3 Delicious Ways to Cook Your Kraut
For a simple condiment, sauerkraut (otherwise known as fermented cabbage) packs a huge punch of tang and flavor. It’s a go-to topping for hot dogs, and a natural pairing with sausages and potatoes, but please, for the love of kraut — don’t stop there. This is one versatile food and it’s time to put it to work.
For any (or all) of these recipes, you can use of store-bought sauerkraut, or go for homemade and do it yourself. I’ve recently discovered that it’s surprisingly easy to make homemade sauerkraut. The hardest part just might be having the patience needed to let it ferment for about three days.
While sauerkraut does some great work as a condiment, these three recipes will show you it can do a whole lot more. This tangy fermented cabbage is one powerful food, and can be worked into a variety of recipes as the main attraction. That’s right — it’s time to get cooking with your kraut.
1. Loaded Reuben Baked Potato
Think about your favorite Reuben sandwich, or rather all the parts that bring it together, like lots of sliced corned beef or pastrami, plenty of tangy sauerkraut (extra for me!), a healthy dose of Russian dressing, and of course a dill pickle for good measure. But instead of bread, I’m swapping in a different carb and loading my favorite sandwich ingredients into a baked potato.
Get the Recipe: Loaded Reuben Baked Potato
This play on classic tater tots combines shredded potato with tangy sauerkraut for a bite-sized side that’s irresistibly crunchy. Serve them with a side of mustard or ketchup for dipping.
Get the Recipe: Kraut-Tots
3. Sausage and Sauerkraut Quesadillas
Take a break from your regular quesadillas for this fun and flavorful kraut-sadilla. It’s filled with a medley of ingredients that can keep up with kraut’s briny punch. We used crumbled sausage, shredded cheddar, spinach, and sliced scallions.
Get the Recipe: Sausage and Sauerkraut Quesadillas