I have often made sautéed sauerkraut, especially when I have limited time and don't want to leave the oven on all day. I usually start with a large cabbage, enough for a few servings, and make sure it's not too salty. If the cabbage is very salty or sour, I put it in cold water, sometimes even overnight. Other times I'm in a hurry and just rinse it a few times, then start cooking. When I don't want to wait hours in the oven, I prefer to start on the stove, boiling the cabbage until the liquid reduces, and only then put it in the oven.
Quick Info
Total time: about 2 hours (depending on how quickly the cabbage reduces)
Preparation time: 20 minutes
Cooking time: 1.5 hours (or until the cabbage is soft and well reduced)
Servings: 4-6
Difficulty: easy
Recipe type: warm, traditional side dish
Ingredients
1 large sauerkraut cabbage
Salt to taste (only if needed)
100 ml tomato juice or broth
A few tablespoons of oil
Preparation method
1. If the sauerkraut is too salty or too sour, I put it in a bowl of cold water and let it soak overnight. If I'm in a hurry, I chop the cabbage as finely as possible and rinse it 2-3 times in cold water.
2. After the cabbage has drained well, I put it in a large pot. I add enough water to cover it slightly.
3. I place the pot on the stove over medium heat and let the cabbage boil, stirring occasionally. I keep it on the heat until the liquid reduces almost completely. This takes between 40 minutes to an hour, depending on how juicy the cabbage is.
4. When there is almost no water left, I add a few tablespoons of oil and 100 ml of tomato juice or broth. I mix well.
5. I transfer everything to a baking dish and place it in the preheated oven. I leave it there until the cabbage is well softened and takes on a slightly browned color. There is no need to add more water.
6. I taste and add salt only if necessary. Serve the cabbage warm, ideally with polenta.
Why I make the recipe often
It's simple to prepare, inexpensive, and uses sauerkraut that I often already have at home. It works well as a side dish or even a main course. It keeps well the next day.
Tips and variations
Tips
Don't skip the rinsing step - sometimes sauerkraut is very salty, other times just a little. Taste before deciding whether to add salt at the end.
If you want to speed up the process, chop the cabbage as finely as possible.
Be careful with the heat when boiling the cabbage: stir periodically to prevent sticking.
Substitutions
You can use broth instead of tomato juice. It's just a matter of what you have on hand.
The oil can be sunflower or canola - a neutral one is ideal.
Variations
Some add a bit of pepper or bay leaves, but for the basic recipe, it's not necessary.
If you like, you can add sautéed onion before the cabbage, but this version is without.
Serving ideas
I most often serve sautéed cabbage with warm polenta. It also works as a side dish with sausages, pork, or even on its own.
Frequently asked questions
Do I need to soak the sauerkraut in water overnight?
Only if it is very salty or sour. Usually, if you rinse it in 2-3 cold waters, it's enough.
What type of dish is suitable for the oven?
Any dish resistant to high temperatures. You can even use the same pot if it has metal handles.
Can I make the recipe without broth or tomato juice?
Yes, but the cabbage will be drier and have a stronger pickled taste.
How long should the cabbage stay in the oven?
It depends on how browned you like it. Usually, 30-40 minutes are enough after reducing on the stove.
Nutritional values (estimate)
One serving (out of 6) has about 80-100 kcal, depending on how much oil you use.
Protein: 2-3 g
Carbohydrates: 8-10 g
Fats: 4-6 g
Approximate values, given only for cabbage, oil, and broth.
Storage and reheating
Sautéed cabbage keeps well in the fridge for 2-3 days, covered. When reheating, you can use the stove or microwave. The texture remains good. If it dries out too much, you can add a tablespoon of water while reheating.
Quick Info
Total time: about 2 hours (depending on how quickly the cabbage reduces)
Preparation time: 20 minutes
Cooking time: 1.5 hours (or until the cabbage is soft and well reduced)
Servings: 4-6
Difficulty: easy
Recipe type: warm, traditional side dish
Ingredients
1 large sauerkraut cabbage
Salt to taste (only if needed)
100 ml tomato juice or broth
A few tablespoons of oil
Preparation method
1. If the sauerkraut is too salty or too sour, I put it in a bowl of cold water and let it soak overnight. If I'm in a hurry, I chop the cabbage as finely as possible and rinse it 2-3 times in cold water.
2. After the cabbage has drained well, I put it in a large pot. I add enough water to cover it slightly.
3. I place the pot on the stove over medium heat and let the cabbage boil, stirring occasionally. I keep it on the heat until the liquid reduces almost completely. This takes between 40 minutes to an hour, depending on how juicy the cabbage is.
4. When there is almost no water left, I add a few tablespoons of oil and 100 ml of tomato juice or broth. I mix well.
5. I transfer everything to a baking dish and place it in the preheated oven. I leave it there until the cabbage is well softened and takes on a slightly browned color. There is no need to add more water.
6. I taste and add salt only if necessary. Serve the cabbage warm, ideally with polenta.
Why I make the recipe often
It's simple to prepare, inexpensive, and uses sauerkraut that I often already have at home. It works well as a side dish or even a main course. It keeps well the next day.
Tips and variations
Tips
Don't skip the rinsing step - sometimes sauerkraut is very salty, other times just a little. Taste before deciding whether to add salt at the end.
If you want to speed up the process, chop the cabbage as finely as possible.
Be careful with the heat when boiling the cabbage: stir periodically to prevent sticking.
Substitutions
You can use broth instead of tomato juice. It's just a matter of what you have on hand.
The oil can be sunflower or canola - a neutral one is ideal.
Variations
Some add a bit of pepper or bay leaves, but for the basic recipe, it's not necessary.
If you like, you can add sautéed onion before the cabbage, but this version is without.
Serving ideas
I most often serve sautéed cabbage with warm polenta. It also works as a side dish with sausages, pork, or even on its own.
Frequently asked questions
Do I need to soak the sauerkraut in water overnight?
Only if it is very salty or sour. Usually, if you rinse it in 2-3 cold waters, it's enough.
What type of dish is suitable for the oven?
Any dish resistant to high temperatures. You can even use the same pot if it has metal handles.
Can I make the recipe without broth or tomato juice?
Yes, but the cabbage will be drier and have a stronger pickled taste.
How long should the cabbage stay in the oven?
It depends on how browned you like it. Usually, 30-40 minutes are enough after reducing on the stove.
Nutritional values (estimate)
One serving (out of 6) has about 80-100 kcal, depending on how much oil you use.
Protein: 2-3 g
Carbohydrates: 8-10 g
Fats: 4-6 g
Approximate values, given only for cabbage, oil, and broth.
Storage and reheating
Sautéed cabbage keeps well in the fridge for 2-3 days, covered. When reheating, you can use the stove or microwave. The texture remains good. If it dries out too much, you can add a tablespoon of water while reheating.