My Mama’s Slow Cooker Sauerkraut (Small Batch)

The aroma alone transports me back to my childhood kitchen, where the comforting scent of simmering sauerkraut mingled with my mom’s laughter. It wasn’t just a side dish; it was a warm hug on a cold day. I can still see her standing at the stove, carefully browning the onions, her brow furrowed in concentration as she stirred in the flour, transforming the humble ingredients into something magical. This recipe, passed down from her mother, Ruth, and tweaked to perfection over the years, is more than just food; it’s a legacy of love and flavor that I’m thrilled to share with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 9 hours
• Total Time: 9 hours 15 minutes
• Servings: 6
• Yield: 1 batch
• Dietary Type: Vegetarian (can be made vegan with vegetable broth and vegetable shortening)

Ingredients

• 1 (28 ounce) can sauerkraut
• 1 (14 ounce) can chicken broth (or vegetable broth)
• 1 tablespoon brown sugar
• ½ teaspoon caraway seed (or to taste)
• 1 cup onion, chopped
• 2 tablespoons vegetable shortening
• 2-3 tablespoons flour

Equipment Needed

• Slow cooker
• Skillet
• Wooden spoon or spatula

Instructions

1. Drain and rinse the sauerkraut to your liking. The amount of rinsing you do will depend on how tart you prefer your sauerkraut. I usually aim for just a hint of tartness, so I give it a quick rinse. Be sure to taste the sauerkraut after rinsing to ensure it meets your preference.
2. Place the sauerkraut in your slow cooker.
3. Pour the chicken broth (or vegetable broth) over the sauerkraut, just enough to cover it. You may not need the entire can – pour slowly and stop when the sauerkraut is submerged. Most times, I end up using the whole can.
4. Add the brown sugar and caraway seed. Give everything a good stir to combine.
5. Cover the slow cooker and cook on low for about 8 hours.
6. After the sauerkraut has been cooking for approximately 8 hours, begin preparing the onion mixture. In a skillet, sauté the chopped onion in the vegetable shortening over medium heat until the onion is lightly browned.
7. Sprinkle the flour over the sautéed onions. Cook for about 2 minutes. As my Mama always said, don’t add all the flour at once; you want it to be kind of pasty but you still want to see it bubbling. And let the flour get brown, not just the onions. Watch it carefully!
8. Add the onion mixture to the sauerkraut in the slow cooker. Stir to incorporate.
9. Continue to cook on low for about 1 more hour. This allows the flavors to meld and the sauce to thicken slightly.

Expert Tips & Tricks

• Don’t skip the browning of the onions and flour. This step is crucial for developing a rich, nutty flavor that complements the tartness of the sauerkraut. It also helps to thicken the sauce.
• Adjust the tartness to your liking. If you prefer a milder sauerkraut, rinse it more thoroughly. For a tangier flavor, rinse it less or not at all.
• Use good quality broth. This will enhance the overall flavor of the dish. If using vegetable broth, opt for a low-sodium variety to control the saltiness.
• Taste as you go. Adjust the seasonings (brown sugar, caraway seed) to your preference.
• For a richer flavor, consider adding a smoked ham hock or bacon to the slow cooker during the cooking process. Remove before serving. If you want to go the bacon route I suggest using thick cut bacon. The flavor is better and it adds a wonderful texture to this dish.

Serving & Storage Suggestions

My Mama’s Slow Cooker Sauerkraut is delicious served as a side dish with roasted pork, sausages, or alongside mashed potatoes. It’s also fantastic as a topping for hot dogs or Reuben sandwiches.

To store leftovers, allow the sauerkraut to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Thaw it in the refrigerator overnight before reheating.

To reheat, you can gently warm the sauerkraut in a saucepan over low heat, stirring occasionally, or microwave it in short intervals until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	105 kcal	N/A
Total Fat	4.9 g	7%
Saturated Fat	1.4 g	6%
Cholesterol	0 mg	0%
Sodium	1144 mg	47%
Total Carbohydrate	13.2 g	4%
Dietary Fiber	4 g	15%
Sugars	6 g	N/A
Protein	3.2 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Version: Substitute the chicken broth with vegetable broth and the vegetable shortening for a plant-based alternative like coconut oil or olive oil.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauerkraut for a little heat.
• Sweet & Sour: For a sweeter flavor, add a tablespoon of apple cider vinegar along with the brown sugar.
• German Style: Include sliced apples or pears in the slow cooker for a traditional German twist.

FAQs (Frequently Asked Questions)

Q: Can I use fresh sauerkraut instead of canned?
A: Yes, you can. Adjust the cooking time as needed, as fresh sauerkraut may require longer to become tender.

Q: Can I make this in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Sauté the onions using the sauté function, then add the remaining ingredients and cook on high pressure for 15-20 minutes, followed by a natural pressure release.

Q: Can I add meat to this sauerkraut?
A: Absolutely! Smoked sausage, kielbasa, or even pork shoulder would be delicious additions. Add them at the beginning of the cooking process.

Q: My sauerkraut is too tart. What can I do?
A: Add a little more brown sugar or even a touch of maple syrup to balance the acidity.

Q: How can I thicken the sauce if it’s too thin?
A: In a small bowl, whisk together a tablespoon of cornstarch with two tablespoons of cold water. Stir the slurry into the sauerkraut during the last 30 minutes of cooking to thicken the sauce.

Final Thoughts

This simple, humble dish has a way of bringing people together. My Mama’s Slow Cooker Sauerkraut is more than just a recipe; it’s a taste of home, a memory of family, and a celebration of simple, honest flavors. I hope you’ll give it a try and create your own memories around this classic dish. Don’t be afraid to experiment with variations and make it your own! Let me know what you think in the comments below! Pair it with a hearty dark beer or a crisp Riesling for the ultimate comfort meal.