Sweet and Savory Apple Bacon Sauerkraut Bake

Welcome to a culinary journey that transforms a humble ingredient into a star side dish: Baked Sauerkraut with Apples and Bacon. This classic recipe, brimming with rich flavors and comforting warmth, offers a delightful balance of sweet, smoky, and tangy notes. Slow-baked to perfection, the sauerkraut mellows beautifully, absorbing the savory essence of bacon and the gentle sweetness of apples. Whether you’re a long-time sauerkraut enthusiast or looking for a delicious way to incorporate this superfood into your diet, this recipe promises to elevate your cooking and delight your taste buds.

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Sauerkraut, often celebrated as a superfood, is packed with nutrition and abundant fiber. While raw sauerkraut boasts a distinct, often assertive flavor, baking it with complementary ingredients like smoky bacon and sweet apples transforms it into something truly extraordinary. This dish offers a tender, juicy texture and a complex flavor profile that moves beyond the simple tang of straight-from-the-jar sauerkraut. It becomes an irresistible side that complements a wide variety of meals, particularly those featuring pork or other rich meats.

My German Oma, a true culinary inspiration, taught me the art of making sauerkraut. While she often prepared it with smoked pork hocks and sausage in hearty, traditional feasts, this baked version with apples and bacon was another beloved family staple. I still remember the giant ceramic crocks in her kitchen, brimming with sliced cabbage slowly fermenting, a testament to her dedication to homemade, wholesome food. This recipe carries forward that tradition, simplified for the modern kitchen, while retaining all the authentic flavor and heartwarming appeal.

Why You’ll Love This Baked Sauerkraut Recipe

• Unforgettable Flavor: The combination of savory bacon, sweet apples, and tangy sauerkraut creates a harmonious flavor profile that is both comforting and sophisticated. Baking allows the flavors to meld and deepen beautifully.
• Nutrient-Rich: Sauerkraut is a powerhouse of probiotics, vitamins (especially C and K), and fiber, contributing to gut health and overall well-being. Even when cooked, it retains significant nutritional value.
• Perfect Pairing: This versatile side dish complements a wide array of main courses, from roasted pork and grilled sausages to poultry and even some fish. It’s an ideal choice for holiday meals or a comforting weeknight dinner.
• Simple to Make: Despite its gourmet taste, this recipe is surprisingly straightforward, requiring minimal active cooking time before it slow-bakes in the oven, allowing you to focus on other aspects of your meal.
• Freezer-Friendly: Prepare a larger batch and freeze portions for quick, delicious meals whenever you need them. It reheats wonderfully without compromising taste or texture.

Understanding Sauerkraut: The Fermented Cabbage Marvel

At its core, sauerkraut is simply fermented cabbage. This ancient preservation method involves finely shredding raw cabbage and allowing it to ferment in its own juices, often with the addition of salt. The natural bacteria present on the cabbage (primarily lactic acid bacteria) convert the sugars in the cabbage into lactic acid, which gives sauerkraut its distinctive sour taste and creates an acidic environment that inhibits the growth of spoilage-causing microorganisms.

Beyond its unique flavor, sauerkraut is revered for its impressive health benefits. It’s a fantastic source of probiotics, beneficial bacteria that support a healthy gut microbiome, aid digestion, and boost the immune system. Additionally, sauerkraut is rich in vitamins, including vitamin C, which is a powerful antioxidant, and vitamin K, important for blood clotting and bone health. It also provides dietary fiber, contributing to digestive regularity. While some probiotic benefits are diminished by high heat, cooked sauerkraut remains a highly nutritious and flavorful food.

Key Ingredients for Flavorful Baked Sauerkraut with Bacon & Apples

Creating this delicious side dish relies on a few simple, yet impactful, ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this recipe so special:

• Sauerkraut: The star of the show! You’ll need about 4 cups. For the best results, look for high-quality, unpasteurized sauerkraut, typically found in the refrigerated section of your grocery store. While canned or jarred varieties work, those often contain preservatives and can have a stronger, more vinegary flavor. See my detailed notes below on whether to rinse it.
• Bacon: About 6 slices, chopped. Bacon adds a wonderfully smoky, savory depth and richness to the dish, both from its crispy bits and the rendered fat used for sautéing the other ingredients. For an extra layer of flavor, consider using double-smoked bacon, which offers a more intense smoky profile.
• Onion: 1 cup, diced. Yellow onions are perfect here, providing a foundational sweetness and aromatic base when sautéed until translucent in the bacon fat. They add a subtle savory depth without overpowering the other ingredients.
• Apple: 1 cup, diced (peeled or unpeeled, your choice). Apples introduce a natural sweetness that beautifully balances the tanginess of the sauerkraut. Granny Smith apples are an excellent choice for their tartness, which provides a lovely contrast. However, other firm, sweet-tart apples like Honeycrisp or Braeburn also work wonderfully.
• Bay Leaf: 1 leaf. This herb infuses the dish with a subtle, earthy, and slightly peppery aroma as it bakes, enhancing the overall complexity of the flavor. Remember to remove it before serving.
• Salt and Pepper: To taste. These essential seasonings enhance all the other flavors, ensuring the dish is perfectly balanced. Start with the suggested amounts and adjust as needed after tasting.

Should You Rinse Sauerkraut Before Baking?

The decision to rinse sauerkraut is entirely up to personal preference, and it largely depends on the brand and your palate. Many people find the direct-from-the-jar flavor and aroma of sauerkraut to be quite strong, intensely sour, or even overly salty. If you are sensitive to these robust characteristics, or if you’re using a particularly potent brand, rinsing can significantly mellow its intensity, resulting in a milder, more approachable dish.

To determine if rinsing is necessary, I recommend a simple taste test. After opening the jar or can, take a small spoonful of the sauerkraut. If it’s intensely puckery, very vinegary, or simply too strong for your liking, then draining it and rinsing it thoroughly under cold running water, followed by another good drain, will help reduce its pungency. However, some brands offer a more balanced and pleasant flavor straight out of the container. If it tastes good to you as is, then feel free to proceed directly with the recipe without rinsing. Remember that rinsing might slightly reduce the probiotic content, but for a cooked dish, much of the probiotic benefit would already be reduced by heat anyway, so focusing on flavor is key here.

How To Make Flavorful Baked Sauerkraut with Apples & Bacon

This recipe is designed for ease and maximum flavor, transforming simple ingredients into a deeply satisfying side dish. Follow these steps to create your own irresistible baked sauerkraut:

1. Sauté the Bacon: In a large, oven-safe skillet or Dutch oven (that can later transfer to the oven, if desired, or use a separate baking dish), cook the chopped bacon over medium heat. Sauté until the bacon is just starting to get crispy and has rendered most of its fat. This usually takes about 5-7 minutes.
2. Add Onion: Once the bacon is cooked, add the diced onion to the skillet, utilizing the rendered bacon fat. Cook the onion until it becomes translucent and softened, stirring occasionally. This typically takes about 6-8 minutes, allowing the onion to develop a sweet aroma and mellow flavor.
3. Prepare Sauerkraut: While the bacon and onion are cooking, drain your sauerkraut well. If you’ve decided to rinse it (based on the taste test mentioned above), do so now and drain it thoroughly again to remove excess liquid.
4. Combine with Apple & Sauerkraut: Add the diced apple to the skillet with the bacon and onions. Sauté for just an additional minute, allowing the apple to slightly soften and release some of its sweetness. Then, gently fold in the drained sauerkraut, mixing all the ingredients well to combine. Season the mixture with salt and freshly ground black pepper to taste, and add the bay leaf.
5. Transfer and Bake: If you used a skillet that is not oven-safe, transfer the entire mixture to a suitable oven-safe baking dish or casserole pan. Pour in 1/2 cup of water. This liquid will help the sauerkraut steam and become tender during baking.
6. Slow Bake to Perfection: Cover the baking dish tightly with a lid or aluminum foil. Place it in a preheated oven at 350°F (175°C) and bake for approximately 60 minutes. Halfway through the baking time (around 30 minutes), give the mixture a good stir. Check if it looks dry; if so, add an additional 1/4 cup of water or broth to ensure it remains moist. Re-cover and continue baking until the apples are very tender and almost “melted” into the sauerkraut, becoming hard to distinguish individually.
7. Final Seasoning and Serve: After about an hour, remove the dish from the oven. Carefully remove and discard the bay leaf. Taste the sauerkraut and adjust the seasoning with more salt and pepper if desired. Serve hot as a comforting and flavorful side dish.

Chef Jenn’s Expert Tips for Perfect Baked Sauerkraut

Achieving the best flavor and texture in your baked sauerkraut is easy with these insider tips:

• Taste Your Sauerkraut: Don’t skip this step! Sauerkraut varies greatly by brand. If it tastes overly vinegary, sour, or salty straight from the jar, drain, rinse, and drain it again. This simple step can dramatically improve the final dish’s balance.
• Elevate the Bacon Flavor: For an exceptionally smoky depth, opt for double-smoked bacon. This specialty bacon, often found at deli counters or butcher shops, delivers a more intense smoky flavor that truly enhances the sauerkraut.
• Apple Choice Matters: While any apple works, Granny Smith apples are my top recommendation. Their tartness provides a crucial counterpoint to the richness of the bacon and the tang of the sauerkraut, creating a more dynamic flavor profile.
• Herbal Enhancements: If you enjoy a richer, more aromatic flavor, consider adding a pinch of caraway seeds or dried thyme along with the bay leaf. Caraway seeds are a classic pairing with sauerkraut in German cuisine.
• Effortless Dicing: To make quick work of dicing your apples and onions, an alligator chopper (or similar food chopper) is a fantastic kitchen tool. It ensures uniform pieces, which cook more evenly.
• Don’t Skimp on Slow Baking: The low and slow baking process is key. It allows the sauerkraut to tenderize, the apples to melt into the mixture, and all the flavors to truly meld and deepen, transforming the side dish from good to exceptional.
• Check for Moisture: Keep an eye on the moisture level during baking. If the sauerkraut looks dry, a little extra water or even chicken or vegetable broth will prevent it from becoming too dense and ensure a juicy result.

What To Serve with Oven-Baked Sauerkraut with Apples

This easy baked sauerkraut recipe is incredibly versatile and makes a stellar accompaniment to a wide range of main courses. Its rich, tangy, and smoky flavors are a natural fit for:

• Pork Dishes: It’s a classic pairing for a reason! Think slow cooker German pork loin, smoked pulled pork, crispy pork schnitzel, roasted pork shoulder, or even simple pan-fried pork chops. The acidity of the sauerkraut beautifully cuts through the richness of pork.
• Sausages: Whether it’s bratwurst, knackwurst, kielbasa, or your favorite gourmet sausage, baked sauerkraut provides the perfect counterpoint. Serve it alongside sous vide sausages for a truly effortless meal.
• Poultry: Don’t limit yourself to pork! This sauerkraut also pairs wonderfully with roasted chicken, duck, or even a flavorful turkey dinner, especially during the colder months.
• Grilled Meats: The smoky notes from the bacon in the sauerkraut make it an excellent side for grilled steaks, smoked ribs, or any BBQ creation.
• Hearty Fish: For something unexpected, try serving it with richer fish like baked salmon or pan-seared cod. The sauerkraut provides a tangy zest that complements the fish without overpowering it.
• Holiday Feasts: Its comforting and classic appeal makes it a fantastic addition to Thanksgiving, Christmas, or Oktoberfest celebrations.

Can You Freeze Baked Sauerkraut with Bacon and Apples?

Yes, absolutely! This dish is wonderfully freezer-friendly, making it an excellent candidate for meal prep or saving leftovers for a quick, delicious meal later. Here’s how to do it:

1. Cool Completely: After baking, allow the sauerkraut to cool thoroughly at room temperature, then transfer it to the refrigerator to chill completely. This prevents condensation and ice crystals from forming in the freezer, which can lead to freezer burn.
2. Portion and Pack: Once chilled, divide the baked sauerkraut into individual or family-sized portions. Pack it into air-tight, freezer-safe containers or heavy-duty freezer bags. For ultimate freshness and to prevent freezer burn for extended periods, I highly recommend using a vacuum sealer.
3. Freeze: Label your containers with the date and freeze for up to 3-4 months.
4. Reheat: To reheat, simply transfer the frozen sauerkraut to the refrigerator and allow it to thaw overnight. Once thawed, you can warm it gently on the stovetop over low heat, stirring occasionally, or reheat it in a covered oven-safe dish at 300-325°F (150-160°C) until heated through. Alternatively, for smaller portions, the microwave works well.

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Step By Step Process Visualized

Baked Sauerkraut with Apples and Bacon

Sweet, smoky, and incredibly flavorful, this Baked Sauerkraut with Apples and Bacon is a delightful side dish perfect for any meal, especially those featuring pork.

Recipe Details

• Course: Side Dish
• Cuisine: European, German
• Keyword: apples, bacon, baked sauerkraut, easy side dish, sauerkraut with apples, sauerkraut with bacon, comfort food

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 6 servings

Calories: Approximately 49 kcal per serving

Equipment

• Skillet
• Casserole dish

Ingredients

• 6 slices bacon, chopped
• 1 cup diced yellow onion
• 1 cup diced apple (peeled or unpeeled, your choice; Granny Smith recommended)
• 4 cups sauerkraut, well drained (rinsed if desired)
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup water (plus an additional 1/4 cup if needed)

Instructions

1. In a large skillet, sauté the chopped bacon until it just starts to get crispy, about 5-7 minutes.
2. Add the diced onion to the skillet and cook until translucent, about 6-8 minutes.
3. Meanwhile, drain the sauerkraut thoroughly. If you prefer a milder flavor, rinse it under cold water and drain again.
4. Add the diced apple to the skillet and sauté for an additional minute. Then, fold in the drained sauerkraut and mix well. Season with salt and pepper, and add the bay leaf.
5. Transfer the mixture to an oven-safe baking dish or casserole pan. Pour in 1/2 cup of water.
6. Cover the dish tightly and bake at 350°F (175°C) for approximately 60 minutes. Stir halfway through baking. If the mixture appears dry, add 1/4 cup more water or broth. Re-cover and finish baking.
7. After about an hour, the apple should be very tender and have softened into the sauerkraut. Remove the bay leaf. Taste for seasoning and serve warm.

Nutrition Information (Approximate per serving)

• Serving Size: 0.75 cup
• Calories: 49 kcal
• Carbohydrates: 9g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Cholesterol: 1mg
• Sodium: 823mg
• Potassium: 223mg
• Fiber: 4g
• Sugar: 5g
• Vitamin A: 30 IU
• Vitamin C: 17mg
• Calcium: 37mg
• Iron: 1mg

A Note on Nutritional Information:

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Frequently Asked Questions About Baked Sauerkraut

Here are some common questions about making and enjoying this delicious baked sauerkraut dish:

What kind of apples are best for this recipe?

Granny Smith apples are highly recommended due to their tartness, which provides a lovely contrast to the richness of the bacon and the tang of the sauerkraut. However, firm, sweet-tart varieties like Honeycrisp, Braeburn, or Gala will also work well, offering slightly different sweetness levels.

Can I make this recipe vegetarian or vegan?

Yes, you can adapt it! To make it vegetarian, omit the bacon and sauté the onions and apples in a tablespoon or two of olive oil or butter. For a vegan version, use olive oil and ensure your sauerkraut is vegan (most are, but always check labels). You can add a smoky flavor with a dash of liquid smoke or smoked paprika.

Can I cook this on the stovetop instead of baking?

While the slow baking process is key for mellowing the flavors and textures, you can technically cook it on the stovetop. After combining all ingredients in a large pot or Dutch oven, cover and simmer over low heat for at least 45-60 minutes, stirring occasionally, until the apples are tender and the flavors have melded. The texture might be slightly different, but it will still be delicious.

What if I don’t like bacon?

If bacon isn’t your preference, you can substitute it with other smoked meats like diced ham, smoked sausage, or even smoked turkey bacon for a lighter option. For a non-pork alternative, use olive oil or butter for sautéing and add a touch of smoked paprika for depth.

How long does baked sauerkraut last in the fridge?

When stored in an airtight container, baked sauerkraut with apples and bacon will keep well in the refrigerator for 3-5 days. It often tastes even better the next day as the flavors continue to deepen.

Want More Delicious and Easy Recipes?

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• Smoked Tri Tip
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This baked sauerkraut with apples and bacon is more than just a side dish; it’s a taste of tradition, a celebration of flavor, and a wholesome addition to any meal. Its rich history, impressive health benefits, and incredibly satisfying taste make it a recipe worth adding to your culinary repertoire. Enjoy the process of creating this comforting dish, and savor every bite!