Smoky kielbasa and tangy sauerkraut cooked with tomatoes and apples for a touch of the sweet are a winning combination. Nutritious and delicious!

Love starting from scratch? Take a look at our recipe for Homemade Sauerkraut.

sauerkraut with kielbasa in a frying pan

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Fermenting has been a way of life for generations in many countries all over the world. I grew up eating sauerkraut, fermented cucumbers, tomatoes as well as drinking kefir.

Having ferments as a part of our daily diet carries enormous health benefits, which is why they are back in style, and on our tables. Apart from eating them raw, it is very common to cook with them where I came from.

Using ingredients like sauerkraut is a great shortcut because it comes with taste and texture without having to add any effort. Bring it together with kielbasa, which has incredible depths of smoky flavour all its own, and you have a match made in heaven. And even better, dinner on the table with a minimum of effort!

sauerkraut in a bow, kielbasa, an onion, an apple, tomato paste and garlic

Cooking with Sauerkraut

Although far too many people turn up their nose at sauerkraut, those of us who grew up on it can tell you that it can be used in all sorts of fantastic ways. This Beet and Sauerkraut Salad aka Salat Vinegret, for example, is still one of my personal favourites.

The recipe, I am sharing today, is another example of how you can utilise sauerkraut in your cooking but before I go too far let me tell you this.

I realise the pungent flavour of fermented cabbage might not be to everybody’s taste. For these people, I have an alternative recipe made with fresh Savoy cabbage, braised with bacon and mushrooms, and made even more delicious with sour cream.

If you are not brave enough to go all in, you can always dilute the flavour a bit by using half fermented, half fresh cabbage.

But for those in the know, there are few things on earth as satisfying as sauerkraut. Whether cooked into a recipe like this, stuffed into vareniki, or prepared in any number of creative ways, its a nutritious and tasty way to make a meal.

Recipe Tips and Notes

I used Russian-style sauerkraut, which often comes with carrots added. If yours is plain, I strongly recommend adding fresh grated carrots to the dish. They add a nice sweet balance to the sour cabbage.
Apple cider, fresh apple and a touch of tomato paste are added to the recipe for the same reason as the one above. They balance out the sour notes.
Nutty, with a light taste of liquorice, caraway seeds are absolutely lovely. However, they could taste quite strong to the uninitiated. I used to despise them as a child. Proceed with caution and use sparingly.
Finally, I absolutely adore kielbasa and I use it often. Be it a traditional recipe like this Russian Beef Stew Solyanka or Pierogies and Kielbasa. Or my own interpretation of the classic Macaroni and Cheese with Kielbasa, the smoky flavour and the savoury taste never disappoint. If you are not able to source it, substitute with bacon.

braised sauerkraut with tomatoes and kielbasa in a skillet

Serving suggestions

I’ve had kielbasa and sauerkraut a few times while travelling, and it was always served with potatoes. I created Oven Fried Potatoes with Mushrooms and Onions with this in mind, although German Two Potato Salad is a good cold option.

I’m also a fan of adding dumplings on the side. Pierogies or Vareniki are both great choices, and ones that go down extremely well with my family!

Storage and leftovers

Leftovers will keep for 4-5 days in the fridge. Although they can be reheated in an oven, I prefer using a frying pan over medium heat with a touch of oil, stirring occasionally so the sauerkraut doesn’t burn. It won’t take long for the kielbasa to be heated all the way through.

Favourite Eastern European Recipes

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