Caraway Pepper Sauteed Sauerkrautkathypatalsky
Caraway Pepper Sauteed Sauerkraut is my latest food obsession. Ever since making it one night I have been serving it at literally every meal – OK not breakfast – yet! That tangy flavor of the pickled kraut warmed to soothing and lightly browned perfection – some edges toasted to a crispy bronzed color. This side dish is the perfect accent to just about any dish. I pile this stuff on top of salads, soup, toast, bagels, sandwiches, wraps and more. It’s my new fave thing, and I hope you try it.
No, I don’t make my own kraut. It’s one of those things that I leave up to the kraut experts and cheerfully obtain at a store. Plus even those large kraut glass jars can be relatively cheap – so it is a win win for my time and budget. I once saw a kraut recipe that took ten weeks to ferment. Pickled kraut is not a snappy recipe!
So yes, use store bought kraut for this recipe – or you kraut experts out there can make your own and impress us all.
You can use a variety of accents for your sautéed kraut. My favorite is simple: toasted caraway seeds with plentiful dashes of fine black pepper and a spoonful of horseradish. Totally easy, very addictive…
Caraway Pepper Sauteed Sauerkraut
2 cups sauerkraut
1/4 tsp+ fine black pepper
3/4 tsp caraway seeds
1 tsp horseradish
2 tsp safflower oil
optional: splash of apple cider vinegar
optional: lightly pan-toasted cashews
1. Add the caraway seeds to a dry pan and toast them for about a minute or until they start to pop a bit. Remove and set aside.
2. Add the safflower oil to that pan and let heat. Then add in the horseradish and mix around a bit. Quickly add the sauerkraut so the horseradish does’t burn in the hot oil. Stir it around a bit, then just let it sit for about 2 minutes and toast/heat in the sizzling pan. Reduce heat to medium if it gets too sizzly.
3. Add the fine black pepper and caraway seeds over top the kraut and do a quick flip of the kraut. Add more pepper to the other side. Add in the optional cashews to lightly toast too.
4. Finish with a splash of apple cider vinegar for extra tart kraut – or simply remove from pan and serve warm.
Tip: those little crispy edges some of the bits get are my favorite part – so make sure the pan is hot enough to achieve those!