Celebrate German Heritage Recipe #1: Sauerkraut Salad

During Oktober—oops, I guess that’s spelled “October,” isn’t it—I’m sharing German-themed recipes with you. Here’s the first: Sauerkraut Salad, a crunchy, fresh, zippy side dish that can accompany a grilled cheese sandwich or a steaming-hot slice of roast beef as well as it can share a plate with bratwurst, frankfurters, or sauerbraten.

This is an excellent dish to bring to potlucks and picnics, too.




Now, have you ever heard of people who don’t like sauerkraut? —Yeah! I know! I’ve met a few myself! Poor things. They don’t know what they’re missing.

Well, here’s a nice, mild recipe for them to cut their kraut-teeth on. Draining and rinsing the kraut tones down the flavor that some people have trouble with.

It’s quite mild, rather sweet, and even folks who “don’t like sauerkraut” will discover they can make an exception for this dish.

You can easily halve it if you don’t need enough for ten people.

This recipe comes from my beloved aunt Ann Flessa.

Sauerkraut Salad

1 32-oz. jar of sauerkraut
1/2 c. white vinegar [i.e., “distilled”]
1 c. sugar
1 green bell pepper, chopped
2 small onions, chopped
4 stalks of celery, chopped

Rinse and drain the kraut. Combine the vinegar and sugar in a saucepan and boil for one minute, then cool. Mix the kraut with the chopped vegetables, then pour the cooled vinegar dressing over all. Spread into a casserole dish. Cover and chill for 24 hours. Serves 10.