How to Grill Sauerkraut

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Sauerkraut can also be served with a light protein like lobster.
Sauerkraut can also be served with a light protein like lobster. (Image: homard image by Francis Lempérière from Fotolia.com)

Sauerkraut is a finely shredded sour cabbage that is often served as an accompaniment to German bratwurst sausages and pork dishes. Though it can be enjoyed straight out of the jar or can, it can also be grilled with other ingredients to enhance its natural flavors and add bold taste to your plate.

Things You'll Need

  • 16 oz. can or jar of sauerkraut, drained
  • 2 tbsp. olive oil
  • 1/2 yellow onion, chopped
  • 1/2 tsp. caraway seeds
  • Pinch of salt
  • Pinch of pepper
  • Medium saucepan
  • Wooden spoon
  • Collander
  • Knife
  • Can opener (if necessary)
  • 1/4 cup water (if necessary)

Prepare your ingredients. Open the can or jar of sauerkraut. Pour the contents into a colander to drain the water. Mash down on the sauerkraut to get any excess liquid out. Peel your onion and then finely chop it with a knife.

Saute the onions. Pour the olive oil into the saucepan and heat for 30 seconds over medium heat. Add the chopped onions and cook for four to five minutes, stirring occasionally to make sure they do not stick to the pan and burn.

Grill the sauerkraut. Add the caraway seeds, salt, pepper and drained sauerkraut to the pan and stir immediately. If the mixture is browning too much for your desired taste, add 1/4 cup water to the mixture, turn the stove on low heat, then simmer 3 to 5 minutes. Otherwise, continue to cook and stir the mixture for 2 to 3 minutes on medium heat. When finished, remove from heat and serve immediately with your main dish.

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