sauerkraut, corned beef, sour cream, onion, and garlic.
Grease an 11x7-inch baking dish and spread the mixture evenly to cover the entire surface.
Top with cheese and bread cubes, then drizzle with butter.
Place the dish in the oven uncovered and bake for 25 to 30 minutes, until the cheese is melted. Serve while hot. Enjoy!
If you’re a fan of the iconic Reuben sandwich, you have to try it in casserole form as well! It’s all the flavors you know and love – melty cheese, savory corned beef, tangy sauerkraut, layered together in one glorious, party-ready dish.
This recipe is pure comfort food, perfect for feeding a crowd or satisfying those big cravings when nothing else will do. Serve it with a side of Russian dressing (or your favorite dipping sauce) for an extra burst of flavor.
What I love most about this dish is how easy it is to prepare. You get the rich, hearty goodness of a Reuben sandwich without all the fuss of assembling individual portions. If you want to add something more, pair it with a bright green salad for balance or potato chips for extra texture.
Best for | An easy-to-make dinner | |
Servings | 6 | |
Time to cook | 8h and 25 minutes | |
Dietary swaps |
| |
Nutritional information (per serving) | Calories | 415 kcal |
Carbs | 41 g | |
Protein | 17 g | |
Fat | 22 g |
1 14 oz can sauerkraut (rinsed and drained)
1 lb smoked kielbasa (cut into slices)
6 small red potatoes (quartered)
3 medium carrots (sliced)
1 medium onion (cut into thin wedges)
2 14 ½ oz cans of reduced-sodium chicken broth
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
1 teaspoon caraway seeds
In a large slow cooker (3 or 4 quarts), add potatoes, carrots, and onions.
In a large bowl, mix the sauerkraut, brown sugar, mustard, and caraway seeds.
Spread this mixture over the vegetables that are already in the slow cooker.
Add the cut Kielbasa on top of everything and pour in the broth.
Cover and cook on low for 8 to 9 hours until the vegetables are tender.
This soup is everything you want in a hearty, comforting meal: filling, flavorful, and incredibly easy to make. Whether you’re using a slow cooker, stovetop, or Dutch oven, this recipe is almost entirely hands-off, making it perfect for busy days or when you’re hosting a crowd.
The combination of savory sausage and tangy sauerkraut creates a deep, satisfying flavor that feels like a warm hug in a bowl. Pair it with a hunk of crusty bread to soak up every last drop and a fresh green salad for balance, and you’ve got yourself the perfect meal.
Best for | Vegetarian lunch option | |
Servings | 4 | |
Time to cook | 30 minutes | |
Dietary swaps |
| |
Nutritional information (per serving) | Calories | 532 kcal |
Carbs | 84 g | |
Protein | 15 g | |
Fat | 15 g |
2 cups sauerkraut (drained)
400g / 14 oz rigatoni pasta (or pasta of choice)
1 onion (diced)
5 garlic cloves (minced)
1 tsp sweet paprika
1 tbsp tomato paste
1 bay leaf
4 tbsp olive oil
Salt and pepper to taste
Place a saucepan over medium-high heat. When heated, add the onion, cover with a lid, and let it caramelize.
Once it starts browning, stir in 3 tbsp of olive oil and the garlic. Cook and stir for a few minutes until the onions and garlic develop color.
Add the sauerkraut, paprika, tomato paste, and bay leaf. Stir thoroughly to combine the ingredients.
When the mixture starts sticking to the pan, add ¼ cup (60ml) of water, mix everything well, and cover with a lid. Reduce the heat to low-medium and cook for 20 minutes, stirring occasionally.
While the sauerkraut cooks, prepare the pasta according to the package instructions. Drain and set aside.
Once the sauerkraut is ready, mix in the pasta and stir well. Add another tablespoon or two of olive oil, stirring to coat.
Season generously with freshly cracked pepper and serve immediately. Bon Appetit!
This Sauerkraut Pasta is perfect on its own for a quick and cozy dinner, but you can easily pair it with a fresh green salad or garlic bread for a little extra flair. It’s also a great low-budget, low-effort recipe, as it consists of common ingredients.
When your pantry looks a little bare, and you can’t be bothered to go shopping or place an online order, this dish may come to the rescue. It’s a unique, no-fuss dish where the tangy flavor and subtle crunch of sauerkraut blend with the pasta for a very satisfying meal.
Author’s Tip: Inspired by Purple Carrot’s vegan recipes, this version includes sauerkraut as a way to boost the flavor and enrich the texture. It’s the perfect way to get a taste and texture that will convince anyone to try it.
Best for | A delicious vegan entree | |
Servings | 6 | |
Time to cook | 50 minutes | |
Dietary swaps |
| |
Nutritional information (per serving) | Calories | 600 kcal |
Carbs | 86 g | |
Protein | 19 g | |
Fat | 21 g |
1 pound medium shells (pasta)
⅔ cup sauerkraut (drained)
1 russet potato (cubed)
1 white onion (chopped)
½ medium yellow pepper (chopped)
1 ½ cup raw cashews
1 tsp ground mustard
1 tsp ground cumin
3 ½ cups water
3 tbsp nutritional yeast
1 tbsp white wine vinegar
1 tbsp vegetable oil
1 tbsp hot sauce
For the topping:
½ cup Panko bread crumbs
2 tsp fresh thyme leaves
2 tbsp extra virgin olive oil
Salt and ground black pepper to taste
Cook the pasta according to the instructions. Drain and set aside.
Place a medium skillet over medium heat and add olive oil to coat the surface. When hot, add Panko and thyme, season with salt and pepper, and cook until golden, stirring occasionally. Transfer to a bowl to cool.
Place a large pot over medium heat with vegetable oil. Add the onion and pepper, cooking until soft (about 5 to 6 minutes). Season with salt and pepper, add the mustard and cumin, and cook for 1 to 2 minutes until fragrant.
In the same pot, add cashews, potatoes, and water, then bring to a boil. Cook for 6 to 7 minutes until the potatoes are tender.
Once the potatoes are tender, transfer the mixture to a blender or food processor and blend until smooth. Add sauerkraut, nutritional yeast, white wine vinegar, and hot sauce, then blend again until smooth. Taste and adjust seasoning as needed.
Mix the cooked pasta with the cheese sauce in a large bowl. Top with the Panko mixture and serve. Enjoy!
Who says you need dairy to make a dreamy mac and cheese? This Vegan Mac & Cheese is proof that plant-based ingredients can deliver all the comfort-food vibes you crave and then some.
In this recipe, sauerkraut is the secret ingredient. It’s the perfect stand-in for aged cheese, bringing a briny, complex flavor that takes this dish to the next level. The nutritional yeast adds a nutty, umami-rich flavor that brings your Mac & Cheese closer to the classic taste.
The panko topping adds a crispy, golden layer that takes the whole dish up a few notches on the scale of comfort foods you want to have all year round. Serve it as the star of a cozy dinner or as the ultimate side dish for your next gathering. Vegan or not, everyone at the table will be asking for seconds!
Best for | Party snacks or starters | |
Servings | 16 | |
Time to cook | 50 minutes | |
Dietary swaps | - | |
Nutritional information (per serving) | Calories | 288 kcal |
Carbs | 21 g | |
Protein | 9 g | |
Fat | 18 g |
4 oz softened cream cheese
1 ½ cups Swiss cheese (shredded)
½ cup sauerkraut (drained)
¾ lb corned beef (chopped)
1 tbsp prepared horseradish
2 tbsp chives (chopped)
3 tbsp Russian dressing
16 egg roll wrappers
Vegetable oil for frying
In a medium bowl, mix cream cheese, Russian dressing, and horseradish. Mix everything well.
In the same bowl, add corned beef, Swiss cheese, sauerkraut, and chives. Mix so every ingredient is well coated.
Place an egg roll wrapper in a diamond on a flat surface. Spoon up to 2 tbsp of the Reuben mixture into the center. Fold the bottom corner up, then fold in the sides and roll tightly. Seal the seam with a few drops of water. Repeat with the remaining filling and wrappers.
Place a large, deep skillet over medium heat and add up to 1 inch of vegetable oil. Heat it up until you see bubbles forming. Add the egg rolls and fry in batches (no overcrowding the skillet) for about 1 minute per side or until golden.
Remove the cooked rolls from the hot oil and drain on a paper towel-lined plate. Let them cool slightly and serve next to your favorite dipping sauce. Bon Appetit!
If you love a classic Reuben sandwich, wait until you try it wrapped up in a crispy, golden egg roll. These rolls take everything you adore – savory corned beef, tangy sauerkraut, and melty cheese– and turn it into the ultimate bite-sized appetizer. Perfectly crunchy on the outside and bursting with flavor on the inside.
They are ideal for parties, game days, or any time you’re craving a fun, snackable treat. They’re easy to whip up and even easier to devour. Serve them with a side of Russian dressing (or your favorite dip) for the full Reuben experience.
Best for | Hearty dinner entree or side dish | |
Servings | 12 | |
Time to cook | 1h and 15 minutes | |
Dietary swaps | - | |
Nutritional information (per serving) | Calories | 173 kcal |
Carbs | 21 g | |
Protein | 7 g | |
Fat | 7 g |
½ pound bacon (cut into pieces)
1 cup onion (diced)
1 15 oz can of diced tomatoes (drained)
½ cup brown sugar
½ cup sugar
1 quart / 32 oz fresh sauerkraut (do not drain)
Preheat the oven to 350°F / 176°C.
Meanwhile, place a pan over medium heat and fry the bacon until crisp. Remove from the pan on a paper towel-lined plate and drain most of the grease (keep 2-3 tablespoons for later).
In the same pan, sauté the onion in the remaining bacon grease for a few minutes or until it becomes translucent.
In a shallow casserole dish, mix all ingredients and spread evenly over the entire surface.
Place the dish in the oven and bake for 1 hour.
Remove from the oven and allow to cool off for a few minutes. Enjoy!
This casserole is about to become your new favorite recipe, especially if you love a fast, easy, and incredibly versatile dish. It works well as a main dish, but you can also make it a side if you add it next to some browned bulk sausage or smoked kielbasa.
The beauty of this dish lies in its simplicity. It comes together in no time, making it a lifesaver for busy weeknights or when you need a quick dish for a gathering. The tangy sauerkraut bakes up beautifully, mellowing slightly while still delivering that signature flavor that pairs so well with savory meats.
No, sauerkraut can be eaten raw to maximize its probiotic benefits. However, if cooked, its texture becomes softer, and it will absorb the flavor of the ingredients and spices next to it, enhancing the overall flavor profile of the dish.
Probiotics in sauerkraut are heat-sensitive, so to retain them, avoid cooking at high temperatures. Add sauerkraut to dishes at the end of cooking or serve it as a raw garnish.
Caraway seeds, paprika, dill, garlic, fennel, juniper berries, and cumin seeds are classic seasonings. However, some of these spices are quite strong in flavor, so it’s best to add less than specified in the recipe if this is your first time trying them.
Sauerkraut pairs well with sausages, pork, stews, soups, sandwiches (like Reubens), casseroles, and even as a topping for pizza or baked potatoes. You’ll also find it in many vegan or vegetarian dishes due to its taste and nutritional benefits.
Mirela is a content writer at DeliveryRank, and she contributes to the Meal Delivery and Pet Food Delivery sections. She has written a wide range of reviews, comparisons, guides, and blog articles for each of these sections. Mirela is a freelance writer with over a decade of experience in researching and writing online content for various niches. She has a deep interest in learning about healthy nutrition and diets, and she’s always curious about the latest scientific discoveries in the field. Since she’s passionate about health and fitness, her focus is set on learning how food can help support a better, more active lifestyle. Plus, she’s fascinated by how good food can bring people together, regardless of cultural differences. When she’s not researching food-related topics, Mirela hones her craft by writing on other niches such as technology, personal development, entrepreneurship, and education. She’s also an amateur urban photographer and loves traveling.