From cheesy casseroles and savory soups packed with sausage to the perfect Reuben sandwich and even chocolate cake, these recipes with sauerkraut use the tangy staple in bold, creative ways.
Few ingredients bring as much instant tang, crunch and pickled-power to a dish as sauerkraut. Basically made from just cabbage, salt and time, this fermented ingredient is a classic topping on hot dogs, a partner to pierogies and sausages, and an addition to Reuben sandwiches. It’s also a surprisingly versatile addition to many other meals. Whether layered into a cheesy casserole with pasta, folded into crispy potato and apple pancakes, or stirred into a skillet with nuggets of smoky sausage, sauerkraut adds a brightness that balances rich flavors. These recipes with sauerkraut make the most of every spoonful, whether you need to finish up a can you just opened or have reached the bottom of a jar of crisp, raw sauerkraut.
We chose these recipes for the clever ways they highlight sauerkraut’s punchy flavor when raw and mellowed taste in cooked dishes. This collection offers classics like pork chops, sausage soups and kielbasa casseroles, all loaded with sauerkraut, as well as new ideas like cranberry-glazed meatballs or creamy Reuben dips. For dessert, there is even a secret-ingredient recipe for chocolate cake that uses sauerkraut for extra moisture, but rest assured it does not taste like cabbage.
Many of these German-inspired dishes can be prepped ahead or made with just a few seasonings and everyday ingredients, like rice, potatoes, pasta and cheese. Pair them with buttery potatoes, crisp slaws or simple salads, and finish the meal with something fruity like apple cake or plum bars. If you are hosting a party, pick up some German drinks to enjoy with the meal or as an after-dinner treat to sip on while the conversation lingers. These recipes turn sauerkraut into more than just a simple topping—make this gut-healthy ingredient a practical part of everyday cooking.
1/35
New World Stuffed Cabbage
From the Recipe Creator:
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California
Nutrition Facts:
2 cabbage rolls: 352 calories, 13g fat (4g saturated fat), 90mg cholesterol, 1508mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 24g protein.
Get all the details on how to make homemade sauerkraut from our Test Kitchen.
2/35
Reuben Sandwich
From the Recipe Creator:
My mouth waters just thinking of these sandwiches. I adapted the recipe from one my mother found several years ago. —Kathy Jo Scott, Hemingford, Nebraska
Nutrition Facts:
1 sandwich: 547 calories, 31g fat (13g saturated fat), 106mg cholesterol, 2346mg sodium, 39g carbohydrate (10g sugars, 5g fiber), 28g protein.
3/35
Reuben Casserole
From the Recipe Creator:
This dish features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. —Margery Bryan, Moses Lake, Washington
Nutrition Facts:
1 serving: 435 calories, 34g fat (18g saturated fat), 117mg cholesterol, 1274mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 18g protein.
4/35
Northwoods Wild Rice Salad
From the Recipe Creator:
This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul, Minnesota
Nutrition Facts:
3/4 cup: 290 calories, 17g fat (1g saturated fat), 0 cholesterol, 747mg sodium, 33g carbohydrate (18g sugars, 5g fiber), 5g protein.
5/35
Sausage Sauerkraut Soup
From the Recipe Creator:
I've taken this satisfying soup to church gatherings and family reunions, and it always receives great compliments. Everyone loves it! —Elizabeth Goetzinger, Lewiston, Idaho
Nutrition Facts:
1-1/4 cups: 373 calories, 21g fat (8g saturated fat), 51mg cholesterol, 1707mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 16g protein.
6/35
Corned Beef Sandwich
From the Recipe Creator:
My daughter shared this recipe with me. It has become a favorite of our entire family. —Kathryn Binder, Pickett, Wisconsin
Nutrition Facts:
1 sandwich: 486 calories, 32g fat (13g saturated fat), 69mg cholesterol, 1308mg sodium, 34g carbohydrate (4g sugars, 5g fiber), 17g protein.
7/35
Oktoberfest Casserole
From the Recipe Creator:
In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, plus pretzels and beer cheese. It takes less than 10 minutes to mix and uses only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio
Nutrition Facts:
1 serving: 356 calories, 21g fat (10g saturated fat), 49mg cholesterol, 884mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 13g protein.
8/35
Kielbasa Casserole
From the Recipe Creator:
When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. —Crystal Bruns, Iliff, Colorado
Nutrition Facts:
1 cup: 428 calories, 26g fat (11g saturated fat), 69mg cholesterol, 1193mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 19g protein.
9/35
Sauerkraut Balls
From the Recipe Creator:
Cooking is something I've always enjoyed, particularly when I'm doing it for people who enjoy eating! This sauerkraut ham balls dish is such a family favorite that I'll buy a ham sometimes just so I can make it. You can also make the recipe into larger balls and serve it as a main course. I'm a city bus driver who likes to swap recipes with passengers. —Lillian Thomas, Toledo, Ohio
10/35
German Meatballs
From the Recipe Creator:
This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. —Iona Redemer, Calumet, Oklahoma
Nutrition Facts:
3 each: 376 calories, 22g fat (7g saturated fat), 114mg cholesterol, 1636mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 27g protein.
11/35
Pork Chops and Sauerkraut
From the Recipe Creator:
Pair tender pork chops with sauerkraut for a filling main dish that's quick and easy to put together. —Stephanie Miller, Omaha, Nebraska
Nutrition Facts:
1 serving: 599 calories, 26g fat (8g saturated fat), 111mg cholesterol, 1589mg sodium, 54g carbohydrate (46g sugars, 7g fiber), 39g protein.
12/35
Reuben Rounds
From the Recipe Creator:
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Nutrition Facts:
1 appetizer: 114 calories, 7g fat (2g saturated fat), 8mg cholesterol, 198mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.
13/35
Sauerkraut Cake
From the Recipe Creator:
For an adventurous cake, try this recipe. People might need a little coaxing to try it, but once they do, they will love it. —The Fremont Company
Nutrition Facts:
1 piece: 505 calories, 26g fat (16g saturated fat), 91mg cholesterol, 412mg sodium, 65g carbohydrate (49g sugars, 2g fiber), 5g protein.
14/35
Cranberry Sauerkraut Meatballs
From the Recipe Creator:
I tried these meatballs at a birthday party for a friend, and now I make them all the time. They are super easy to make and perfect for a potluck or a Sunday afternoon football game. —Lisa Castelli, Pleasant Prairie, Wisconsin
Nutrition Facts:
1 meatball with about 1 tablespoon sauce: 76 calories, 4g fat (2g saturated fat), 6mg cholesterol, 250mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 2g protein.
15/35
Hungarian Stuffed Cabbage
From the Recipe Creator:
This Hungarian cabbage rolls recipe is one of my favorite stuffed cabbage recipes. —Katherine Stefanovich, Desert Hot Springs, California
Nutrition Facts:
3 rolls: 622 calories, 35g fat (15g saturated fat), 143mg cholesterol, 2273mg sodium, 47g carbohydrate (13g sugars, 11g fiber), 32g protein.
16/35
Sausage and Sauerkraut
From the Recipe Creator:
I created this tasty, quick and easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. —Mary Lyon, Spotsylvania, Virginia
Nutrition Facts:
1-1/2 cups: 567 calories, 38g fat (14g saturated fat), 76mg cholesterol, 2043mg sodium, 36g carbohydrate (7g sugars, 6g fiber), 20g protein.
17/35
Slow-Cooked Reuben Brats
From the Recipe Creator:
Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry. —Alana Simmons, Johnstown, Pennsylvania
Nutrition Facts:
1 sandwich: 733 calories, 50g fat (16g saturated fat), 94mg cholesterol, 1643mg sodium, 45g carbohydrate (10g sugars, 2g fiber), 26g protein.
18/35
Sauerkraut Latkes
From the Recipe Creator:
Really? Sauerkraut in potato pancakes? Oh, yes. Firm, sweet apples mellow the tang so very nicely. —Aysha Schurman, Ammon, Idaho
Nutrition Facts:
3 latkes (calculated without sour cream): 306 calories, 20g fat (2g saturated fat), 127mg cholesterol, 658mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 6g protein.
19/35
Sloppy Ottos
From the Recipe Creator:
My version of sloppy joes comes from an old family recipe. Make these sandwiches even more German by stacking everything on a pretzel bun. —Jason Koren, Milwaukee, Wisconsin
Nutrition Facts:
1 sandwich: 494 calories, 24g fat (7g saturated fat), 46mg cholesterol, 1042mg sodium, 52g carbohydrate (6g sugars, 3g fiber), 20g protein.
20/35
Oktoberfest Strudels
From the Recipe Creator:
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients, and it was an instant hit. Serve it with extra mustard for dipping. —Cleo Gonske, Redding, California
21/35
Pork and Sauerkraut
From the Recipe Creator:
The secret ingredient in this recipe is the applesauce. When everything is cooked, you wouldn’t know it’s in there—yet the taste is just a bit sweeter. My mother and grandmother once ran a beanery for a train crew. That inspired a lot of my cooking. In fact, I adapted this recipe from one of theirs. Luckily for me, my husband likes to eat what I fix as much as I like to cook it! —Donna Hellendrung, Minneapolis, Minnesota
Nutrition Facts:
1 serving: 477 calories, 24g fat (8g saturated fat), 130mg cholesterol, 757mg sodium, 23g carbohydrate (15g sugars, 5g fiber), 41g protein.
22/35
Sauerkraut Casserole
From the Recipe Creator:
Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish.
—Rosemary Pryor, Pasadena, Maryland
Nutrition Facts:
1 cup: 188 calories, 8g fat (3g saturated fat), 23mg cholesterol, 905mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 7g protein.
23/35
Reuben Waffle Potato Appetizers
From the Recipe Creator:
I love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois
Nutrition Facts:
1 appetizer: 62 calories, 4g fat (2g saturated fat), 12mg cholesterol, 168mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 3g protein.
24/35
Pork Roast and Sauerkraut
From the Recipe Creator:
Our children wouldn't dream of eating sauerkraut until they tasted it with this tender and juicy pork roast at a family celebration. They devoured it and went back for seconds! Now it's a mainstay in my pork recipe file. —Ronda Jay Holcomb, Farmington, New Mexico
Nutrition Facts:
3 ounces cooked pork: 191 calories, 9g fat (3g saturated fat), 66mg cholesterol, 353mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 24g protein.
25/35
Reuben Dip
From the Recipe Creator:
This slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish. —Mary Jane Kimmes, Hastings, Minnesota
Nutrition Facts:
2 tablespoon: 58 calories, 5g fat (3g saturated fat), 18mg cholesterol, 126mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.
26/35
Hot Dog Sliders
From the Recipe Creator:
Turn all-American hot dogs into a fun international treat at your next casual party. They get three special treatments in this recipe: Chicago-style, Bavarian and south of the border. Bet you can't eat just one! —Taste of Home Test Kitchen
Nutrition Facts:
1 slider (calculated without toppings): 86 calories, 4g fat (1g saturated fat), 12mg cholesterol, 214mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.
27/35
Reuben Pizza
From the Recipe Creator:
Fridays are pizza nights at our house. We do a lot of experimenting so we don't have the same old thing every week. With only five ingredients, this pizza is a snap to whip up. —Nicole German, Hutchinson, Minnesota
Nutrition Facts:
1 piece: 480 calories, 27g fat (10g saturated fat), 63mg cholesterol, 1527mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 23g protein.
28/35
Brats and Sauerkraut
From the Recipe Creator:
I’ve made many variations of this excellent main dish. It would be popular at a party or potluck. The bratwurst can be plain, smoked or cheese-flavored and served whole or cut in slices, with a bun or without. —Darlene Dixon, Hanover, Minnesota
Nutrition Facts:
1 brat: 534 calories, 28g fat (11g saturated fat), 53mg cholesterol, 1188mg sodium, 51g carbohydrate (18g sugars, 4g fiber), 21g protein.
29/35
Reuben Brunch Bake
From the Recipe Creator:
I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
Nutrition Facts:
1 serving: 290 calories, 20g fat (11g saturated fat), 232mg cholesterol, 787mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 17g protein.
30/35
Reuben Pudgy Pie
From the Recipe Creator:
Our favorite pudgy pie is the Reuben: corned beef, sauerkraut and Swiss cheese. We always use buttered bread. —Taste of Home Test Kitchen
Nutrition Facts:
1 sandwich: 358 calories, 19g fat (11g saturated fat), 72mg cholesterol, 1228mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 17g protein.
31/35
Slow-Cooked Reuben Spread
From the Recipe Creator:
I’m a big fan of Reuben sandwiches and anything with that flavor combination. For an appetizer, I blend corned beef with Swiss cheese and a few other items to make a spread for rye bread or crackers. —June Herke, Watertown, South Dakota
Nutrition Facts:
2 tablespoons: 137 calories, 12g fat (6g saturated fat), 33mg cholesterol, 285mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.
32/35
Grilled Beer Brats with Kraut
From the Recipe Creator:
I made this for my son’s 21st birthday bonfire, which he enjoyed with a dozen buddies. The kraut topping flavors are fabulous. —Keeley Weber, Sterling Heights, Michigan
Nutrition Facts:
1 serving: 582 calories, 34g fat (11g saturated fat), 71mg cholesterol, 1473mg sodium, 44g carbohydrate (9g sugars, 2g fiber), 22g protein.
33/35
Reuben Bread Pudding
From the Recipe Creator:
Our Aunt Renee always brought this casserole to family picnics in Chicago.
It became so popular that she started bringing two or three. I have also made
it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona
Nutrition Facts:
1 piece: 390 calories, 25g fat (10g saturated fat), 165mg cholesterol, 1295mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 19g protein.
34/35
Oktoberfest Brats with Mustard Sauce
From the Recipe Creator:
I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. —Deborah Pennington, Decatur, Alabama
Nutrition Facts:
1 serving: 341 calories, 28g fat (10g saturated fat), 73mg cholesterol, 1539mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 14g protein.
35/35
Reuben Eggs Benedict
From the Recipe Creator:
When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great too! —Jessica Rehs, Akron, Ohio
Nutrition Facts:
1 open-faced sandwich: 317 calories, 15g fat (6g saturated fat), 222mg cholesterol, 784mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 21g protein.
Recipes with Sauerkraut FAQ
What are creative uses for sauerkraut that’ll help me use up the jar?
If you need some new ideas for finishing up a jar of sauerkraut, try mixing it into fried rice, stuffing it into quesadillas, or chopping it finely and adding it to a deviled egg filling. The tangy crunch pairs well with rich ingredients and adds brightness to grilled cheese, mashed potatoes and savory pancakes.
Since sauerkraut is made from cabbage, treat it like a vegetable and add it to cold rice or grain salads or slaw with apples and carrots. The flavor softens once cooked, so add a handful when sauteing onions for any soup or stew; it will add another layer of flavor without taking over. While a classic addition to many traditional German recipes, sauerkraut is also versatile enough for a wide range of flavor profiles, from spicy to earthy.
How long does sauerkraut last in the fridge?
Canned sauerkraut and fermented (raw) sauerkraut will last for different lengths of time in the refrigerator. Fermented sauerkraut typically lasts for up to three months in the fridge when stored in a sealed, nonreactive container and kept fully submerged in its brine. That’s especially important for naturally fermented versions like homemade sauerkraut, which rely on brine for preservation. Canned sauerkraut can last up to 18 months, unopened, in the pantry as long as the can isn’t damaged or bloated, but once opened, it should be refrigerated and used in five to seven days. For the freshest taste, transfer it from the can to a new plastic or glass container.
What sauerkraut side dishes can I make for dinner tonight?
You can make sauerkraut side dishes like cold grain salads, warm slaws, skillet potatoes, or savory potato and apple pancakes for a tangy, flavorful addition to dinner. Sauerkraut pairs well with caramelized onions, apples and root vegetables, making it a natural fit to add to trays of roasted vegetables or to stir into German potato salads for extra crunch.
