Mom's Best Recipes
Recipe

Spiced Sauerkraut Recipe

A luscious, rich, gently sweet and tangy sauerkraut simmered with warm spices, onion, and apple for cozy depth and crisp-edged flavor.

Author By Matt Campbell
4.8
A cast iron skillet filled with glossy spiced sauerkraut with sliced apples and caramelized onions
Jump to Recipe

Sauerkraut gets a reputation for being sharp, one-note, and destined for a hot dog. Not today. This spiced sauerkraut is the version you make when you want something luscious and rich, like it’s been hanging out next to a roast all afternoon soaking up good energy.

We take tangy kraut and give it a warm hug: sautéed onion, buttery apple, a little brown sugar, and a cozy mix of caraway, paprika, and a whisper of cinnamon. The result is sweet, sour, savory, and just interesting enough to make you keep “tasting for seasoning” until it’s mysteriously half gone. Call it butter plus simmer magic.

A Dutch oven on a stovetop with sauerkraut simmering with spices

Why It Works

  • Deep flavor without drama: quick sauté plus a gentle simmer turns kraut from bright and brash into rounded and rich.
  • Balanced sweet and tangy: apple and brown sugar soften the acidity, while a splash of broth keeps everything juicy, not soggy.
  • Better texture: you get tender strands with a few crisp edges from a brief sauté before the simmer, not limp cafeteria kraut.
  • Flexible seasoning: keep it classic with caraway, or go bolder with smoked paprika and mustard seed.

Pairs Well With

  • Bratwurst or kielbasa with mustard
  • Pork chops, roasted or pan-seared
  • Mashed potatoes or buttered egg noodles
  • Rye toast with melted Swiss

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for 3 to 5 days. Use your judgment with smell and taste, and toss anything that seems off. The flavor often gets even better by day two.

Freeze: Freeze in a zip-top bag or freezer container for 2 to 3 months for best quality. Thaw overnight in the fridge.

Reheat: Warm in a skillet over medium-low with a splash of broth or water. Stir occasionally until hot. Microwave works too, but stovetop keeps the texture nicer.

Leftover move: Pile it onto a grilled cheese or fold it into warm cooked lentils with a spoon of mustard.

Common Questions

Do I need to rinse the sauerkraut?

Optional. If your sauerkraut is very salty or aggressively sour, give it a quick rinse and squeeze. If you love big tang, skip rinsing and just taste before adding extra salt.

What kind of sauerkraut works best?

Any kind works, but the salt level varies a lot. Refrigerated fermented sauerkraut often tastes brighter and can be less “vinegary,” while shelf-stable jarred/bagged kraut can be more assertive. Either way, the rinse option is your best knob for dialing in the salt and tang.

Can I make this in a slow cooker?

Yes. Sauté the onion and apple first for best flavor, then add everything to a slow cooker and cook on LOW for 3 to 4 hours for a little bite, or up to 6 hours for softer, more melded kraut. Stir once or twice if you can.

What makes it “luscious and rich” if it’s sauerkraut?

Two things: fat (butter or oil) plus a gentle simmer with aromatics. The fat carries flavor and rounds the acidity, and the slow cook gives the kraut a glossy, almost stew-like depth.

Is this the same as German sweet and sour sauerkraut?

It’s in the same family. Many classic versions include apple, onion, and caraway. This one leans extra cozy with smoked paprika and a tiny pinch of cinnamon.

Can I make it vegetarian?

Absolutely. Use butter or olive oil and vegetable broth. It still comes out rich, especially if you use smoked paprika.

I started making this when I realized I wanted sauerkraut that could actually hold its own on the plate, not just sit there as the “tangy side.” The first time I tossed in apple and caraway, it was like somebody turned on warm lighting in my mouth. Now it’s my go-to when I’m cooking sausages for friends and I want that one side dish that makes people ask, “Wait, what did you do to the kraut?”