It’s easy to attribute the origins of sauerkraut to the Germans and other Eastern European countries. While it definitely has the “corn beef and potato kraut at an Irish Pub vibe,” sauerkraut was around long before our friends in Europe started experimenting with its delicious flavor combos. Quite a few miles away, and many decades before, laborers constructing the Great Wall of China were making sauerkrauts and fermented foods to have nutrition during the non-growing months. It wasn’t long before Europe caught the kraut-craze and it spread like wildfire to Poland, Croatia, France, Latvia, Germany, Hungary… you get the picture.
Today, countries all over the world are using raw and cooked sauerkrauts for day-to-day dishes and special occasions. We’ve splashed a few culture-inspired dish ideas below to get your brain wheels turning. For more detailed recipe inspo, check out our recipes tab and don’t limit yourself when it comes to cooking with krauts!
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German Soups: Try blending up different kinds of potatoes, creams, spices and sauerkraut for a warm winter soup. In a slow cooker, consider tossing in the same, along with root vegetables (carrots, turnips, fennel) and kielbasa. The flavors from the kraut will multiply in a different way when cooked and make you feel like you’re cozied up for a chilly winter German Christmas day.
Polish Pierogies: Every culture seems to have their own version of a filled bread-pouch. Samosas, dumplings, empanadas, you name it. For the Polish, pierogies are their claimed famous staple and, surprisingly, aren’t that hard to make! Whether you buy or make your dough, try filling it with a sauerkraut, mushroom, and potato filling. These are great both fried or baked and make delicious leftovers for days.
New York Reubens: Snag your favorite sourdough bread for panini making, slap on any cheese you can find, then top it with krauts, extra cabbage and corned beef (or no beef!). Kraut grilled sandwiches are a fun and hearty summertime meal and go great with a dipping sauce or extra slice of tomato.
Italian Pizza: Mary, Wise Goat’s founder and owner, claims that putting sauerkraut on pizza is one of her favorite ways to use it. While cooking kraut kills its probiotics, you still get all the other great nutrients and health benefits (not to mention new flavors!) of the sauerkraut. You can use it under OR over the cheese- get creative! Try putting it on mushroom, olive, tomato and basil pizza for an added “pizza pizzaz” that will make you the Friday night pizza parents.
Eastern European Fried Sauerkraut Balls: Think falafel balls but better. This is a fun party snack that can be adjusted with different amounts of sauerkrauts, spices, garlic, onions and vegetable stocks. Mix your blend up with a couple eggs and flour, then roll in bread crumbs and drop it in frying oil. Still have extra kraut? Re-bake these leftover balls and top again with more fresh, uncooked sauerkraut from your fridge.
Middle East Sauerkraut Latkes: There are many different latke recipes out there, but they all include the basics of potatoes, green onions, eggs, and flour. This time, try adding sauerkraut to your mixture for some new flavor. Fry as you usually would and serve with a creamy yogurt or labneh sauce
American Sauerkraut Casserole: Use your sauerkraut in either a creamy, cheesy, pasta casserole or a tomato-based and potato casserole. This is a fun one to experiment with! Whatever you choose, make sure to blend in your kraut with your pasta or potatoes and bake it low and slow in a big casserole dish. If you go with the tomato base, this is a tasty topping to pour over rice.
Asian Stir Fry and Rice Bowls: Add cooked or uncooked sauerkraut to endless rice dishes and stir fries. Other great additions to your bowls are edamame, shredded carrots, beets, and garlic. Top it with soy sauce or pair with a spiced tomato sauce!
