13 Amazing Ways to Cook with Tangy Sauerkraut

Sauerkraut brings incredible tangy flavor to so many dishes beyond just hot dogs. This fermented cabbage transforms ordinary meals into something special with its bold, acidic punch.

These creative recipes show you how to use sauerkraut in appetizers, main dishes, and sides that will surprise your taste buds.

01. Crispy Sauerkraut Appetizer Balls

Golden-brown fried balls packed with tangy sauerkraut and savory meats. These crowd-pleasing appetizers disappear quickly at any party or gathering.

Ingredients: 2 cups sauerkraut (drained), 1 cup cooked ham (chopped), 1 cup cooked corned beef (chopped), 2 cups breadcrumbs, 3 large eggs, 1 cup all-purpose flour, vegetable oil for frying, salt and pepper to taste.

How To Make Crispy Sauerkraut Appetizer Balls

1. Combine drained sauerkraut, chopped ham, and corned beef in a large bowl, mixing thoroughly. Season with salt and pepper, then form the mixture into golf ball-sized portions using your hands.

2. Set up three shallow dishes for breading. Place flour in the first, beaten eggs in the second, and breadcrumbs in the third. Roll each ball in flour, then egg, then breadcrumbs until completely coated.

3. Heat oil to 350°F in a deep fryer or heavy pot. Fry the balls in batches for 3-4 minutes until deep golden brown and crispy on all sides.

4. Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy for the best texture and flavor.

02. Polish Sauerkraut Winter Salad

A refreshing Polish salad combining sauerkraut with fresh vegetables. This traditional winter dish pairs beautifully with roasted meats and hearty main courses.

Ingredients: 3 cups sauerkraut (drained), 2 large carrots (grated), 1 large apple (diced), 1 medium onion (finely chopped), 2 tablespoons olive oil, 1 tablespoon sugar, salt and pepper to taste.

How To Make Polish Sauerkraut Winter Salad

1. Drain the sauerkraut thoroughly and rinse with cold water if you prefer a milder flavor. Squeeze out excess moisture using your hands or a clean kitchen towel.

2. Grate the carrots using the large holes of a box grater. Dice the apple into small, uniform pieces, leaving the skin on for extra texture and nutrition.

3. Finely chop the onion and combine all vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with sugar to balance the tangy flavors.

4. Toss everything together and season with salt and pepper. Let the salad sit for 30 minutes before serving to allow the flavors to meld beautifully together.

5. Serve chilled alongside roasted pork, chicken, or your favorite Polish dishes. This salad actually tastes better the next day after the flavors have had time to develop.

03. Reuben Crescent Roll Bake

All the classic Reuben flavors baked into a warm, comforting casserole. Buttery crescent rolls make this dish extra special and perfect for feeding a crowd.

Ingredients: 2 tubes refrigerated crescent rolls, 1 pound sliced corned beef, 2 cups sauerkraut (drained), 8 slices Swiss cheese, 1 cup Thousand Island dressing, 2 tablespoons butter (melted).

How To Make Reuben Crescent Roll Bake

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish. Unroll one tube of crescent rolls and press into the bottom of the dish, sealing the seams completely.

2. Layer the corned beef evenly over the crescent roll base, then spread the drained sauerkraut on top. Add the Swiss cheese slices, overlapping slightly to cover everything.

3. Spread half the Thousand Island dressing over the cheese layer. Unroll the second tube of crescent rolls and carefully place over the filling, sealing edges and seams.

4. Brush the top with melted butter and bake for 25-30 minutes until golden brown and heated through. Let cool for 5 minutes before cutting into squares.

5. Serve with the remaining Thousand Island dressing on the side for extra flavor. This casserole reheats beautifully and makes great leftovers for lunch.

04. Stuffed Kraut Bierocks

Soft yeast rolls stuffed with seasoned ground beef, sausage, and tangy sauerkraut. These hearty German-style buns make a complete meal that’s perfect for busy weeknights.

Ingredients: 1 package active dry yeast, 3 cups all-purpose flour, 1 pound ground beef, 1 pound breakfast sausage, 2 cups sauerkraut (drained), 1 cup cheddar cheese (shredded), 1 cup mozzarella cheese (shredded), warm water, sugar, salt.

How To Make Stuffed Kraut Bierocks

1. Make the dough by dissolving yeast in warm water with a pinch of sugar. Mix with flour and salt until a soft dough forms, then knead until smooth and elastic.

2. Brown the ground beef and sausage together in a large skillet, breaking it up as it cooks. Drain excess fat and let the meat cool completely before mixing.

3. Combine the cooked meat with drained sauerkraut and both cheeses. Roll the dough into individual portions and flatten each into a circle.

4. Place filling in the center of each dough circle, then gather the edges and pinch tightly to seal. Place seam-side down on baking sheets.

5. Let rise for 30 minutes, then bake at 350°F for 20-25 minutes until golden brown. The rolls should sound hollow when tapped on the bottom.

05. Sweet Bavarian Style Sauerkraut

Traditional German sauerkraut cooked with bacon and brown sugar. This sweet and savory side dish transforms ordinary kraut into something absolutely delicious.

Ingredients: 4 cups sauerkraut (with juice), 4 slices bacon (chopped), 3 tablespoons brown sugar, 1 teaspoon caraway seeds, 1 medium onion (sliced), black pepper to taste.

How To Make Sweet Bavarian Style Sauerkraut

1. Cook the chopped bacon in a large skillet over medium heat until crispy and golden brown. Remove bacon pieces but leave the rendered fat in the pan for extra flavor.

2. Add sliced onions to the bacon fat and cook until soft and translucent, about 5 minutes. The onions will absorb all those delicious bacon flavors.

3. Add the sauerkraut with its juice to the pan along with brown sugar and caraway seeds. Stir everything together and bring to a gentle simmer.

4. Cover and cook for 20-25 minutes, stirring occasionally, until the flavors meld together beautifully. Add the crispy bacon back in during the last few minutes.

5. Season with black pepper and serve hot alongside bratwurst, pork chops, or any German-inspired meal. This keeps well and tastes even better reheated the next day.

06. Hot Baked Reuben Party Dip

Creamy, cheesy dip with all the classic Reuben sandwich flavors. This crowd-pleasing appetizer disappears quickly at parties and tastes amazing with rye crackers.

Ingredients: 8 oz cream cheese (softened), 1 cup mayonnaise, 1 cup Swiss cheese (shredded), 1 cup pastrami (chopped), 1 cup sauerkraut (drained), 2 tablespoons pickle relish, 1 cup mozzarella cheese (shredded).

How To Make Hot Baked Reuben Party Dip

1. Preheat your oven to 350°F and grease a 9×9-inch baking dish. Make sure your cream cheese is completely softened for easy mixing.

2. Beat together the softened cream cheese and mayonnaise until smooth and creamy. Fold in the Swiss cheese, chopped pastrami, drained sauerkraut, and pickle relish.

3. Spread the mixture evenly in your prepared baking dish and top with the shredded mozzarella cheese for that perfect golden, bubbly finish.

4. Bake for 25-30 minutes until hot and bubbly around the edges with a golden brown top. Let it cool for just a few minutes before serving.

5. Serve warm with rye crackers, toasted rye bread pieces, or sturdy tortilla chips. This dip stays warm and delicious for hours in a slow cooker on low heat.

07. Tangy Sauerkraut Picnic Salad

A zesty alternative to traditional coleslaw that’s perfect for outdoor gatherings. This make-ahead salad actually improves in flavor as it sits in the refrigerator.

Ingredients: 4 cups sauerkraut (drained), 2 large carrots (julienned), 3 celery stalks (chopped), 1 jar pimento peppers (drained), 1/2 cup vegetable oil, 1/4 cup white vinegar, 2 tablespoons sugar.

How To Make Tangy Sauerkraut Picnic Salad

1. Drain the sauerkraut thoroughly and rinse if you prefer a milder flavor. Squeeze out excess moisture using clean hands or a kitchen towel.

2. Cut carrots into thin julienne strips and chop celery into small, uniform pieces. Drain the pimento peppers and add them to the vegetable mixture.

3. Whisk together oil, vinegar, and sugar until the sugar completely dissolves. This sweet-tangy dressing balances the sauerkraut’s natural acidity perfectly.

4. Combine all vegetables in a large bowl and pour the dressing over everything. Toss thoroughly to coat all ingredients evenly with the dressing.

5. Refrigerate for at least 2 hours before serving, but overnight is even better. The flavors develop beautifully and the salad stays fresh for several days.

08. Cheesy Reuben Noodle Casserole

Comfort food at its finest with egg noodles, corned beef, and sauerkraut. This hearty casserole feeds a crowd and makes excellent leftovers for busy weeknights.

Ingredients: 12 oz egg noodles, 1 pound sliced corned beef (chopped), 2 cups sauerkraut (drained), 2 cups Swiss cheese (shredded), 1 sleeve saltine crackers (crushed), 4 tablespoons butter (melted), 1 cup sour cream.

How To Make Cheesy Reuben Noodle Casserole

1. Cook egg noodles according to package directions until just tender, then drain well. Preheat your oven to 350°F and grease a 9×13-inch baking dish.

2. Chop the corned beef into bite-sized pieces and combine with cooked noodles, drained sauerkraut, and sour cream in a large mixing bowl.

3. Add half the Swiss cheese to the noodle mixture and stir gently to combine. Transfer everything to your prepared baking dish and spread evenly.

4. Top with remaining Swiss cheese, then sprinkle crushed saltine crackers over the entire surface. Drizzle melted butter evenly over the cracker topping.

5. Bake uncovered for 30-35 minutes until heated through and the top is golden brown and crispy. Let rest for 5 minutes before serving to set up properly.

09. Seattle Style Cream Cheese Hot Dogs

A unique Pacific Northwest take on hot dogs with cream cheese and sauerkraut. These indulgent dogs are surprisingly delicious and perfect for game day or casual dinners.

Ingredients: 8 hot dogs, 8 hot dog buns, 8 oz cream cheese (softened), 2 cups sauerkraut (drained), 1 large onion (diced), 4 tablespoons butter, mustard for serving.

How To Make Seattle Style Cream Cheese Hot Dogs

1. Grill or pan-fry the hot dogs until heated through and lightly browned on all sides. Meanwhile, sauté the diced onion in a little oil until golden and caramelized.

2. Slice the hot dog buns lengthwise and butter the cut sides generously. Toast them cut-side down in a skillet until golden brown and crispy.

3. Spread a generous layer of softened cream cheese inside each toasted bun. The cream cheese should be room temperature for easy spreading.

4. Place a hot dog in each bun, then top with sautéed onions and a spoonful of drained sauerkraut. Add mustard if desired for extra flavor.

5. Serve immediately while the buns are still warm and crispy. These unique hot dogs are messy but absolutely delicious and worth every bite.

10. Gourmet Duck Breast Reuben

An elegant twist on the classic Reuben using perfectly seared duck breast. This upscale sandwich brings restaurant-quality flavors to your home kitchen with impressive results.

Ingredients: 2 duck breasts, 8 slices rye bread, 1 cup sauerkraut (drained), 8 slices Swiss cheese, 1/2 cup Russian dressing, 2 tablespoons pastrami spice blend, butter for grilling.

How To Make Gourmet Duck Breast Reuben

1. Score the duck skin in a crosshatch pattern and season both sides with pastrami spice blend. Let the duck come to room temperature for about 20 minutes before cooking.

2. Sear duck breasts skin-side down in a cold pan, then turn heat to medium. Cook for 6-8 minutes until skin is crispy, then flip and cook 3-4 minutes more.

3. Let duck rest for 5 minutes, then slice thinly against the grain. The meat should be pink and juicy inside for the best flavor and texture.

4. Butter one side of each bread slice. Layer Russian dressing, sliced duck, sauerkraut, and Swiss cheese between bread slices with buttered sides facing out.

5. Grill sandwiches in a hot skillet until golden brown and cheese melts, about 3-4 minutes per side. Press gently with a spatula for even browning.

6. Cut diagonally and serve immediately while the cheese is still melty and the bread is crispy. This elevated Reuben is perfect for special occasions.

11. Beer Glazed Bratwurst with Sauerkraut

Classic German bratwurst glazed in beer and brown sugar, served with seasoned sauerkraut. This hearty dish brings authentic Oktoberfest flavors right to your dinner table.

Ingredients: 6 bratwurst sausages, 12 oz lager beer, 3 tablespoons brown sugar, 2 tablespoons Dijon mustard, 3 cups sauerkraut (with juice), 1 large onion (sliced), 2 tablespoons vegetable oil.

How To Make Beer Glazed Bratwurst with Sauerkraut

1. Brown the bratwurst in oil over medium-high heat, turning frequently until golden brown on all sides. Remove sausages and set aside, keeping the flavorful drippings in the pan.

2. Add sliced onions to the same pan and cook until softened and lightly caramelized. Pour in the beer, brown sugar, and mustard, stirring to combine everything.

3. Return bratwurst to the pan and simmer in the beer mixture for 15-20 minutes, turning occasionally. The liquid should reduce to a glossy glaze coating the sausages.

4. In a separate pan, heat the sauerkraut with its juice until warmed through. Add a few spoonfuls of the beer glaze from the bratwurst pan for extra flavor.

5. Serve the glazed bratwurst alongside the seasoned sauerkraut with crusty bread and mustard. The beer glaze adds incredible depth and richness to this traditional combination.

12. Classic Deli Style Reuben Sandwich

The ultimate deli sandwich with layers of corned beef, Swiss cheese, and tangy sauerkraut. This timeless combination never goes out of style and satisfies every craving.

Ingredients: 8 slices rye bread, 1 pound sliced corned beef, 8 slices Swiss cheese, 1 cup sauerkraut (drained), 1/2 cup Russian dressing, butter for grilling, dill pickles for serving.

How To Make Classic Deli Style Reuben Sandwich

1. Spread Russian dressing on one side of each bread slice, using about 1 tablespoon per slice. Don’t skip this step as it adds essential flavor and moisture.

2. Layer corned beef generously on four bread slices, followed by well-drained sauerkraut and Swiss cheese. Top with remaining bread slices, dressing-side down.

3. Butter the outside of each sandwich thoroughly. This ensures even browning and prevents sticking when you grill the sandwiches.

4. Heat a large skillet over medium heat and grill sandwiches for 3-4 minutes per side until golden brown and cheese melts completely throughout.

5. Press gently with a spatula while cooking for even browning and to help meld all the flavors together. Cut diagonally and serve with dill pickles.

6. Serve immediately while the bread is crispy and the cheese is still melty. These sandwiches are best enjoyed hot and fresh from the pan.

13. German Style Reuben Pizza

Creative fusion pizza combining Italian techniques with German Reuben flavors. The sauerkraut becomes crispy and caramelized in the oven, adding incredible texture and taste.

Ingredients: 1 pizza dough, 1/2 cup Thousand Island dressing, 2 cups Swiss cheese (shredded), 1 cup corned beef (chopped), 1 cup sauerkraut (well-drained), 1/4 cup caraway seeds, olive oil for brushing.

How To Make German Style Reuben Pizza

1. Preheat your oven to 475°F with a pizza stone if you have one. Roll out pizza dough on a floured surface to your desired thickness.

2. Brush the dough lightly with olive oil, then spread Thousand Island dressing evenly, leaving a 1-inch border for the crust. This replaces traditional tomato sauce perfectly.

3. Sprinkle half the Swiss cheese over the dressing, then add chopped corned beef and well-drained sauerkraut. Top with remaining cheese and caraway seeds.

4. Transfer to your pizza stone or baking sheet and bake for 12-15 minutes until the crust is golden and cheese is bubbly and lightly browned.

5. Let cool for 2-3 minutes before slicing to allow the cheese to set slightly. The sauerkraut will be crispy and caramelized, adding amazing flavor and texture.

6. Cut into wedges and serve immediately while hot. This unique pizza is perfect for parties and always sparks interesting conversations about the creative flavor combination.

Final Thoughts

These creative sauerkraut recipes prove that fermented cabbage deserves a place beyond hot dogs and sandwiches. From appetizers to main dishes, sauerkraut adds incredible tangy flavor to everything.

Try these recipes and discover new ways to enjoy this traditional ingredient that brings bold, delicious taste to your kitchen adventures.