Some Words about Sauerkraut:
Sauerkraut may sound like a wild party for your taste buds—and in Germany, it kind of is! This tangy, fermented cabbage has been around for centuries, long before refrigeration was even a dream. Interestingly, the idea of fermenting cabbage likely came to Europe from China, where workers on the Great Wall preserved vegetables in brine.
Germans, however, made sauerkraut their own, adding salt and time to create that signature zingy flavor. Or, for example, adding carrot juice like in this Creamy Carrot Sauerkraut recipe. Regardless, over the years, it became a staple of German cuisine, especially in the colder months when fresh produce was scarce. Today, sauerkraut isn’t just a side dish—it’s a cultural icon. It pairs perfectly with bratwurst, adds crunch to sandwiches, and even shows up in gourmet kitchens. So, next time you scoop up some sauerkraut, remember—you’re enjoying a little bite of German history, one deliciously sour forkful at a time!
With its orange tint, this creamy, Spring-like dish looks beautiful on your Easter table or anytime. The kraut strikes a good balance between light and hearty, so it also works well on a fall-inspired menu.
Creamy Carrot Sauerkraut
Ingredients
- 1+ 1/2 cups chopped peeled carrots
- 1 tablespoon extra virgin olive oil
- 14 oz plain sauerkraut
- 1 large white onion
- 1 tablespoon clarified butter
- Salt and freshly ground black pepper
- 2 teaspoons white granulated sugar divided
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 bay leaf
Instructions
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Place the carrot in a small saucepan and bring to a boil.
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When the carrots are completely soft (about 45 minutes), remove them from the heat and drain, reserving 2 tablespoons of the liquid.
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Add the cooked carrots, the tablespoon of extra virgin olive oil and the two tablespoons
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of reserved liquid to a food processor or blender and puree the carrots.
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Drain the sauerkraut thoroughly. and set aside.
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Peel the onion and chop into small pieces.
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In a medium-sized skillet, heat the clarified butter.
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Add the onions and cook, stirring occasionally until transparent. Don't let them brown. Add the drained sauerkraut to the pan and stir to combine.
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Season the mixture with salt and freshly ground black pepper.
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Sprinkle one teaspoon of the white granulated sugar over the mixture and stir to combine.
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Add the carrot puree and stir to combine.
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Whisk together the vegetable broth and the heavy cream. Slowly pour it into the skillet.
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Add the bay leaf to the pan.
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When the mixture starts to boil, cover the pan, and cook for 15 minutes over medium heat.
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Season again with salt and freshly ground black pepper and stir in the last teaspoon of white granulated sugar.
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Remove the bay leaf.
So, do you like this Creamy Carrot Sauerkraut? Then also check out some of these other delicious recipes:
CARROT HAZELNUT MASHED POTATOES
SAUERKRAUT CHEESE BRATWURST PIE
HONEY CARROT SOUP
