Fermented foods, like sauerkraut, are found in most cultures. Fermenting foods makes them easier to digest and can be stored for longer. Many German dishes include sauerkraut as part of the main dish or as a side dish. This sauerkraut recipe with pineapples is sweet and sour, a favorite in many German recipes. Although it might seem an unlikely pairing, it is delicious!
Sauerkraut Recipe with Pineapples Ingredients – 8 side servings
- 27 ounce can or jar of sauerkraut
- 2 onions
- 2 cloves garlic
- 1 tablespoon butter or vegetable oil
- 20 ounce can pineapple in heavy syrup
- 1/2 – 1 teaspoon of caraway seeds
- salt and pepper to taste
Sauerkraut Recipe with Pineapples Directions
Place sauerkraut in sieve and rinse in cold water. Allow to drain.
In a fry pan cook onions and minced garlic in butter or oil until onions are translucent.
Transfer onions and garlic to saucepan. Add drained sauerkraut, the juice from the canned pineapple, and caraway seeds. Simmer uncovered for 20 minutes. Add pineapple tidbits and continue cooking for an additional 15 minutes.
Salt and pepper to taste and serve hot.
Serve this as a side dish with our Bratwurst and Bratkartoffeln Recipe!
