Without a doubt I love sauerkraut as evident by the number of recipes on my blog. It all began many years ago when I made homemade sauerkraut from cabbages I grew in my own garden. I had a huge antique crock where I made my first fermented batch. I stored it in the mudroom and any smell never bothered us – it was sealed pretty good too!
My Dad and Gene were especially fond of it…
Cider-Braised Sauerkraut with Kielbasa and Ina's Mustard Dip
Sauerkraut is so versatile and adapts to so many ingredients – this one uses apple cider! I’ve used it in bread, latkes, Reuben sandwiches and always brats or hot dogs, and many other recipes.
- 2 tbsp. unsalted butter
- 1 medium onion, cut in half and thinly sliced
- 2 large garlic cloves, minced
- 1 tsp. caraway seed
- 1 tsp. fennel seed
- 1 bay leaf
- 1 jar or bag (32 oz.) or if you’re lucky to have homemade, sauerkraut, drained and squeezed dry (I used a kitchen towel)
- 2 cups apple cider, preferably, or you can use apple juice
Melt the butter in a heavy saucepan over medium heat. Add the sliced onions, garlic, caraway seed, fennel seed, bay leaf, salt and pepper and saute until the onion for about 5 minutes. Add the drained sauerkraut and apple cider and bring to a boil. Lower the heat and simmer until all of the liquid has been absorbed, 20-30 minutes.
Cool the sauerkraut to room temperature and remove the bay leaf. Can be refrigerated for 2 days or freeze.
Kielbasa: The meat is usually fully cooked and you can serve it many ways; slow cooked in wine/beer, combine with sauerkraut and ingredients such as apples, bacon or potatoes, spices vary and different cooking times and methods. In this case all I did was cut a link in half and grill it for about 5 minutes on each side just to heat it up. Then I cut it up it smaller pieces.
Ina’s Mustard Dip: You can serve the sauerkraut and kielbasa with a mustard(s) of your choice or make this delicious dip. Combine 1/2 cup Hellmann’s, 2 tbsp. Dijon mustard,1 tsp. whole-grain mustard (I sometimes will substitute with 1/2 tsp. yellow mustard), 1 tsp. prepared horseradish (I have used fresh horseradish), 1/2 tsp. kosher salt, 1/4 tsp. ground black pepper. This is delicious with a little kick!
Recipe by cookingwithauntjuju.com
Were it not for a roughly 102F-day coming up here in my part of Down Under I would be tempted :)! Originally coming from Northern Europe I so appreciate you have managed to serve an oft quite ‘heavy’ dish in quite a ‘delicate’ and appetizing way! The mustard dip I am going to copy soonest as have never put horseradish into the mix . . . thank you for the ‘spicing-up’ idea!!
I make sauerkraut many ways and this recipe with apple cider is simple, but delicioius. I like to add horseradish (either prepared or fresh) to some sauces and I even like it in my coleslaw. Thanks for stopping by… 🙂
This dish is so perfect for winter days. Sauerkraut and apples, cider included, is such a great tasty combination. I like the fact you’ve added both fennel and caraway seeds. 🙂
Thanks Ronit – I sometimes will slow cook kielbasa along with sauerkraut and apples but I really enjoyed the flavor of the cider which hit every piece of sauerkraut. I like both seeds – some don’t, like a sister 🙂
I am a big sauerkraut fan! I used to make a Polish dish with sauerkraut and apples and bacon which was so delicious. Good for the gut too…
Hi Sherry – sauerkraut is a favorite too! My hubby enjoyed the dish you described but I also added some bacon grease and a little white wine 🙂
Apple cider is a great choice for adding to the sauerkraut.
Thanks Karen – apple cider is a great choice and will become a favorite way of making saurerkraut 🙂