20 Delicious Canned Sauerkraut Recipes Easy to Make

Oh, the humble canned sauerkraut—often overlooked but packed with tangy potential to transform your meals! Whether you’re whipping up a quick weeknight dinner, craving some hearty comfort food, or exploring new flavors, these 20 delicious recipes are your ticket to easy, flavorful dishes. Dive in and discover how this pantry staple can be the star of your next meal!

Classic Sauerkraut and Sausage Skillet

Sometimes, you just need a hearty, no-fuss meal that brings comfort without the complexity. This classic sauerkraut and sausage skillet is your go-to for those nights.

Ingredients

• Sauerkraut – 2 cups
• Kielbasa sausage – 1 lb, sliced
• Butter – 2 tbsp
• Caraway seeds – 1 tsp

Instructions

1. Heat a large skillet over medium heat. Add the butter and let it melt.
2. Once the butter is melted, add the sliced kielbasa sausage. Cook for 5 minutes, stirring occasionally, until the sausage starts to brown.
3. Add the sauerkraut and caraway seeds to the skillet. Stir to combine with the sausage.
4. Reduce the heat to low. Cover the skillet and let it simmer for 15 minutes, stirring occasionally.
5. After 15 minutes, remove the lid and increase the heat to medium. Cook for an additional 5 minutes to let any excess liquid evaporate.
6. Tip: For extra flavor, you can deglaze the skillet with a splash of beer or apple cider before adding the sauerkraut.
7. Tip: If you prefer a bit of sweetness, a tablespoon of brown sugar can be stirred in with the sauerkraut.
8. Tip: Serve with a dollop of sour cream on top for a creamy contrast to the tangy sauerkraut.

A perfect blend of tangy and savory, this skillet dish offers a satisfying crunch from the sauerkraut paired with the juicy sausage. Try serving it over mashed potatoes or with a side of crusty bread to soak up all the delicious flavors.

Slow Cooker Sauerkraut and Pork

Hey, you know those days when you want something hearty without the hassle? This slow cooker sauerkraut and pork is your answer. It’s all about throwing things in and letting time do the work.

Ingredients

• Pork shoulder – 2 lbs
• Sauerkraut – 4 cups
• Apple juice – 1 cup
• Brown sugar – 2 tbsp
• Caraway seeds – 1 tsp

Instructions

1. Place the pork shoulder in the slow cooker.
2. Add the sauerkraut, apple juice, brown sugar, and caraway seeds over the pork.
3. Cover and cook on low for 8 hours. Tip: Don’t peek! Keeping the lid on ensures even cooking.
4. After 8 hours, shred the pork with two forks directly in the slow cooker. Tip: The meat should fall apart easily; if not, let it cook a bit longer.
5. Mix everything together and let it sit for 10 minutes before serving. Tip: This rest time lets the flavors meld beautifully.

Mmm, the pork turns out incredibly tender, soaking up the tangy sauerkraut and sweet apple juice. Serve it over mashed potatoes or tucked into a crusty roll for a sandwich that’ll knock your socks off.

Sauerkraut and Apple Pork Chops

Now, imagine coming home to the comforting aroma of pork chops mingling with the tangy sweetness of sauerkraut and apples. It’s a dish that promises to be as satisfying to make as it is to eat.

Ingredients

• Pork chops – 4
• Sauerkraut – 2 cups
• Apple – 1, sliced
• Brown sugar – 2 tbsp
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork chops with salt and pepper on both sides.
3. In a large oven-safe skillet, melt butter over medium-high heat.
4. Add the pork chops to the skillet and sear for 3 minutes on each side until golden brown. Tip: Don’t move them around too much to get a good sear.
5. Remove the pork chops from the skillet and set aside.
6. In the same skillet, add the sauerkraut, apple slices, and brown sugar. Stir to combine. Tip: The brown sugar balances the sauerkraut’s tanginess.
7. Place the pork chops on top of the sauerkraut mixture in the skillet.
8. Transfer the skillet to the oven and bake for 20 minutes. Tip: The pork is done when it reaches an internal temperature of 145°F.
9. Remove from the oven and let rest for 5 minutes before serving.

This dish brings a delightful contrast of textures, from the tender pork to the crisp-tender apples and sauerkraut. Try serving it over mashed potatoes for a hearty meal that’s sure to impress.

Vegetarian Sauerkraut Soup

Kickstart your cozy meal prep with this hearty Vegetarian Sauerkraut Soup. It’s tangy, comforting, and surprisingly simple to whip up, perfect for those chilly evenings when you crave something warming without the fuss.

Ingredients

• Sauerkraut – 2 cups
• Vegetable broth – 4 cups
• Potatoes – 2, diced
• Carrots – 2, sliced
• Onion – 1, chopped
• Olive oil – 2 tbsp
• Paprika – 1 tsp
• Bay leaf – 1

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in sliced carrots and diced potatoes, cooking for another 5 minutes until slightly softened.
4. Mix in sauerkraut, paprika, and bay leaf, ensuring everything is well combined.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer for 20 minutes, or until potatoes are tender. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Remove bay leaf before serving. Tip: Taste and adjust seasoning if necessary, but remember sauerkraut is already salty.
7. Let the soup sit for 5 minutes off the heat to allow flavors to meld. Tip: For extra richness, stir in a spoonful of sour cream before serving.

Flavorful and tangy, this soup boasts a comforting texture with tender veggies in every spoonful. Serve it with a slice of crusty bread for dipping, or top with fresh dill for a pop of color and freshness.

Sauerkraut and Mushroom Pierogi

Unbelievably comforting and packed with flavor, these Sauerkraut and Mushroom Pierogi are a must-try for anyone who loves a good dumpling. You’ll love how the tangy sauerkraut pairs perfectly with the earthy mushrooms, all wrapped in a tender dough.

Ingredients

• Flour – 2 cups
• Egg – 1
• Water – ½ cup
• Salt – ½ tsp
• Sauerkraut – 1 cup, drained
• Mushrooms – 1 cup, chopped
• Onion – 1 small, diced
• Butter – 2 tbsp

Instructions

1. In a large bowl, mix flour, egg, water, and salt to form a dough. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered to make it easier to roll.
2. While the dough rests, melt butter in a pan over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add mushrooms to the pan and cook until soft, about 5 minutes. Stir in sauerkraut and cook for another 2 minutes. Remove from heat and let cool.
4. Roll the dough on a floured surface to 1/8 inch thickness. Cut into 3-inch circles.
5. Place a teaspoon of filling in the center of each circle. Fold over and press edges to seal. Tip: Use a bit of water on the edges to help them stick together.
6. Boil a large pot of salted water. Cook pierogi in batches for 3-4 minutes until they float to the top. Tip: Don’t overcrowd the pot to ensure even cooking.
7. Serve hot with a dollop of sour cream or fry in butter for a crispy finish.

Out of this world, these pierogi offer a delightful contrast between the soft, chewy dough and the savory, tangy filling. Try serving them with a side of apple sauce for a sweet and sour twist.

German Sauerkraut Salad

Ready to shake up your salad game? This German Sauerkraut Salad is a tangy, crunchy delight that’s perfect for picnics or as a zesty side. You’ll love how easy it is to throw together!

Ingredients

• Sauerkraut – 2 cups
• White sugar – ½ cup
• Vegetable oil – ¼ cup
• White vinegar – ¼ cup
• Onion – 1 small, finely chopped

Instructions

1. Drain the sauerkraut in a colander, pressing lightly to remove excess liquid.
2. In a large bowl, whisk together the sugar, vegetable oil, and white vinegar until the sugar dissolves.
3. Add the drained sauerkraut and chopped onion to the bowl. Tip: For extra crunch, let the salad sit for 10 minutes before serving.
4. Toss everything together until well combined. Tip: Use a fork to gently separate the sauerkraut strands for a fluffier texture.
5. Cover and refrigerate for at least 2 hours to let the flavors meld. Tip: Stirring once halfway through ensures even flavor distribution.

So crisp and refreshing, this salad pairs wonderfully with grilled meats or atop a hot dog for a gourmet twist. The balance of sweet and tangy will have you coming back for seconds!

Sauerkraut and Kielbasa Soup

Zesty and comforting, this Sauerkraut and Kielbasa Soup is your go-to for a hearty meal that’s packed with flavor. You’ll love how simple it is to whip up, especially on those chilly evenings when you crave something warm and satisfying.

Ingredients

• Sauerkraut – 2 cups
• Kielbasa – 1 lb, sliced
• Chicken broth – 4 cups
• Potatoes – 2, diced
• Caraway seeds – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat a large pot over medium heat. Add the sliced kielbasa and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the sauerkraut, chicken broth, diced potatoes, caraway seeds, and black pepper to the pot. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, or until the potatoes are tender. Tip: Cover the pot to keep the heat in and speed up cooking.
4. Taste the soup and adjust the seasoning if necessary. Tip: If the soup is too tangy for your liking, a pinch of sugar can balance the flavors.

Savory with a slight tang, this soup boasts a rich depth of flavor that’s perfectly balanced by the creamy potatoes. Serve it with a dollop of sour cream and a sprinkle of fresh dill for an extra touch of comfort.

Quick Sauerkraut and Potato Bake

Let’s talk about a dish that’s as comforting as it is easy to whip up on a busy weeknight. You’ll love how the tangy sauerkraut and hearty potatoes come together in this bake.

Ingredients

• Sauerkraut – 2 cups
• Potatoes – 4 medium, sliced
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Caraway seeds – 1 tsp

Instructions

1. Preheat your oven to 375°F and grease a baking dish with 1 tbsp of butter.
2. Layer the sliced potatoes and sauerkraut in the dish, alternating between the two.
3. Sprinkle the layers with salt, pepper, and caraway seeds as you go.
4. Dot the top with the remaining 1 tbsp of butter, cut into small pieces.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for another 15 minutes, or until the potatoes are tender and the top is lightly browned.
7. Let the bake sit for 5 minutes before serving to allow the flavors to meld.

So, what you get is a dish with a lovely contrast of textures—creamy potatoes against the crisp edges. The caraway seeds add a subtle warmth that makes it even more inviting. Try serving it with a dollop of sour cream or alongside some grilled sausages for a heartier meal.

Sauerkraut and Beef Casserole

Feeling like you need a hearty, comforting dish that’s easy to whip up? This sauerkraut and beef casserole is your go-to for a satisfying meal that brings a little tang and a lot of flavor to your table.

Ingredients

• Ground beef – 1 lb
• Sauerkraut – 2 cups
• Onion – 1, diced
• Egg noodles – 2 cups
• Sour cream – 1 cup
• Shredded cheddar cheese – 1 cup
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, brown the ground beef over medium heat until no pink remains, about 8 minutes.
3. Add the diced onion to the skillet with the beef and cook until the onion is translucent, about 5 minutes.
4. Stir in the sauerkraut, salt, and pepper, then remove from heat.
5. Cook the egg noodles according to package instructions until al dente, then drain.
6. Mix the cooked noodles and sour cream into the beef and sauerkraut mixture until well combined.
7. Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

Unbelievably creamy with a perfect balance of tangy sauerkraut and savory beef, this casserole is a crowd-pleaser. Try serving it with a side of crusty bread to soak up all the deliciousness.

Sauerkraut Stuffed Bell Peppers

Might you be looking for a dish that’s both comforting and a tad adventurous? These Sauerkraut Stuffed Bell Peppers are your answer, blending tangy flavors with a satisfying crunch.

Ingredients

• Bell peppers – 4 large
• Sauerkraut – 2 cups, drained
• Ground beef – 1 lb
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Save the tops for a rustic presentation.
3. Heat olive oil in a pan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Add ground beef to the pan. Cook until browned, breaking it apart with a spoon, about 5 minutes.
5. Stir in sauerkraut, paprika, salt, and black pepper. Cook for another 2 minutes to blend the flavors. Tip: Don’t skip draining the sauerkraut to avoid a soggy filling.
6. Stuff the bell peppers with the beef and sauerkraut mixture. Place them in a baking dish.
7. Bake for 25-30 minutes, until the peppers are tender. Tip: Cover with foil if the tops start browning too quickly.

Expect a delightful contrast between the sweet, soft bell peppers and the tangy, savory filling. Serve atop a bed of mashed potatoes for a hearty meal.

Sauerkraut and Chicken Goulash

Just when you think comfort food can’t get any cozier, along comes this Sauerkraut and Chicken Goulash to prove you wrong. It’s hearty, tangy, and just the thing to warm you up on a chilly evening.

Ingredients

• Chicken thighs – 1.5 lbs
• Sauerkraut – 2 cups
• Onion – 1, diced
• Paprika – 2 tbsp
• Chicken broth – 2 cups
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Season chicken thighs with salt and pepper, then add to the pot. Brown on both sides, about 4 minutes per side. Tip: Don’t crowd the pot to ensure even browning.
4. Stir in paprika and cook for 1 minute to release its flavors.
5. Add sauerkraut and chicken broth, bringing the mixture to a simmer. Tip: Rinse the sauerkraut if you prefer a milder taste.
6. Cover and reduce heat to low. Simmer for 45 minutes, or until chicken is tender and cooked through. Tip: The goulash thickens as it cooks, so stir occasionally to prevent sticking.
7. Remove from heat and let stand for 5 minutes before serving.

Mmm, this goulash is a delightful mix of tender chicken and tangy sauerkraut, with a richness from the paprika. Serve it over mashed potatoes or with a slice of crusty bread to soak up all the delicious juices.

Sauerkraut and Bacon Flatbread

Believe it or not, this sauerkraut and bacon flatbread is the perfect combo of tangy, smoky, and crispy. You’ll love how easy it is to throw together for a quick lunch or appetizer.

Ingredients

• Pre-made flatbread – 1
• Sauerkraut – ½ cup
• Bacon – 4 slices
• Shredded mozzarella cheese – 1 cup
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Tip: For extra crispiness, drain the bacon on paper towels after cooking.
3. Brush the flatbread with olive oil. This helps it get crispy in the oven.
4. Spread the sauerkraut evenly over the flatbread.
5. Crumble the cooked bacon and sprinkle it over the sauerkraut.
6. Top with shredded mozzarella cheese.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Tip: Keep an eye on it after 10 minutes to prevent burning.
8. Let it cool for a minute before slicing. Tip: Use a pizza cutter for easy slicing.

The flatbread comes out with a perfect crunch, the sauerkraut adds a nice tang, and the bacon brings it all together with its smoky flavor. Try serving it with a dollop of sour cream on the side for an extra touch.

Sauerkraut and Smoked Sausage Stew

Unbelievably cozy and packed with flavor, this stew is your go-to for chilly evenings. You’ll love how the tangy sauerkraut pairs perfectly with the smoky sausage.

Ingredients

• Sauerkraut – 4 cups
• Smoked sausage – 1 lb, sliced
• Potatoes – 2 cups, diced
• Chicken broth – 4 cups
• Caraway seeds – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat a large pot over medium heat. Add the sliced smoked sausage. Cook for 5 minutes, stirring occasionally, until lightly browned.
2. Add the sauerkraut, diced potatoes, chicken broth, caraway seeds, and black pepper to the pot. Stir to combine.
3. Bring the mixture to a boil. Then, reduce the heat to low. Cover and simmer for 25 minutes, or until the potatoes are tender. Tip: Stir occasionally to prevent sticking.
4. Once the potatoes are tender, remove the pot from the heat. Let it sit covered for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.
5. Serve hot. Tip: A dollop of sour cream on top adds a creamy contrast to the tangy sauerkraut.

Kick back and enjoy the hearty texture and rich flavors of this stew. It’s even better the next day, making it perfect for meal prep or leftovers.

Sauerkraut and Onion Tart

Unbelievably easy to make and packed with flavor, this sauerkraut and onion tart is your new go-to for a quick, savory dish. You’ll love how the tangy sauerkraut pairs perfectly with the sweet caramelized onions, all nestled in a crispy crust.

Ingredients

• Pie crust – 1 (9-inch)
• Sauerkraut – 1 cup, drained
• Onion – 1 large, thinly sliced
• Butter – 2 tbsp
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, melt the butter and add the sliced onion. Cook for about 10 minutes, stirring occasionally, until the onions are soft and golden.
3. Add the drained sauerkraut to the skillet with the onions, stir to combine, and cook for another 5 minutes. Tip: Squeezing out excess liquid from the sauerkraut prevents a soggy tart.
4. Roll out the pie crust and fit it into a 9-inch tart pan. Trim any excess dough from the edges.
5. Spread the sauerkraut and onion mixture evenly over the pie crust.
6. Brush the edges of the crust with the beaten egg for a golden finish. Tip: Using a pastry brush gives you control and even coverage.
7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Tip: Check the tart at the 20-minute mark to prevent over-browning.
8. Let the tart cool for 5 minutes before slicing.

Now, this tart boasts a delightful contrast between the crispy crust and the tender, flavorful filling. Serve it warm with a dollop of sour cream or as part of a brunch spread for an extra touch of indulgence.

Sauerkraut and Ham Hock Soup

Sometimes you just need a hearty, comforting bowl of soup that feels like a warm hug. Sauerkraut and Ham Hock Soup is exactly that—a tangy, smoky, and utterly satisfying dish that’s perfect for chilly evenings.

Ingredients

• Ham hock – 1
• Sauerkraut – 2 cups
• Chicken broth – 4 cups
• Potatoes – 2, diced
• Carrots – 2, sliced
• Onion – 1, chopped
• Black pepper – ½ tsp

Instructions

1. Place the ham hock in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer for 90 minutes until the meat is tender.
2. Remove the ham hock from the pot, let it cool slightly, then shred the meat, discarding the bone and fat.
3. Return the shredded meat to the pot. Add the sauerkraut, chicken broth, potatoes, carrots, onion, and black pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Tip: For a richer flavor, you can brown the ham hock in the pot before boiling it.
6. Tip: If the soup is too tangy for your taste, add a teaspoon of sugar to balance the flavors.
7. Tip: Serve with a dollop of sour cream and a sprinkle of fresh dill for extra creaminess and freshness.

This soup has a wonderful balance of tangy and smoky flavors, with tender chunks of ham and vegetables in every bite. Try serving it with a slice of crusty bread to soak up all the delicious broth.

Sauerkraut and Turkey Reuben Sandwich

Craving something tangy and satisfying? You’ll love this twist on the classic Reuben, swapping out corned beef for lean turkey and adding a punch of flavor with homemade sauerkraut.

Ingredients

• Rye bread – 4 slices
• Turkey breast – 8 oz, sliced
• Sauerkraut – 1 cup
• Swiss cheese – 4 slices
• Thousand Island dressing – 2 tbsp
• Butter – 2 tbsp

Instructions

1. Preheat a skillet over medium heat (350°F) for even cooking.
2. Butter one side of each rye bread slice for that perfect golden crust.
3. Layer turkey, sauerkraut, Swiss cheese, and Thousand Island dressing on the unbuttered side of two bread slices.
4. Top with the remaining bread slices, buttered side out, to assemble the sandwiches.
5. Place sandwiches in the skillet, pressing down lightly with a spatula. Cook for 3-4 minutes until the bread is golden brown and the cheese starts to melt.
6. Flip carefully and cook the other side for another 3-4 minutes. Tip: Covering the skillet helps melt the cheese faster.
7. Remove from heat and let sit for a minute before slicing. Tip: This helps the ingredients set for a cleaner cut.
8. Serve hot. Tip: Pair with a crisp pickle or chips for added crunch.

Fantastic textures await in every bite—crispy bread, melty cheese, and the crunch of sauerkraut. Try serving it open-faced for a visually appealing twist.

Sauerkraut and Cheese Stuffed Bread

Mmm, imagine biting into a warm, cheesy piece of bread with a tangy sauerkraut surprise inside. It’s the perfect comfort food that’s easy to make and even easier to love.

Ingredients

• Flour – 2 cups
• Yeast – 1 packet
• Warm water – 1 cup
• Sugar – 1 tbsp
• Salt – 1 tsp
• Sauerkraut – 1 cup, drained
• Shredded cheese – 1 cup
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix flour, yeast, sugar, and salt.
3. Add warm water to the dry ingredients and stir until a dough forms. Tip: The water should be warm to the touch but not hot, or it will kill the yeast.
4. Knead the dough on a floured surface for 5 minutes until smooth.
5. Let the dough rise in a greased bowl, covered, for 1 hour or until doubled in size. Tip: Place it in a warm spot to help it rise faster.
6. Punch down the dough and roll it out into a rectangle on a floured surface.
7. Spread sauerkraut and shredded cheese evenly over the dough.
8. Roll the dough tightly from the long side and pinch the edges to seal.
9. Place the roll on a baking sheet, brush with melted butter, and bake for 25 minutes or until golden brown. Tip: For extra crispiness, brush with more butter halfway through baking.
10. Let it cool for 5 minutes before slicing.

Out of the oven, this bread is irresistibly fluffy with a crispy crust. The sauerkraut adds a delightful zing that pairs wonderfully with the melted cheese. Serve it warm with a side of sour cream for dipping, and watch it disappear.

Sauerkraut and Potato Pancakes

Zesty and comforting, these Sauerkraut and Potato Pancakes are your new go-to for a quick, satisfying meal. You’ll love the crispy edges and tangy bite that make them irresistible.

Ingredients

• Potatoes – 2 cups, grated
• Sauerkraut – 1 cup, drained
• Flour – ½ cup
• Egg – 1
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. Grate the potatoes and squeeze out excess moisture using a clean towel.
2. In a bowl, mix grated potatoes, sauerkraut, flour, egg, and salt until well combined.
3. Heat vegetable oil in a skillet over medium heat (350°F).
4. Form the mixture into small patties and place them in the skillet.
5. Cook for 4-5 minutes on each side, until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Golden and crispy on the outside, tender on the inside, these pancakes pack a flavorful punch. Serve them with a dollop of sour cream or applesauce for an extra layer of deliciousness.

Sauerkraut and Carrot Slaw

After a long day, you want something quick, crunchy, and a bit tangy to brighten up your meal. This Sauerkraut and Carrot Slaw is just the ticket, mixing familiar flavors in a way that feels fresh and exciting.

Ingredients

• Sauerkraut – 1 cup
• Carrots – 2 cups, shredded
• Apple cider vinegar – 2 tbsp
• Honey – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the sauerkraut and shredded carrots.
2. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, and salt until well blended.
3. Pour the dressing over the sauerkraut and carrot mixture. Tip: For the best flavor, let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
4. Toss everything together until evenly coated. Tip: Use your hands for tossing to ensure every strand gets dressed without breaking the carrots too much.
5. Serve immediately or refrigerate for up to 2 hours for a crisper texture. Tip: If refrigerating, give it another quick toss before serving to redistribute the dressing.

Perfect for picnics or as a side, this slaw brings a delightful crunch and a balance of sweet and sour. Try it atop a grilled sausage for an unexpected twist that’ll have everyone asking for the recipe.

Sauerkraut and Lentil Stew

Sometimes you just need a hearty, comforting bowl that’s both nutritious and easy to whip up. Sauerkraut and Lentil Stew is that dish—packed with tangy flavors and wholesome goodness.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Sauerkraut – 2 cups
• Green lentils – 1 cup
• Vegetable broth – 4 cups
• Bay leaf – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add sauerkraut, green lentils, vegetable broth, and bay leaf to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes, or until lentils are tender.
6. Remove the bay leaf and season with salt and black pepper.

One spoonful of this stew and you’ll love the creamy lentils paired with the sharp sauerkraut. Try topping it with a dollop of sour cream for an extra tangy kick.

Conclusion

Looking for a way to jazz up your meals with minimal fuss? Our roundup of 20 Delicious Canned Sauerkraut Recipes is your ticket to easy, flavorful dishes that’ll wow your taste buds. From hearty mains to zesty sides, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest for your next culinary adventure!