Bavarian Sauerkraut

Classic sauerkraut recipe with chopped apple and juniper berries.

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Photography Credit: Elise Bauer

One of our favorite side dishes is hot sauerkraut, delicious served with pork or bockwurst – a mild German sausage. You can also make a sandwich with toasted or grilled dark rye bread, melted Jack, havarti, or Muenster cheese, the sauerkraut, and avocado.

Bavarian Sauerkraut Recipe

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  • Prep time: 5 minutes
  • Cook time: 40 minutes

Ingredients

  • 1 16-oz can or jar of sauerkraut (best is fresh sauerkraut in jars, found in refrigerated section of grocery store)
  • 1 cup white wine
  • 1/2 cup chopped onion
  • 1/2 cup peeled and chopped apple
  • 10 juniper berries, cracked
  • Salt and pepper
  • 1 Tbsp olive oil

Method

Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.

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Side note:
When first making this, I had never heard of "juniper berries". Berries from the juniper shrub, they are traditionally used with sauerkraut.
juniper.jpg

Showing 4 of 13 Comments

  • SusanBeilstein

    I grew up eating saurkraut and loved it then I learned that it, as well as processed foods, aged cheeses,red wine etc. were responsible for the terrible migraines I suffered from for most of my life. I haven’t had sauerkraut in 40 years because of this. Some German I turned out to be. Will making fresh sauerkraut using hard cider and vinegar contain the nitrates that make me sick?

  • Marc

    Juniper berries are the bavarian version. Don’t chop the onion, just peel it and cook it along for the taste. Remove before serving. The same goes for the berries, as you don’t want to eat them, they are just in for the taste (some people do eat them, though). Add lard as well unless you’re veggie, the fat makes it more tasty. The most important ingredient is missing though: time. It is essential to cook it at least the day before and leave it over night. Oxidation will make it darker and much more rich in flavor. And yes, I am bavarian.

  • jenson

    Those that aren’t noticing Elise’s comments, this recipe is also referred to as cooked sauerkraut. If you haven’t had cooked sauerkraut and enjoy german food you are missing something very delicious!

    Another way to prepare it is to substitute apple juice for the wine, don’t use juniper berries and at the very end grate a fresh potatoes into it as a thickener for the sauce.

  • CC

    What is Bavarian Sauerkraut? Is it different than regular Sauerkraut? I tried to find it for a recipe and all of the stores I went to only had regular, traditional, and crispy sauerkraut.

    Bavarian sauerkraut has to do with how you prepare the sauerkraut, after you’ve bought it, cooking it with white wine, apple, onion and juniper berries. ~Elise

  • FRANK A. YACKO R. N.

    What do you do after “…the onions are soft”? do you drain this before serving? Do you remove the Juniper berries?

    You can scoop out the sauerkraut with a slotted spoon and serve, usually alongside pork. You do not need to remove the juniper berries. ~Elise

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Bavarian Sauerkraut