My Sautéed Cabbage and Sauerkraut is an even tastier version of my Grandma's Southern Fried Cabbage. It's an easy way to add so much flavor to your plate!
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. See the recipe card for specific directions, but here's a quick summary!
You're going to prep all your ingredients, starting with slicing your cabbage and onions, and draining and rinsing your sauerkraut. Next, melt some butter and oil in a 12 inch cast iron skillet or other heavy bottomed pan. Sauté for a few minutes, until they just begin to soften and take on a bit of brown color on the edges.
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. You'll occasionally want to stir to allow all of the cabbage to take a turn on the bottom of the pan, where all the flavor is developing. 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.
What can I serve this with?
- I already mentioned my Crispy Corned Beef
- Maple Mustard Glazed Bratwurst Sheet Pan Supper
- Skillet Cornbread
Sautéed Cabbage and Sauerkraut
- 1 small head white cabbage about 2-2 ½ lbs
- 1 small onion
- 8 oz can sauerkraut drained and rinsed
- 2 tbs butter
- 1 tbs olive oil
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ 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!
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.