Pan-Fried Sauerkraut
Delicious, fragrant, tangy, and budget-friendly! Pan-fried sauerkraut makes a great side for meat or poultry. It's also fantastic with smoked meats — ribs, sausages, and franks. It cooks up fast and easy, and all you need are everyday ingredients.
Cooking method
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Step 1:
How do you pan-fry sauerkraut? Gather your ingredients. Use plain, classic sauerkraut without add-ins — versions with berries, apples, or horseradish won't work here. Homemade, from your own batch, is ideal. Any vegetable oil is fine, from inexpensive sunflower to premium olive, but it must be refined — only then will it not scorch in the pan.
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Step 2:
Peel the onion and cut it into half-moons or dice it — either works.
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Step 3:
In the skillet you'll use for the sauerkraut, heat the vegetable oil. Add the onion.
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Step 4:
Fry the onion until lightly golden — usually about 5–7 minutes over medium heat.
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Step 5:
Drain the brine from the sauerkraut and squeeze it well.
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Step 6:
Add the sauerkraut to the onion in the skillet and mix well.
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Step 7:
Add salt. Go easy — the sauerkraut is already fairly salty, and you may not need any at all. This is also the point to add any favorite seasonings. To my taste, caraway, thyme, or rosemary all suit it well. And if you want to make it heartier, stir in chopped smoked meats — sausages, franks, and bacon are all great here.
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Step 8:
Cook the sauerkraut over low heat for about 30 minutes. If it starts to scorch, add a little water and cover the skillet. The longer sauerkraut cooks, the more it loses its crunch and turns soft and juicy. If you prefer it crisp, fry it for less time.
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Step 9:
Your great pan-fried sauerkraut side is ready. Serve it up. Enjoy!
- A word on the pan: the wrong skillet can spoil even the best recipe, so pick one suited to what you're cooking.
- Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Keep an eye on your frying temperature and choose an oil that stands up to the heat.
- To keep your eyes from stinging while you cut onions, rinse the onion and the knife in cold water. And your cutting board won't hold onto the onion smell if you rub it with a piece of lemon beforehand.
Caloric content of the products possible in the composition of the dish
- Vegetable oil - 873 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
