Easy Baked Sauerkraut with Apples & Bacon

Loaded with flavor, baked Sauerkraut with Apples & Bacon is a classic side dish that pairs so well with so many dishes. Slowly cooked in the oven, the sauerkraut becomes even more flavorful and fabulous, making this a side dish that’s hard to resist. I’ve got all the tips you need to up your sauerkraut game!

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Packed with flavor, nutrition, and plenty of fiber, sauerkraut is hailed by many as a superfood. Naturally low in fat and calories, I add a bit of fat and flavor to this dish turning it from astringent just-out-of-the-jar sauerkraut to something that’s tender, juicy, and both sweet and smoky.

I learned to make sauerkraut from my German Oma, and while her favorite way of making it was baking it with smoked pork hocks, sausage, and more, this version was also a favorite. She’d even make the sauerkraut herself, and I’d often see giant ceramic vats filled with sliced cabbage fermenting to can sauerkraut.

What You Need to Make Baked Sauerkraut with Bacon & Apples

• Sauerkraut – Sauerkraut is fermented cabbage with a tangy flavor. I usually use bagged or canned sauerkraut; if it tastes very sharp, give it a quick rinse and drain well (see my notes below).
• Onion – Yellow onions are my go-to, but white onions will work.
• Apple – I like a tart apple such as Granny Smith; it balances the tangy sauerkraut.
• Bacon – Regular-cut bacon works best here; it adds smoky flavor without overpowering the dish.
• Bay leaf – Adds subtle flavor while the sauerkraut bakes; remove it before serving.
• Salt and pepper – Season to taste.

How To Make Sauerkraut with Apples & Bacon

For the full list of ingredients and instructions, please scroll down to the recipe card.

Sauté the bacon in a large skillet until it is just starting to get crispy. Add the onion and cook until the onion is translucent. I like cooking the onion in the bacon fat because it adds a lot of flavor.

Meanwhile, drain the sauerkraut and set it aside.

Add the diced apple and sauté for another minute. Then fold in the sauerkraut and mix well. Season with salt and pepper and add a bay leaf.

Transfer the mixture to an oven safe baking dish or casserole pan. Add 1/2 cup of water.

Cover and bake at 350 F for about 60 minutes, stirring halfway through the cooking time. If the mixture looks dry, add another 1/4 cup of water. Put the cover back on and finish baking.

After about an hour, the apple should be tender and hard to spot because it melts into the sauerkraut. Check the seasoning and serve.

Chef Jenn’s Tips

• All sauerkraut is not created equal! Taste it out of the jar – if it is very vinegary or very strong flavored, consider draining it, rinsing it, and draining it again before baking it.
• For extra smoky flavor, I use double-smoked bacon. You can often find this in the deli section of your supermarket or at a butcher shop.
• I like using Granny Smith apples with this recipe to add a bit of tartness, but any will work fine.
• Add a pinch of caraway seeds or dried thyme if you like a bit more herbal flavor in your sauerkraut.
• I like to use an alligator chopper to make short work of dicing the apples and onions.

What To Serve with Oven-Baked Sauerkraut with Apples

This easy sauerkraut recipe is a natural fit with any kind of pork. From this slow cooker German Pork Loin to Smoked Pulled Pork, pork and sauerkraut is a terrific combination. This sauerkraut with apple recipe will also go nicely with sausages like brats, grilled meat, seafood, and more.

Can You Freeze Baked Sauerkraut with Bacon and Apples?

Absolutely! This dish freezes like a dream. Simply bake it as per the recipe, then allow it to chill thoroughly in the fridge. Pack it into air-tight containers, or my favorite, vacuum seal it so that it keeps fresh without freezer burn for months and months. To reheat this baked sauerkraut, simply let it thaw in the fridge overnight and warm it in the oven or microwave.