Skip to main content

Fried Sauerkraut

Sauerkraut

It is ALWAYS served at Thanksgiving dinner. My Dad’s family is German and my French Mom was taught to make it too, of course! We lovingly fight over it, and even those who dislike it might play along. It is great next day on a turkey sandwich, or mixed with leftover stuffing.

Be prepared for everyone in the family walking up to flip the kraut and take a pinch or two.

Ingredients

4-5 quart jars of sauerkraut, drained (rinsed lightly if you don’t like too sour)
Olive oil (for vegan version); or 2-3 slices of bacon (for non-vegan version)

Directions

Vegan version: Heat olive oil and add sauerkraut. Cook on medium to remove any chill, about 20-30 minutes. Lower heat. Cook on low for 4 hours or so, flipping kraut from bottom to top about every 20 minutes. If it gets browned all the better!

Non-vegan version: Cook 2-3 slices of bacon, cut very small. Remove all but 1-2 tbsp fat, but keep bacon in pan. Cook on medium to remove any chill, about 20-30 minutes. Lower heat and lightly dust about 1 tbsp flour throughout. This will help brown the kraut. Cook on low for 4 hours or so, flipping kraut from bottom to top about every 20 minutes.