40 Satisfying Recipes with Sauerkraut

New World Stuffed Cabbage

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Get all the details on how to make homemade sauerkraut from our Test Kitchen.

Creamy Reuben Casserole

This Reuben casserole dish is fabulous to serve for St. Patrick’s Day—or anytime. It features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. —Margery Bryan, Moses Lake, Washington

Sausage Sauerkraut Soup

I’ve taken this satisfying soup to church gatherings and family reunions, and it always receives wonderful compliments. Everyone loves it! —Elizabeth Goetzinger, Lewiston, Idaho

Corned Beef Sandwiches

My daughter shared this corned beef sandwich recipe with me. It’s become a favorite of our entire family. —Kathryn Binder, Pickett, Wisconsin

Polish Casserole

When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. —Crystal Bruns, Iliff, Colorado

German Meatballs

This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. —Iona Redemer, Calumet, Oklahoma

Pork Chops with Sauerkraut

In Omaha, Nebraska, Stephanie Miller pairs tender pork chops with tangy sauerkraut in this filling main dish. “It’ so quick and easy to put together,” she notes.

Reuben Rounds

Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland

Slow-Cooked Sauerkraut Soup

We live in Lancaster County, which has a rich heritage of German culture. Our dishes often include sauerkraut, potatoes and sausage. We enjoy this recipe on cold winter evenings, along with muffins and fruit. —Linda Lohr, Lititz, Pennsylvania

Sauerkraut Chocolate Cake

For an adventurous cake, try this recipe. People might need a little coaxing to try it but once they do, they will love it.—The Fremont Company

Cranberry Sauerkraut Meatballs

I tried these meatballs at a birthday party for a friend, and now I make them all the time. They are super easy to make and perfect for a potluck or a Sunday afternoon football game. —Lisa Castelli, Pleasant Prairie, Wisconsin

Hungarian Stuffed Cabbage

European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. This Hungarian cabbage rolls recipe is one of my favorites.—Katherine Stefanovich, Desert Hot Springs, California

Sausage and Sauerkraut

I created this tasty, quick and easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. — Mary Lyon, Spotsylvania, Virginia

Toasted Reubens

New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania

Slow-Cooked Reuben Brats

Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry. —Alana Simmons, Johnstown, Pennsylvania

Sauerkraut Latkes

Really? Sauerkraut in potato pancakes? Oh, yes. Firm, sweet apples mellow the tang so very nicely. —Aysha Schurman, Ammon, Idaho

Pork Tenderloin with Cran-Apple Sauerkraut

I love all the ingredients in this recipe because together they're perfect for Oktoberfest, a fun festival during my favorite time of the year. Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Delicious!—Barbara Lento, Houston, Pennslvania

Reuben Pizza

Fridays are pizza nights at our house. We do a lot of experimenting, so we don't have the same, old thing every week. With only five ingredients, this Reuben pizza is a snap to whip up, and it tastes just like a Reuben sandwich. —Nicole German, Hutchinson, Minnesota

Sloppy Ottos

My version of sloppy joes comes from an old family recipe. Make these sandwiches even more German by stacking everything on a pretzel bun. —Jason Koren, Milwaukee, Wisconsin

Oktoberfest Strudels

My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. —Cleo Gonske, Redding, California

Country Pork ‘n’ Sauerkraut

My mother and grandmother once ran a beanery for a train crew, which inspired a lot of my cooking. I adapted this recipe from one of theirs. The secret ingredient is the applesauce. When everything is cooked up, you wouldn’t guess that it’s in there, but the taste’s just a bit sweeter. —Donna Hellendrung, Mineapolis, Minnesota

Sauerkraut Casserole

Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish. —Rosemary Pryor, Pasadena, Maryland

Reuben Waffle Potato Appetizers

I love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois

Pennsylvania-Style Pork Roast

Our children first had this tender and juicy pork roast with sauerkraut at a family celebration. They devoured it and went back for seconds! Now it’s a mainstay in my recipe file.

Mini Reuben Casseroles

These cute and creamy little casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen

Ham and Swiss Sliders

My next-door neighbor shared this ham and Swiss sliders recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. —Iris Weihemuller, Baxter, Minnesota

Reuben Dip

This slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish. —Mary Jane Kimmes, Hastings, Minnesota

Hot Dog Sliders

Turn all-American hot dogs into a fun international treat at your next casual party. They get three special treatments in this recipe: Chicago-style, Bavarian and south of the border. Bet you can't eat just one! —Taste of Home Test Kitchen

Reuben-Style Pizza

This homemade pie has all the goodness classic Reuben sandwich in a form that will feed a crowd. It has a cheesy sauce, and smells so wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio

Northwoods Wild Rice Salad

This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul, Minnesota

Brats with Sauerkraut

I’ve made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.

Reuben Brunch Bake

I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas

Slow-Cooked Reuben Spread

I’m a big fan of Reuben sandwiches and anything with that flavor combination. For an appetizer, I blend corned beef with Swiss and a few other items to make a spread for rye bread or crackers. —June Herke, Watertown, South Dakota

Reuben Pudgy Pie

Our favorite pudgy pie is the Reuben: corned beef, sauerkraut and Swiss cheese! We always use buttered bread. —Taste of Home Test Kitchen

Slow-Cooker Reuben Spread

My daughter shared this recipe with me for a hearty spread that tastes just like a Reuben sandwich. Serve it from a slow cooker set to warm so the dip stays at its most tasty temperature. —Rosalie Fuchs, Paynesville, Minnesota

Grilled Beer Brats with Kraut

I made this for my son’s 21st birthday bonfire, which included a dozen buddies. The kraut topping flavors are fabulous. —Keeley Weber, Sterling Heights, Michigan

Reuben Bread Pudding

Our Aunt Renee always brought this casserole to family picnics in Chicago. It became so popular that she started bringing two or three. I have also made it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona

Oktoberfest Brats with Mustard Sauce

I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. —Deborah Pennington, Decatur, Alabama

Reuben Sandwiches

Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. “My mouth waters just thinking of these sandwiches,” confesses Kathy Jo. “I adapted the recipe from one my mother found several years ago.”

Reuben Eggs Benedict

When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, Ohio