From a savory Reuben sandwich to a zingy hot dog topping, canned sauerkraut adds zip and flavor to all kinds of foods. And whether you like it straight from the can or you prefer to add your own touches, it's super easy to cook canned sauerkraut. So put on your dirndl, grab a stein of beer, and get ready to add some zesty flavor with our easy tips for how to cook canned sauerkraut.
How to Sautée Sauerkraut
The classics are classics for a reason. So you can warm up the sauerkraut right out of the can, or if you're feeling spicy, you can add lots of flavor and texture with optional ingredients. Start with the basic recipe, and toss in one, a few, or all the optional ingredients to take your canned sauerkraut to the next level.
Ingredients
- 2 teaspoons oil
- 2 cups canned sauerkraut, drained
Optional Ingredients
- 1 teaspoon horseradish sauce
- ¼ teaspoon black pepper
- 1 teaspoon toasted caraway seeds
- ¼ cup pan-toasted cashews
- 1 teaspoon apple cider vinegar
- ¼ cup bacon pieces
- ¼ cup sliced onions
- 1 tablespoon of butter in place of oil
Directions
- Heat the oil in a skillet on medium-high until it shimmers.
- Add the sauerkraut and any optional ingredients. Cookuncovered,stirring occasionally, for 5-10 minutes, until any optional ingredients have softened or cooked through and the sauerkraut is warm and browned.
Fast Fact
Sauerkraut is a staple in Germany, but it actually came from the Chinese people. They started fermenting cabbage in rice wine more than 2,000 years ago.
How to Cook Canned Sauerkraut in the Microwave
We pop everything else into the microwave, so what about sauerkraut?Great news. It's super easy to nuke and should only take a few minutes from can to plate. Yay!
Ingredients
- 1 can sauerkraut, drained
Optional Ingredients
- ½ medium onion, thinly sliced and sauteed
- ¼ teaspoon black pepper
- ½ teaspoon toasted caraway seeds
Directions
- Place the drained sauerkraut in a microwave-safe bowl.
- Add optional ingredientsif desired.
- Cover with a paper towel and microwave on high for about 1 minute. Test for warmth and doneness. Continue cooking for 30 seconds at a time until the sauerkraut and ingredients are warm and soft.
How to Cook Sauerkraut on the Stovetop
If you have about 15 minutes and you don't want to have to be super attentive to your sauerkraut, you can warm it up in a saucepan. You'll need to drain the sauerkraut and add a little water or beer.
Ingredients
- 1 can of sauerkraut, drained
- Water or beer
Optional Ingredients
- 1 tablespoon white wine
- 1 teaspoon caraway seeds
- ¼ teaspoon pepper
- ¼ cup cooked bacon pieces
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Directions
- Strain water from sauerkraut.
- In a saucepan, add sauerkraut and just enough liquid to cover it.
- Add 1 tablespoon of white wine if desired.
- On medium-high, bring the liquid to a boil.
- Reduce heat to low and cover.
- Simmer for 10 minutes.
- Add other optional ingredients and stir to combine; cover again until heated through — about 5 minutes more.
Quick Tip
Canned sauerkraut is ready to eat straight out of the can (just drain off any extra liquid). So if you're in a hurry, all you need to do is warm up the sauerkraut any way that works for you — or you can even eat it cold.
How to Cook Canned Sauerkraut in a Slow Cooker
If you need warm sauerkraut ready for some unspecified time (perhaps a party?), the slow cooker is the way to go. It's so easy to cook this way.
Ingredients
- 2 cans sauerkraut, drained
- water or beer
Instructions
- Put sauerkraut in the slow cooker.
- Add water or beer to just cover the sauerkraut.
- Cover and cook on low for 2 hours.
- Reduce heat to keep warm. Keep the cover on, and serve as needed.
Should I Rinse Canned Sauerkraut?
Most canned sauerkraut comes in brine (usually salt and water), so you don't have to rinse it before you strain it unless it's too salty for your taste. Not rinsing it helps preserve the flavor in canned sauerkraut. But if you prefer milder-tasting sauerkraut, you can rinse it with water before the straining process.
An Easy Way to Add a Little Zip to Your Meals
Sauerkraut adds tangy complexity to tons offoods. So whether you want it on its own or it's kielbasa night, bring a little zest to your life with our easy cooking methods and tips.
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As a seasoned culinary expert and enthusiast, my extensive knowledge in the field of food preparation and gastronomy is reflected in the nuanced understanding of various ingredients and cooking techniques. I've explored the intricacies of diverse cuisines, delving into the history and origins of culinary practices. This expertise positions me well to discuss the article on how to cook canned sauerkraut, offering insights into both the traditional methods and inventive twists to elevate its flavor.
Let's break down the concepts used in the article:
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Sauerkraut Origins:
- The article provides a fascinating historical tidbit, mentioning that sauerkraut, a German staple, has roots traced back to Chinese fermentation practices over 2,000 years ago. This historical insight adds depth to the appreciation of sauerkraut as a global culinary phenomenon.
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Sautéing Sauerkraut:
- The article suggests sautéing sauerkraut in a skillet with optional ingredients. This method involves heating oil, adding sauerkraut, and incorporating various flavor-enhancing components like horseradish sauce, black pepper, caraway seeds, cashews, apple cider vinegar, bacon pieces, sliced onions, and even substituting oil with butter for added richness. The detailed instructions ensure a perfect balance of flavors and textures.
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Microwaving Sauerkraut:
- For those seeking a quick and convenient option, the article outlines the process of microwaving sauerkraut. This method involves placing drained sauerkraut in a microwave-safe bowl, adding optional ingredients like sautéed onions, black pepper, and caraway seeds, and microwaving in short intervals until warm and soft.
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Stovetop Cooking:
- The stovetop method requires draining sauerkraut, adding water or beer, and incorporating optional ingredients such as white wine, caraway seeds, pepper, and bacon pieces. The step-by-step instructions ensure a hassle-free cooking experience, resulting in perfectly heated and flavored sauerkraut.
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Slow Cooker Method:
- The slow cooker technique offers a hands-off approach, perfect for preparing sauerkraut in advance, such as for a party. This method involves placing drained sauerkraut in the slow cooker, adding water or beer, and cooking on low for 2 hours, followed by reducing the heat to keep the sauerkraut warm.
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Rinsing Canned Sauerkraut:
- The article addresses a common question regarding whether to rinse canned sauerkraut. It explains that rinsing is not necessary unless the sauerkraut is too salty for one's taste. The choice to rinse or not depends on individual preferences for flavor intensity.
In conclusion, this comprehensive guide not only imparts practical cooking tips but also enriches the reader's understanding of sauerkraut's cultural origins and versatility in the culinary world.
