Braised Sauerkraut in a Skillet
Simple, inexpensive and easy to prepare, this braised sauerkraut makes a flavorful everyday side dish for meat or poultry. It can also be served on its own and is suitable for vegetarian or fasting menus.
Updated : 30 September, 2026
Easy
About 20 min.
Ingredients
500 grams
Sauerkraut
300 milliliters
Broth
1
Onion
10 grams
Parsley
10 grams
Dill
2
Laurel leaf
2 tablespoon
Vegetable oil
1 tablespoon
Tomato paste
5
Peppercorns
0.2 grams
Sugar
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Tomato paste can be replaced with chopped tomatoes in their own juice or tomato ketchup. Add other vegetables and spices according to your taste.
Step 2
Rinse the sauerkraut with cold water, drain it in a colander and let the excess moisture run off. Gently squeeze or massage it with your hands if desired.
Step 3
Peel the onion and cut it into small cubes. You can omit the onion entirely if preferred.
Step 4
Finely chop the parsley and dill. If desired, replace them or combine them with cilantro, green onions or other fresh herbs.
Step 5
Heat the vegetable oil in a frying pan. Add the onion and cook until translucent.
Step 6
Add the sauerkraut and cook, stirring, for 5–7 minutes. For a more substantial dish, you can also add diced potatoes.
Step 7
Pour in the broth or boiling water. Add the peppercorns and bay leaves and mix.
Step 8
Cover and simmer over low heat for 25–30 minutes, adding a little more broth or boiling water if necessary.
Step 9
Add the tomato paste, salt, sugar and ground black pepper. Mix well and simmer for another 20 minutes. Remove the pan from the heat, cover and leave the sauerkraut to rest for approximately 10 minutes.
Step 10
Sprinkle the braised sauerkraut with the chopped fresh herbs and serve.
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