Bavarian Sauerkraut for Oktoberfest

This recipe is the second in the series. The first is Fried Obatzda, a twist on a Bavarian cheese spread appetizer.

The Origins of Sauerkraut

Sauerkraut, which literally means “sour cabbage” in German, has a long history that predates its association with Germany. Originating in China over 2,000 years ago, the cabbage was fermented in rice wine. This technique was likely brought to Europe by the Mongols or through trade routes. In Europe, particularly in the cooler climates of Germany, the fermenting process uses only salt. As a result, creating the tangy, probiotic-rich dish we know today.

This Bavarian Sauerkraut for Oktoberfest is a bit of a cheat. I did not ferment the cabbage. I used store-bought sauerkraut as a base.

A cheat, yes. However, the honest news is it makes the recipe come together in a minute. Well, maybe not a minute but in a much short time. Like under an hour as opposed to 4 weeks.

This recipe calls for Speck. However, unless you have a German specialty butcher near you, Speck will be hard to find. So substitute any thick-cut smoked ham for the speck. Also, you will need bacon fat. For example, save drippings from cooking bacon and store them in a jar in the fridge. It always comes in handy for a recipe like this one.

This recipe serves 4 as a side dish. However, to top wurst or hot dogs in buns, it stretches to 8 servings.

Print

Bavarian Sauerkraut

Course Condiment, Side Dish

Cuisine German

Keyword Sauerkraut

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 lb sauerkraut
• 1 small white onion
• 2 oz thick cut smoked ham or speck
• 2 tablespoons bacon fat
• Salt and freshly ground pepper to taste
• 1/2 teaspoon white granulated sugar
• 1/2 teaspoon caraway seeds
• 1/2 cup white wine
• 1 teaspoon white wine vinegar
• 1/2 cup vegetable broth

Instructions

1. Squeeze as much liquid as you can out of the sauerkraut and place it in a bowl.
2. Peel and dice the onion into small pieces.
3. Cut the smoked ham into small pieces.
4. Heat the bacon fat in a skillet over medium-high heat. add the diced onion and chopped ham. Cook, stirring frequently until the onions become transparent.
   
5. Add the sauerkraut to the pan and stir to combine.
6. Season with salt, pepper, sugar and caraway seeds.
7. In a separate bowl, whisk together the wine, vinegar, and vegetable broth.
8. Add the mixture to the pan. and bring to a boil, stirring.
9. Reduce the heat to low, cover the pan and simmer for 30 minutes.
10. Taste and season again to your liking, if necessary.
11. Remove from the heat, let cool completely and serve.

Like this Bavarian Sauerkraut for Oktoberfest? Also, check out some of these other recipes:

AUTHENTIC BAVARIAN POTATO SALAD

CHEESY SAUERKRAUT BEER ONIONS

BLUEBERRY BROWN SUGAR BUCKWHEAT GUGELHUPF