Braised Sauerkraut with Pork
For cabbage lovers - simple, hearty, and home-style! Braised Sauerkraut with Pork is a “two-in-one” dish that doesn’t need a separate side. A true Eastern European family favorite for any occasion, even festive ones.
Updated : 05 February, 2026
Easy
About 30 min.
Ingredients
600 grams
Sauerkraut
500 grams
Pork
1
Onions
1
Carrot
70 grams
Tomato paste
to taste
Salt
to taste
Ground black pepper
400 milliliters
Water
50 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you braise sauerkraut with pork? Prepare all the necessary ingredients. Any sauerkraut will work. It doesn’t matter which cut of pork you choose, because it will become tender during cooking anyway. Bring water to a boil in advance - this recipe uses hot water.
Step 2
To reduce the sauerkraut’s acidity, rinse it in cold water. I didn’t do that; I simply drained the brine by placing the sauerkraut in a colander at the beginning of cooking. If the sauerkraut is very sour, you should not only rinse it but also boil it for a few minutes. That removes excess acidity and makes the sauerkraut aroma less strong.
Step 3
Rinse the pork and pat it dry with paper towels so there’s less splattering when frying. Cut into cubes no larger than about 3/4 x 3/4 inch (2 x 2 cm). For frying, heat a heavy-bottomed skillet over medium heat and add oil. Use a skillet large enough to hold all ingredients. Add the meat and fry over high heat until lightly golden. Don’t stir too often so the meat stays juicy.
Step 4
Peel and rinse the onion and carrot. Grate the carrot on a coarse grater. Dice the onion into small cubes. This way the vegetables will cook faster and give the sauerkraut a nice color.
Step 5
When the meat has browned, add the onion and carrot. Stir and fry over medium heat for about 5 minutes.
Step 6
Then add the sauerkraut and tomato paste to the skillet and mix until evenly combined.
Step 7
Pour in hot water so the ingredients are not fully covered. Cover with a lid, reduce the heat, and braise for 1 hour.
Step 8
Then stir and taste. Add salt and pepper if needed. If the sauerkraut is soft, remove from the heat - the dish is ready. If necessary, continue braising until tender. If there’s a lot of liquid in the skillet but the sauerkraut is already done, increase the heat, remove the lid, and cook for about 5 more minutes.
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