Easy Sauerkraut Recipe - The Seasoned Mom (2024)

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My Polish grandmother’s easy Sauerkraut recipe with crispy bacon is a staple on our family’s holiday tables, yet it’s easy enough to prepare any night of the week! The simple side dish requires just 3 ingredients and 15 minutes!

This particular sauerkraut recipe turned out to be one of the most popular sides on my Mom’s Thanksgiving table last month. Kind of shocking, right?! I mean, how could cabbage possibly stand out among the corn puddings, the stuffing, and the ambrosia?! I’m not exaggerating when I say that multiple guests commented on how delicious it was (myself included).

How to make an easy Sauerkraut recipe at home:

I’m not sure if it’s the crispy, smokey bacon throughout or the slight hint of sweetness that cuts through the salty, briny sauerkraut, but I just LOVE this stuff. So imagine my surprise when my mom rattled off the (unbelievably) simple recipe! We’re not doing any home fermentation or science projects here. Instead, my brilliant grandmother had a great shortcut that she taught my mom many years ago. Let’s get started…

Ingredients for Sauerkraut Recipe:

• Bacon
• 27 ounce can of sauerkraut
• Brown sugar

1. Cook the chopped bacon until it’s crispy, then drain off all but about 1 teaspoon of bacon grease.
2. Add drained sauerkraut and brown sugar to the pot with the bacon. Heat over low heat, just until the sugar is dissolved. Add enough of the reserved sauerkraut liquid until the dish reaches the desired consistency.
3. Serve right away or cover and store in the refrigerator!

What to add to Sauerkraut:

My grandmother often added caraway seeds, chopped fresh parsley, or chopped fresh dill to the warm sauerkraut at the end.

Cook’s Tips and Recipe Variations:

• You can use any store-bought or homemade sauerkraut recipe that you prefer. My mom recommends the Silver Floss brand, so that’s what I use!
• To prepare this recipe in advance, cook the sauerkraut according to recipe instructions. Cool to room temperature, pack in an airtight container, and keep in the refrigerator for up to 1 week.
• Reheat the sauerkraut on the stovetop over low heat, just until warmed through.
• You can safely store leftover sauerkraut in the freezer for up to 3 months.
• Feel free to add more bacon for an extra smokey, decadent flavor!
• Try sautéing some diced sweet onion with the bacon for an added layer of flavor and subtle sweetness.

More sauerkraut recipes that you might enjoy:

• Dump-and-Bake Bratwurst Recipe with Sauerkraut and Potatoes
• 5-Ingredient Reuben Casserole
• Sauerkraut Casserole