Sautéed Cabbage and Sauerkraut

Fried cabbage is a Southern staple, and I made my version even better by adding sauerkraut, for a surprisingly rich and tasty side dish. It takes so little time to add so much flavor to your meal!

A cast iron pan with serving utensils in sautéed cabbage and sauerkraut
Sautéed Cabbage and Sauerkraut

From Southern Fried Cabbage to a Cabbage and Sauerkraut Sauté

This Sautéed Cabbage and Sauerkraut comes from the Southern half of my family tree. I didn’t get to see my grandmother Olga Mae very often as a child, but, when I lived in Mississippi as an adult, we used to drive to her house in Noxubee County for Sunday Supper.

Before Olga Mae left for church she’d always put up a ham or roast, some fried catfish, cornbread sticks, and, if I was very lucky, she would fry up some cabbage in bacon grease. Don’t wrinkle up your nose. Fried cabbage (stewed really, but we called it fried) was inexpensive, easy to make, and filled bellies. A true staple of the Southern table. This is my homage to that dish. I am not afraid to use bacon fat for flavor (see my Skillet Cornbread, made with bacon fat), but this time I decided to fancy it up (just a bit) with butter and olive oil and up the flavor ante with the addition of salty, briny sauerkraut. You’ll be glad I did.

What do I need to make this Cabbage and Sauerkraut?

  • White cabbage It’s called white cabbage, but it’s the typical light green cabbage you always see in the Mega Market. Don’t go for a fancy savoy or napa cabbage, you won’t get the resulting caramelization you’re looking for. Be un-fancy.
  • Onion White, yellow, or Vidalia. Your choice.
  • Butter and oil You’ll want to use a high smoke point oil, such as vegetable oil, because we’re starting out by sautéing onions at pretty high heat. The oil gets us the higher heat and the butter brings in the flavor.
  • Sauerkraut I’m not looking for an expensive jar of Bavarian sauerkraut. I used a store brand 8 ounce can of sauerkraut. It’s really the briny, salty flavor that’s in any ‘kraut that we need.
  • Chicken broth Not much, just enough to soften the cabbage. It’s going to reduce to almost nothing as it does its work, leaving behind a really nice depth of flavor.

How to make Sautéed Cabbage and Sauerkraut

It couldn’t be simpler. You’re going to melt your butter and heat your oil. Sauté your onions for a few minutes. Add your sauerkraut and sauté another minute. Add in the cabbage, broth, and salt and pepper and leave it alone. You don’t want to babysit this dish. It needs time to take on color, which equals flavor, so the less you touch it the better. After about 15 minutes, you’ll season to taste and serve. Did I mention that this is the perfect side dish to my Crispy Corned Beef? Yeah, it is.

 MAKING THIS RECIPE?

Tag @cooksleepread on Instagram using the hashtag #cooksleepread, so I can see how it turned out, and be sure to leave a rating below! ❤️

A cast iron pan with serving utensils in sautéed cabbage and sauerkraut

Sautéed Cabbage and Sauerkraut

Fried cabbage is a Southern staple, and I made my own version by adding sauerkraut for a surprisingly rich and tasty side dish. It takes so little time to add so much flavor to your meal!
5 from 1 vote
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Course: Side Dish, Vegetables
Cuisine: American, Southern
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings
Calories: 81kcal

Ingredients

  • 1 small head white cabbage about 2-2 1/2 lbs
  • 1 small onion
  • 8 oz can sauerkraut drained and rinsed
  • 2 tbs butter
  • 1 tbs olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup chicken broth

Instructions

Making the Cabbage and Sauerkraut

  • Cut cabbage in half, though the core. Making a v-cut from the base, remove core and discard. With the cut-side down on the cutting board, slice the cabbage in about ¼ inch strips.
  • Cut the onion in half, through the root, and remove thin outer layers. Slice onion in half moons. Separate the rings.
  • Rinse and drain sauerkraut, squeezing to remove as much liquid as possible.
  • In a large skillet over medium high heat, melt butter and heat oil. Add onion and sauté for a couple of minutes, just to start to soften it. Add the sauerkraut and sauté another minute. Add in cabbage, chicken broth, and salt and pepper. It will look like it won’t all fit, but it will wilt and reduce in size.
  • Stir occasionally, as the chicken broth reduces and the bottom layer of cabbage softens and takes on color. Keep cooking, and turning occasionally, until the cabbage is tender and begins to brown on the edges, 10-15 minutes. Season, to taste.
  • Sautéed Cabbage and Sauerkraut is the perfect side dish for fried chicken, ham, roast, or a St. Patrick’s Day Corned Beef!

Notes

Nutrition information provided is only an estimate and will vary based on cooking methods and brands of ingredients used.
Feel free to use bacon fat in place of the butter. I have. Just add it to the oil, which will help keep the bacon fat from scorching.
Store leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 696mg | Potassium: 270mg | Fiber: 4g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 47mg | Calcium: 59mg | Iron: 1mg

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