Creamy Sauerkraut

Creamy Sauerkraut makes a great side dish for things like grilled smoked sausages and pan-fried pork chops.
Creamy Sauerkraut

Creamy Sauerkraut

by Sue Lau | Palatable Pastime

This simple side dish reflects the flavors of Ohio that I have come to know and love. With it, you can take a simple can of kraut, and instead of dumping it in a pan and heating it, you can add a depth of flavor and spice that will bring it to a whole new level.

It’s perfect for serving with things like pork chops or simple grilled or seared smoked sausages or other wursts. Add a tossed salad to your entree with this and perhaps a few slices of rye bread with herb butter and you’re all set.

Creamy Sauerkraut

  • Servings: 4-6
  • Difficulty: easy
  • Print

Creamy Sauerkraut

  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut pole to pole
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup apple cider
  • 1 cup Chicken broth
  • 1 teaspoon German mustard (such as Dusseldorf)
  • 2 cups sauerkraut, drained
  • 2 tablespoons sour cream
  • 1/2 teaspoon Hungarian paprika


  1. Saute onion and bell pepper in olive oil until onion is translucent.
  2. Stir in the apple cider, chicken broth and mustard.
  3. Add the drained sauerkraut and stir to mix.
  4. Bring to a boil, then reduce heat, cover and simmer for thirty minutes.
  5. Stir in the sour cream and paprika.

From the kitchen of

Creamy Sauerkraut

You might also like:

German Sauerkraut Balls

Sauerkraut Pizza

Sauerkraut Cabbage Rolls

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2 responses

  1. I’d never made a dish with sauerkraut before I usually just eat it out of the jar or throw it on top of something. But I had so much extra in my fridge from the last batch I made that I found this recipe and had to make it! Was so yummy, I’m taking some to work today for lunch too! thanks for sharing!

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