Thanksgiving Sauerkraut

December  9, 2014
3 Ratings
  • Makes about 4 to 6 servings and can easily be doubled
Author Notes

For as long as I can remember there has always been sauerkraut on our Thanksgiving table. Both of my grandmothers made it and then my mom. When I took over preparing Thanksgiving dinner, mom would bring it to be popped in the oven. After she passed almost 30 years ago I decided that I should continue the tradition. And so it has gone for 28 years. This year my dad passed away a few days before the holiday so we didn't have our "normal" Thanksgiving. Dad's wife had out of town guests in and my brother and son stayed with us. My daughters understood that I just could't get it together for a large family gathering and my cousin thought she should spend the day with a dear friend.
Four of us did have a mini dinner...we fried a turkey and I planned on potatoes, gravy, dressing cranberry sauce and green beans. I hadn't planned on the sauerkraut but when I mentioned it, brother, son and husband all said that it was tradition and we must have it. And so for mom and dad (and all of us), we did. —inpatskitchen

What You'll Need
  • 2 tablespoons butter
  • 2 tablespoons turkey or chicken drippings or olive oil
  • 1 cup rough chopped onion
  • 2 tablespoons sweet Hungarian paprika
  • 1 to 2 teaspoons salt (depending on the saltiness of your rinsed sauerkraut)
  • 1/2 teaspoon black pepper
  • 6 cups chopped cabbage
  • 2 cups turkey or chicken broth, divided 1/1
  • 2 1/2 cups shredded sauerkraut, rinsed and drained
  1. In a very large sauté pan, heat the butter and drippings/oil. Add the chopped onion and sauté until softened. Stir in the paprika, salt and pepper.
  2. Add the cabbage and 1 cup of the broth. Partially cover and continue to cook on medium heat until the cabbage begins to wilt.
  3. Stir in the sauerkraut and the second cup of broth. Transfer to an appropriate sized baking dish. Cover and bake at 350F for 25 to 30 minutes. Uncover and bake 15 minutes more.
  4. NOTE: This is also a great side for roast pork or chicken.

See what other Food52ers are saying.

  • aargersi
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

2 Reviews

aargersi December 10, 2014
I am sorry for your loss but so happy you shared this recipe and continued the tradition. I will be trying it soon - it sounds wonderful!
inpatskitchen December 10, 2014
Thank you Dad had a great life...he worked hard, played hard and lived his way for 89 years. And he Loved the sauerkraut!