Beer Braised Kraut Recipe

Prepare cabbage or sauerkraut

If using fresh cabbage, remove outer leaves, quarter, core, and thinly shred until you have about 1.5 lb. If using store-bought sauerkraut, drain well and rinse briefly under cold water if you prefer a milder tang; squeeze lightly to remove excess liquid and measure 1.5 lb equivalent.

Combine liquids and flavorings

In a measuring cup or bowl, combine 12 fl oz light beer, 1 cup chicken or vegetable stock, 2 tbs apple cider or dry white wine vinegar, 1 tbsp brown sugar and 1 tsp Dijon mustard. Whisk until the sugar and mustard are dissolved and set aside.

Sweat onions and apples

Heat 2 tbs butter or neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes. Add the sliced apple and continue to cook 3–4 minutes until the apple softens.

Add garlic and spices

Push the onion-apple mixture to the side of the pan. Add the minced garlic and 1 tsp caraway seeds to the center and cook 30–45 seconds until fragrant. Stir everything together and add 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp fresh thyme (or 1/2 tsp dried).

Add cabbage/sauerkraut and braising liquid

Add the shredded cabbage or drained sauerkraut to the pot, tossing with the onion-apple-spice mixture until evenly combined. Pour the beer-stock-vinegar mixture over the cabbage and add the bay leaf. Stir to distribute the liquid and seasonings.

Simmer gently

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low so the pot simmers gently. Cover with a lid slightly ajar to allow steam to escape. Cook, stirring occasionally and pressing the cabbage down to submerge in the liquid, until the cabbage is tender and most of the liquid has reduced and concentrated, 30–40 minutes. Taste and adjust salt and pepper — if using fresh cabbage (not sauerkraut) add more vinegar to brighten as needed.

Finish and glaze (optional)

If the kraut is too sharp, stir in 2 tbs apple cider and an additional 1 tsp brown sugar to balance. Continue to cook 2–3 minutes to meld flavors and slightly thicken the liquid. Remove and discard the bay leaf.

Serve

Stir in 2 tbs chopped fresh parsley just before serving. Transfer to a serving bowl and garnish with an extra pinch of caraway seeds if desired. Serve warm alongside sausages, pork, sandwiches or as a savory side.