German recipes with sauerkraut, simple and delicious. Sauerkraut is good raw, and it has so many health benefits. But in different recipes, it becomes even more delicious!
When we talk about German recipes with sauerkraut, only sausages with sauerkraut come to mind, and … perhaps that’s all. But there are many other equally delicious dishes!
We have selected 5 mind-blowing traditional German recipes with sauerkraut for you.
Read how to make homemade sauerkraut here. You can also read more about sauerkraut.
Sauerkraut Salad (Sauerkrautsalat)
Drain 1/2 Ib. prepared sauerkraut.
Make a marinade of these ingredients: 3 tbls. olive oil, 2 grated apples, 1 chopped onion, 1 tsp. sugar, salt and pepper. Add to the sauerkraut.
Let stand 15 minutes before serving.
This salad goes particularly well with fish. Serves 4.
Roast Turkey with Wine Cabbage (Truthahn vom Rost)
For roast turkey with wine cabbage take 1 12-lb. turkey, 1 cup butter, 1/4 cup flour, 1/2 cup butter melted, 1/2 cup water.
Prepare turkey stuffing (Truthahnfülle): 1 1/2 1-lb loaves of bread, 1/3 cnp salted pork fat, heart and liver, 1 egg, salt and pepper, sage or truffle.
For wine cabbage: Sauerkraut, 2 cups sauterne.
Toast bread to a light brown, cut off crusts and moisten with water. Chop up fat, the turkey heart and liver and put, with toast, through a meat grinder. Add beaten egg, seasoning to taste and mix well with sage or truffle.
Stuff turkey and sew up. Rub entire turkey with salt.
Cream butter, mix in flour and spread on breast, legs and wings. Sprinkle flour in roasting pan, place bird on its back. Put in a hot (500°) oven. When the flour on the turkey begins to brown, reduce heat to 300°.
Baste every 15 minutes with butter melted in water. Cook 20 minutes to the pound, tuming the bird frequently to ensure even browning.
If any part gets too dark, butter wax paper and place on that part.
Garnish with parsley, celery tips and crisp leaves and with rings cut from sliced yellow turnips. Serve with Mashed Potatoes and Wine-Cabbage or mixed vegetables or a salad plate.
Wine cabbage is steamed Sauerkraut, to which 2 cups of sauterne have been added and allowed almost to evaporate. Serves 8.
Pork and Sauerkraut (Gekochtes Schweinefleisch)
The most simply German recipes with sauerkraut. Take 1 qt. water, 6 Ibs. spare ribs, Sauerkraut, salt and pepper.
Bring water to a boil. Add meat, Sauerkraut and seasoning. Stew for about 1 1/2 hours. Serve with any kind of potatoes. Serves 4.
Sauerkraut Puff-Pie (Sauerkrautptistete)
Puff-Pie Crust (Pastenteig): 1/4 Ib. suet fat or butter, 2 cups flour, 1 egg, 2 tbls. water, 1 egg yolk, pinch of salt.
Pie filling: 1 1/2 Ibs. cooked dry German recipes sauerkraut, 1 Ib. frankfurters or bacon, lightly fried, 1 cup cream (or milk), 3 tbls. tomato sauce, 1 tbls. paprika.
Prepare dough. Melt suet and work into all other ingredients to make a smooth firm dough. Roll out and use for receipt.
Grease a baking dish and line with two-thirds of the dough.
Arrange altemate layers of cooked Sauerkraut and frankfurters or bacon.
Mix together cream, tomato sauce and paprika and pour over casserole.
Roll out remaining dough to fit across top of pie and prick with fork to provide airholes. Or dough may be cut in strips and laid on top in any desired pattem.
Brush top dough with egg yolk. Bake in moderate (350°) oven for one hour. Serves 4.
Partridges with Sauerkraut (Rebhuhner mit Sauerkraut)
For partridges with sauerkraut take 2 large partridges, 6 slices bacon, 2 sticks butter, 1 cup beef broth, 1 small chopped onion, 2 lbs sauerkraut, 5 juniper berries, salt and pepper.
Clean partridges. Rub inside and out with salt and pepper. Cover with bacon slices.
Heat the butter in a large saucepan. Brown partridges well on all sides for 10 minutes. Add onion, juniper berries and broth. Cover and simmer for about 1 hour, or until tender.
Baste with liquid 2 or 3 times during cooking. Cook the sauerkraut, joint the birds.
Arrange on a heated platter with the bacon. Serves 4.