Name: Quick and Easy Alsatian Sauerkraut with Toppings
Prep time: 15 min
Cook time: 45 min
Yield: 2 people
Cuisine: Alsace and Lorraine
Ingredients: 400 oz oflacto-fermented cabbage; 1 onion (average); 1 pod ofgarlic; 15 fl oz ofdry white wine (Riesling or Sylvaner); 10 fl oz ofwater; 1 tbsp ofgoose fat (or duck, or oil if necessary); 1 teaspoon ofjuniper berries; 1 sheet ofbay leaf; pepper; 2 Frankfurters (or Strasbourg); 2 slices ofsmoked bacon (or smoked bacon); 2 slices ofGarlic sausage; 2 smoked sausages; 2 potatoes; mustard; chef's knife; peeler; cast-iron casserole (or a saucepan if nothing else is available)

main courses fermented cuisine prepared in advance traditional cuisine

Updated on 20 December 2025 by

babaorum

5 reviews 4.7 : Very good

Cuisine

Alsace and Lorraine

Level

Easy

Preparation

15 minutes

Cooking

45 minutes

I love sauerkraut, but since I’m not from Alsace at all, I never learned how to make it. It seemed really complicated to me, and I’d never tried it before… But now I have, thanks to this quick and easy recipe for Alsatian sauerkraut. I’m now thrilled to be able to make an excellent traditional sauerkraut dish myself, using quality ingredients from the butcher!

In this recipe, I use pre-lacto-fermented cabbage to save time. You can easily find it at the butcher shop or supermarket.

As for the slightly specific ingredients you’ll need to gather, there are juniper berries. They’re a type of pepper but milder, and their aroma gives this irresistible traditional dish from eastern France its distinctive character 😋. The other essential ingredient is white wine, preferably Riesling.

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

For the cabbage
14.1 oz of lacto-fermented cabbage
1 onion average
1 pod of garlic
5.1 fl oz of dry white wine Riesling or Sylvaner
3.4 fl oz of water
1 tbsp of goose fat or duck, or oil if necessary
1 teaspoon of juniper berries
1 sheet of bay leaf
pepper

For cold cuts
2 Frankfurters or Strasbourg
2 slices of smoked bacon or smoked bacon
2 slices of Garlic sausage
2 smoked sausages

For potatoes
2 potatoes

For support
mustard

Kitchen utensils
chef's knife
peeler
cast-iron casserole or a saucepan if nothing else is available

Cooking cabbage
- 1
  Chop the onion and garlic.
- 2
  In a large saucepan or Dutch oven, heat the goose fat (or oil).
  Sauté the onion and garlic over medium heat, stirring frequently, for about 5 minutes, until they are translucent.
- 3
  Add the sauerkraut, white wine, water, juniper berries, and bay leaf.
  Stir well.
  Cover and simmer over low heat 20 to 25 minutes, stirring occasionally.
Cooking potatoes and meat
- 4
  Peel the potatoes and remove any black spots.
- 5
  Cut the potatoes into large chunks and add them to the cabbage.
  Continue cooking for 10 minutes.
- 6
  Meanwhile, poach the frankfurters for 15 minutes in a pot of gently simmering water.
  Don't let the water boil, or the sausages will split open while cooking.
- 7
  Next, add the bacon slices, smoked sausage, and garlic sausage to the pot on top of the potatoes.
  Continue cooking for 10 minutes, until the potatoes are tender.
  The Chef's Tip
  Check if the potatoes are done using a serving knife. It should slide through them effortlessly.
Let's eat!
- 8
  Arrange the cabbage, potatoes, and meat on each plate.
  Season with pepper to taste; there’s no need to add salt, as the cold cuts already contain plenty.
- 9
  Serve this hearty Alsatian sauerkraut dish piping hot, accompanied by mustard—as mild or as spicy as you and your guests prefer!

Notes

WHAT TO DRINK WITH THIS STUFFED ALSACIAN SAUERKRAUT?
To pair with your homemade sauerkraut, opt for a dry white wine from Alsace, such as Riesling, Sylvaner, or Pinot Blanc, which balances the richness and saltiness of the dish.

A pale or wheat beer is also an excellent choice, adding freshness and lightness.

For a non-alcoholic alternative, try sparkling apple juice or sparkling water with lemon!