German Sauerkraut Cooked With Wine (Weinkraut)

By
Jennifer McGavin
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
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Updated on 01/10/22
Traditional German sauerkraut

Joy Skipper/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
150 Calories
4g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 150
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 3mg 1%
Sodium 1318mg 57%
Total Carbohydrate 21g 7%
Dietary Fiber 7g 24%
Total Sugars 7g
Protein 3g
Vitamin C 33mg 166%
Calcium 72mg 6%
Iron 3mg 19%
Potassium 578mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

German sauerkraut cooked with wine is known as Weinkraut in German. This recipe calls for purchased sauerkraut, but you can certainly make your own if you prefer. The taste of the sauerkraut in this recipe is taken up a notch with the addition of onion, white wine, potato, sugar, and optional grapes, caraway seeds, and cooked bacon. The potato in this recipe acts as a thickener and is often used in sauerkraut cooked in wine or any other type. The optional ingredients contribute extra zing and flavor.

Serve this tasty side dish with grilled sausages or bratwurst and pureed potatoes made with a ricer, or a slice of bread to soak up the juices. 

Ingredients

  • 1 small onion

  • 1 tablespoon lard, or oil

  • 1 (28-ounce) can or jar sauerkraut

  • 1 small potato

  • 3/4 cup dry white wine

  • 2 teaspoons sugar

  • 8 ounces green grapes, optional

  • 1 teaspoon caraway seed, optional

  • 2 ounces bacon, cooked, diced, optional

Steps to Make It

  1. Gather the ingredients.

  2. Peel 1 small onion and cut it into small cubes. In a skillet, sauté the onion for about 5 minutes in 1 tablespoon lard or oil.

  3. Loosen the sauerkraut with a fork and rinse if it is too salty. Add the sauerkraut to the skillet with the onion.

  4. Peel and grate 1 small potato. Add the grated potato, 3/4 cup dry white wine, and 2 teaspoons sugar. Stir and then simmer for at least 20 minutes.

  5. If you want to, add washed, halved grapes 10 minutes before serving. Don't forget to remove the seeds if necessary.

  6. You can also add 1 teaspoon caraway seeds and 2 ounces diced, cooked bacon to the sauerkraut if you wish.

Recipe Variation

  • Other optional ingredients that can be added in are: 1 chopped up apple or 10 juniper berries.


How to Store

Sauerkraut cooked in wine can be put in airtight containers, such as jars, plastic containers, or bags, and kept in the refrigerator for up to four months. Properly label and date the container, and whenever you take it out to use some, make sure it is sealed tight before returning to the fridge.

What is sauerkraut?

Sauerkraut in German means "sour cabbage," and it is simply fermented shredded cabbage. Originally, in Asia, sauerkraut was fermented in rice wine, and when it was brought over to Eastern Europe, instead of wine, salt was used in the fermentation process. Sauerkraut is very popular in Eastern Europe, and each country seems to have a different spelling and pronunciation for it.