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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!
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Course: Side Dish, Vegetables
Cuisine: American, Southern
Keyword: Cabbage and Sauerkraut, Fried Cabbage, Sautéed Cabbage, Sautéed CAbbage and Sauerkraut
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings
Calories: 81kcal


  • 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


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!


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.


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