Oven-Stewed Sauerkraut
So piquant and tasty, it wins you over from the first forkful! Oven-Stewed Sauerkraut turns out very aromatic, sweet-and-sour, with a light spicy note. This dish is perfect for a meatless menu. If desired, you can also add mushrooms, meat, brisket, or sausage.
Updated : 28 July, 2026
Easy
About 20 min.
Ingredients
350 grams
Sauerkraut
1
Carrot
1
Onions
2 tablespoon
Vegetable oil
to taste
Salt
1 teaspoon
Sugar
to taste
Ground black pepper
to taste
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make oven-stewed sauerkraut? Prepare all the necessary ingredients. Sauerkraut can be bought in a store or at the market, but it is best to use homemade sauerkraut. Then you can be sure of both the quality and the taste.
Step 2
Squeeze the brine out of the sauerkraut, rinse it in cold water, and squeeze it again. If the sauerkraut is very sour, you can soak it in cold water for a short time, then rinse and squeeze it. Or cover it with cold water, add a little baking soda, mix, and wait until the reaction stops. Drain the water, rinse the sauerkraut, and squeeze it.
Step 3
Peel and rinse the carrot and onion. Grate the carrot on a coarse grater and finely chop the onion with a knife. Pour vegetable oil into a pan and heat it over medium heat. Add the chopped vegetables and fry for 5–7 minutes over medium heat, stirring. You can use butter instead of vegetable oil, and it will be just as good.
Step 4
Transfer the fried vegetables to a bowl with the squeezed sauerkraut and mix everything well. Add the sugar and ground black pepper to taste, then mix again.
Step 5
Take a baking pot and grease its sides with vegetable oil. Pour in a little water and transfer the prepared sauerkraut into it. Although it will settle during stewing, I do not recommend packing it down too tightly. Cover tightly with the pot lid.
Step 6
Place the pot in an oven preheated to 180°C / 356°F for about 40–55 minutes. The time is approximate, so adjust it according to your oven. It is best to stir the sauerkraut several times and make sure it does not burn. If you see that there is no liquid left, add a little more water. If it burns, the sauerkraut may become very dark and smell burnt. That smell will be impossible to cover up, and everything you cooked will have to be thrown away.
Step 7
After cooking, remove the pot from the oven and carefully take off the lid, as there will be hot steam underneath. Divide the sauerkraut among plates and sprinkle with dill or other herbs. The stewed sauerkraut in a pot is ready. You can serve it with rye bread, meat, chicken or fish, herbs, and vegetables.
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