Sauerkraut is an acquired taste. This recipe is a great side dish for any meat like bratwursts, German meatballs, or pastrami.  It is best served hot.

  • 1 (2 lb.) jar of sauerkraut
  • 1/4 c chopped fresh parsley
  • 3 chives chopped
  • 1/2 c onion chopped
  • 2 c red potatoes cut into bite sized pieces
  • 1 c sour cream
  • 1 T caraway seeds
  • 1 T celery seedsspices for sauerkraut
  • 1/4 t salt
  • 1/2 t pepper

Preheat oven to 350 degrees.  Spray a large corning ware dish with nonstick cooking spray.

Drain and rinse sauerkraut and place in a mixing bowl.  Add all other ingredients and mix thoroughly.  Pour into corning ware. Cover and bake for 45 minutes or until potatoes are soft.

creamy sauerkraut potato - before baking creamy sauerkraut potato - after baking







Featured image:  Served with German Meatballs and Sweet and Hot Mustard