While most kids at the holiday table have eyes only for the main course or dessert, I was always different. My gaze was fixed on the side dishes, especially my mom’s incredible warm sauerkraut. It wasn’t just any kraut; it was a savory, tangy, and slightly sweet concoction that transformed the humble cabbage into the star of the show. This recipe is my tribute to that beloved holiday favorite, a dish that proves vegetables can be the most exciting part of any feast.
Recipe Details
PREP: 10 minutes | COOK: 20 minutes | YIELD: 8 x ½-cup servings
Ingredients
• 1 Tbsp / 15 ml extra virgin olive oil
• 1 yellow onion, halved and thinly sliced
• 1 tsp / 5 ml caraway seeds
• 32 oz / 950 ml sauerkraut, drained
• 1 x 14.5 oz / 430 ml can no-salt-added diced tomatoes, drained
• 2 tsp / 10 ml Sucanat or other unrefined sugar
• ¼ tsp / 1.25 ml freshly ground black pepper
Instructions
1. Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add the sliced onion and caraway seeds, stirring to coat everything in oil.
2. Cook, stirring occasionally, until the onion has wilted and just begins to brown, about 3 minutes.
3. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are deeply and beautifully caramelized, about 7 to 10 more minutes.
4. Stir in the drained sauerkraut, drained tomatoes, Sucanat, and black pepper until well combined.
5. Cover the skillet and let the mixture simmer for about 5 minutes, or until everything is heated through. Serve warm.
Nutritional Information
• A Healthy Holiday Side
• This dish is a fantastic source of probiotics from the sauerkraut, promoting gut health. It’s also rich in fiber, low in calories, and packed with flavor, making it a guilt-free addition to any meal.
Pro Tips
• Pro-Tips for Perfect Kraut
• For the best caramelized onions, don’t rush the process. Low and slow heat is the key to developing that deep, sweet flavor without burning them.
• For a touch of fruity sweetness that pairs beautifully with the tangy kraut, add one grated Granny Smith apple along with the sauerkraut.
• This kraut will keep in an airtight container in the refrigerator for up to five days. The flavors often meld and taste even better the next day.
• Serve this warm sauerkraut alongside veggie sausages, on top of potato pancakes, or as a flavorful side for any hearty vegetarian roast.
FAQ
Q: Is this warm sauerkraut recipe vegan
A: Yes, this recipe is naturally vegan. It uses olive oil and contains no animal-derived ingredients, making it a perfect plant-based side dish for everyone at the table.
Q: What vegetarian main dishes go well with this sauerkraut
A: This versatile sauerkraut pairs wonderfully with many vegetarian mains. Serve it alongside veggie sausages, a hearty lentil loaf, or a plant-based roast. It’s also fantastic piled on top of potato pancakes (latkes) or pierogies.
Q: Can I make this sauerkraut ahead of time
A: Absolutely. This is a great make-ahead dish. The flavors meld and become even more delicious after a day or two. Simply store it in an airtight container in the refrigerator for up to five days and gently reheat before serving.
Q: How can I add more flavor to this vegetarian sauerkraut
A: For a touch of fruity sweetness, try the pro-tip of adding one grated Granny Smith apple when you add the sauerkraut. You could also add a splash of apple cider vinegar for extra tang or a pinch of smoked paprika for a smoky depth.
