Traditional German Sauerkraut Recipe

I love sauerkraut but I was brought up on it. I understand that it is an acquired taste for many, unless it is on a kraut hotdog, pork sausage or something similar. But I have a recipe for those naysayers that use the hate word when it comes to sauerkraut. I was introduced to the traditional method of making this German side dish by my mom who was born and raised in Germany. I have shared many of my mom’s traditional recipes, but I realized the other day I never shared this one. So here is is easiest recipe you can imagine – so full of flavor! I have brought tears to many an eye with this one… 🙂

Traditional German Sauerkraut Recipe

1 16 oz can of Sauerkraut – completely drained, not rinsed
1 can water
1 cup applesauce or 1 medium apple diced
1/4 tsp Ground Black Pepper

Add all ingredients into a medium sauce pan. Slow cook for 1 hour or so until liquid is almost gone. Serve with pork, sausages or your favorite meat.

Optional – some people enjoy dill in their kraut and others use celery seed. I prefer a little pepper only so the kraut speaks for itself. You can add your favorite spice.

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