Potato Sauerkraut Recipe: Hearty, Tangy, and Comfort Food Perfect

Potato sauerkraut is a rustic comfort dish that pairs the earthy richness of potatoes with the tangy bite of fermented cabbage. This hearty, old-world classic comes together with simple ingredients but delivers bold flavor. Whether served with sausages or as a standalone meal, it’s a warm, satisfying plate of tradition.

This recipe guide walks you through the steps to prepare a classic potato sauerkraut dish with rich flavor and wholesome texture. With only a few ingredients, it’s a budget-friendly and nourishing option for family dinners or cozy nights in.

How to Make Potato Sauerkraut

This comforting dish is made by simmering tender potatoes and tangy sauerkraut together with sautéed onions, spices, and butter for a simple yet deeply flavorful result.

Ingredients

Main Ingredients:

• 1½ lbs potatoes (Yukon gold or russet), peeled and diced

• 2 cups sauerkraut, drained and rinsed

• 1 medium onion, finely chopped

• 2 tbsp unsalted butter or bacon grease

• ½ tsp caraway seeds (optional, for classic German flavor)

• ½ tsp black pepper

• ¼ tsp smoked paprika

• Salt to taste

• Fresh parsley (optional, for garnish)

Preparation Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Preparing Instructions

Step 1: Boil the Potatoes

Place diced potatoes in a large pot of salted water. Bring to a boil and cook for 10–12 minutes or until fork-tender. Drain and set aside.

 Step 2: Sauté the Onion 

 In a large skillet, melt butter over medium heat. Add chopped onions and sauté until translucent and slightly golden (about 5–7 minutes).

Step 3: Add Sauerkraut and Seasonings

Add the drained sauerkraut to the skillet with the onions. Stir in caraway seeds, paprika, and pepper. Cook for 5–7 minutes, stirring occasionally.

Step 4: Combine with Potatoes

Gently fold in the cooked potatoes. Mix until evenly combined. Cook for another 3–5 minutes to allow the flavors to meld. Adjust salt if needed.

Step 5: Garnish and Serve

Sprinkle chopped parsley on top before serving for a pop of color.

Servings

Serves: 4 as a main dish, 6–8 as a side

Presentation & Decoration

Garnish Ideas:

• Sprinkle with fresh parsley or chives

• Add crispy bacon bits or sausage slices on top

Serving Suggestions:

• Serve hot with grilled kielbasa, bratwurst, or smoked sausage

• Pair with rye bread or crusty rolls

• Add a dollop of sour cream for creaminess

Best Time to Eat

• Weeknight Dinner: Quick and budget-friendly meal

• Oktoberfest Favorite: Great with beer and sausages

• Comfort Food Night: Perfect for cold weather

Portion Guide

• Individual: 1 to 1½ cups per person

• Group: Double the recipe to serve 8–10 as a main dish

Storage & Shelf Life

• Refrigeration: Store leftovers in an airtight container for up to 4 days

• Freezing: Freeze for up to 2 months (without sour cream topping)

• Reheating: Reheat on the stovetop or microwave with a splash of broth or water

Allergy Guide

• Gluten-Free: Naturally gluten-free

• Dairy-Free: Use oil or bacon grease instead of butter

• Vegan Option: Use olive oil and skip meat-based garnishes

More Recipes Featuring Potatoes and Sauerkraut

• German Sauerkraut Soup: A warming dish with smoky sausage and tang

• Pierogi with Potato and Sauerkraut Filling: Classic Eastern European dumplings

• Skillet Sausage and Potatoes with Sauerkraut: One-pan meal for busy nights

Tag your creations with to show off your traditional twist—we may feature it in our next rustic recipe roundup!