Sauerkraut As a Side Dish Cabbage
Transform your dinner table with the tangy, flavorful delight of Sauerkraut as a Side Dish Cabbage—a simple yet sophisticated addition that pairs beautifully with a variety of main courses. This recipe elevates traditional sauerkraut by simmering it with buttery sautéed onions, fragrant garlic, and a hint of caraway seeds to create depth and complexity. A splash of apple cider vinegar and a touch of sugar balance the acidity, while rich chicken or vegetable broth adds extra savory notes. Garnished with fresh parsley for a pop of color, this side dish is ready in just 35 minutes from prep to plate, making it perfect for busy weeknights or special gatherings. Ideal for complementing roasted meats, sausages, or hearty vegetarian dishes, this recipe is a must-try for lovers of bold, German-inspired flavors. Keywords: sauerkraut side dish, cabbage recipe, easy sauerkraut, German-inspired cabbage, tangy sauerkraut dish.
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Recipe Information
Ingredients
- 500 grams Sauerkraut
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) White or yellow onion
- 2 minced Garlic cloves
- 1 teaspoon Caraway seeds
- 1 teaspoon Sugar
- 2 tablespoons Apple cider vinegar
- 120 milliliters Chicken or vegetable broth
- 1 tablespoon (chopped, for garnish) Fresh parsley
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
Instructions
Drain the sauerkraut well and lightly rinse it under cold water to reduce its saltiness if desired. Set it aside to drain completely.
In a large skillet or sauté pan, melt the unsalted butter over medium heat.
Add the finely chopped onion to the pan and sauté for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic and caraway seeds, cooking for 1-2 minutes until the garlic is fragrant but not browned.
Add the drained sauerkraut to the pan and toss to combine with the aromatics.
Sprinkle the sugar over the sauerkraut, pour in the apple cider vinegar, and add the chicken or vegetable broth. Stir everything together.
Reduce the heat to low, cover the pan, and let the sauerkraut simmer gently for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauerkraut to become tender.
Season the sauerkraut with salt and black pepper to taste. Adjust the seasonings as needed.
Remove the pan from the heat and garnish the sauerkraut with freshly chopped parsley before serving.
Serve warm as a side dish with your favorite protein or hearty main course.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 4925 mg | 214% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 17.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
