Bavarian Sauerkraut

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

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


  • 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


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.

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Showing 4 of 12 Comments

  • Anonymous

    Juniper berries are used to flavor Gin.

  • mg

    Not a comment but a question – do you drain the kraut first?

    There is no need to drain the sauerkraut first. ~Elise

  • 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


    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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