Classic German Sauerkraut


  • 2 cups mirepoix, brunois
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • ½ cup apple, diced
  • 2 quarts sauerkraut, lightly rinsed
  • 1 cup apple cider
  • Salt and pepper, as needed
  • Chives, minced, as needed


Sweat mirepoix in canola oil. Sweat garlic briefly and then add apple. Add kraut and heat through. Add cider, return to boil. Cover and cook in preheated 350 F oven for 25 minutes. Cool and season with salt and pepper. Finish with chives. Makes 14 to 16 servings.

Executive Chef Ben Pollinger; Oceana; New York