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Bavarian Sauerkraut

Bavarian sauerkraut is a classic German dish that combines fermented cabbage with flavorful seasonings for a tangy and savory side. Here’s a traditional recipe for Bavarian sauerkraut:


  • 1 jar (about 32 ounces) sauerkraut, drained and rinsed
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 apple, peeled, cored, and diced
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 5 juniper berries (optional)
  • 1 teaspoon caraway seeds
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup chicken or vegetable broth
  • 2 tablespoons unsalted butter (optional, for added richness)


Step 1: Prepare Sauerkraut:

  1. Drain the sauerkraut and rinse it under cold water. Squeeze out excess liquid.

Step 2: Sauté Aromatics:

  1. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
  2. Add minced garlic and diced apple to the pot. Sauté for an additional 2-3 minutes until the apple begins to soften.

Step 3: Add Sauerkraut:

  1. Add the rinsed sauerkraut to the pot and stir to combine with the onions and apples.

Step 4: Seasoning:

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