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Sauerkraut Your Way to Health

Dishes with sauerkraut

By Rasma RaistersPublished 2 months ago 3 min read

In English sauerkraut means “sour cabbage”. It is a traditional German food. The best thing about sauerkraut it the many health benefits:

Improves digestion, helps with weight loss, and provides good nutrition with Vitamins C and K1, iron, folate, manganese, copper, and potassium.

Sauerkraut is great in sandwiches and particularly delicious with hot dogs. It is always best prepared and not eaten straight out of a jar or can. A delicious way to prepare sauerkraut is in a slow cooker with a spoonful of brown sugar, some powdered bouillon, and diced tomatoes with liquid. Put on high for several hours. Here are other ways to enjoy it.



Choucroute garnie originated in the Alsace region. It is a dish made with sauerkraut flavored with goose fat, onions, garlic, juniper berries, caraway seeds, and white wine like the local dry Riesling. The sauerkraut is garnished with smoked beef and pork sausages, pork loin, pork shoulder, and bacon.


Zuurkoolstamppot is a hearty dish that consists of mashed potatoes and sauerkraut. The dish includes butter and bits of bacon, It is served with rookworst sausages placed on top.


Berner platte is a traditional dish originating in Bern. The dish consists of a large plate with sauerkraut, meat, offal, potatoes, and green beans, The ingredients are prepared separately with the meat boiled with onions and bay leaves, The sauerkraut is cooked in white wine with currants and bacon.


Schweinshaxe is a dish that originated in Bavaria and other parts in the south of Germany. A whole pork knuckle is roasted for hours until the meat is tender and the skin is crispy and golden brown. It is served with sautéed sauerkraut.

Schweinebraten is a traditional pork roast originating in Bavaria. It is roasted until succulent and tender. The meat used is usually boneless pork shoulder that is rubbed with mustard, marjoram, and garlic. It is served with homemade gravy, bread, or potato dumplings and sautéed sauerkraut.


Rakott kaposzta is a baked dish that is prepared with sauerkraut, ground pork, and a mixture of yogurt and sour cream layered in a deep roasting pan. It is baked until brown on top. The meat is usually mixed with rice and flavored with onions, garlic, pepper, tomato paste, and paprika.


Kapustnica is a sauerkraut soup that includes smoked pork, sausages, and dried mushrooms. It is usually served with potato dumplings mixed with creamy sheep cheese.


Podvarak is a dish that consists of sauerkraut, onions, garlic, and meat like roasted pork or bacon. The sauerkraut is usually prepared separately and served with the meat. However, it can be sautéed along with meat.

Czech Republic

Zelnacka is a traditional sauerkraut soup. It is made with sauerkraut, potatoes, cream, and traditional Czech smoked meat. It is spiced with caraway seeds and smoked paprika.


Rata pe varza is a traditional dish that consists of duck legs with baked sauerkraut. It is prepared with duck legs, drained sauerkraut, onions, chicken stock, tomato paste and puree, thyme, oil, salt, and pepper. The duck legs are drizzled with oil, seasoned with salt and pepper then placed on a bed of thyme in a roasting pan and roasted for an hour, The onions are sauteed in oil and mixed with sauerkraut, stock, tomato paste, and puree. The mixture is added to the pan with duck legs and baked until done.


Kapusta zasmazana is prepared with green or red sauerkraut. The finely chopped sauerkraut is slowly stewed with spices like bay leaves and peppercorns. It is seasoned with brown sugar or honey and fried onions and crispy bacon are added. It is a great accompaniment to meat dishes.

Bigos is a traditional stew that is prepared with pork, sauerkraut, potatoes, and kielbasa. The stew is simmered for hours to combine the flavors,


About the Creator

Rasma Raisters

My passions are writing and creating poetry. I write for several sites online and have four themed blogs on Wordpress. Please follow me on Twitter.

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    Rasma RaistersWritten by Rasma Raisters

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