By October 23, 2014 1 Comments Read More →

Baked Sweet Sauerkraut with Tomatoes and Bacon

sauerkraut feature2

Aah, it’s October. The desert heat is subsiding. I can use my oven now without worrying about heating up the house. Here’s a recipe for an extra special, super tasty, baked sauerkraut.

Fall color Mt_edited-1

I’ve been thinking about this sauerkraut since my sister’s, Amy and Emily, came to visit me here in Arizona earlier this month. We made the scenic drive up Tucson’s Mt. Lemmon. At the top, there’s a German restaurant where we intended to eat outside and enjoy the Aspen trees which were just starting to change color. Unfortunately, we had to move inside the restaurant to eat because swarms of bees were enjoying the beer and brats as much as we were. Anyway, the restaurant brought to mind my favorite sauerkraut recipe. It’s an unusual combination of sauerkraut, tomatoes and bacon sweetened with brown sugar. It’s baked slowly until the sauerkraut caramelizes. Along with some brats and an ice cold beer, it’s an ideal side dish for any Oktoberfest celebration.

Sauerkraut ingredients

Personally, I would never buy canned sauerkraut. In the Midwest you can buy fresh bagged sauerkraut in the refrigerator section of the grocery store. Unfortunately, this is not available to me here is Arizona. I use sauerkraut packed in a jar which is also found in the refrigerator section.

The original recipe for this sauerkraut is from a Marsha Adams cookbook. Marsha Adams was the star of a PBS cooking show in the 1980’s. Her program and cookbooks featured old fashion Amish and Midwestern recipes. I’ve changed the proportions of the ingredients from Marsha’s recipe by increasing the amount of sauerkraut. The original recipe was too sweet for my taste. It was more like a sweet tomato relish than sauerkraut. I think my recipe has a better balance of the sweet and sour flavors.

Sauerkraut ingredients2

Use a glass or ceramic non-reactive baking dish. It should be large and flat so that all of the sauerkraut caramelizes and the liquid evaporates. I use a 10″ x 15″ glass Pyrex baking pan. Mix the ingredients well so that the bacon and tomato are evenly distributed.

sauerkraut baked

After a little more than two hours of baking the sauerkraut will have caramelized and most all the liquid will have baked off. The little tender shreds of cabbage will be a beautiful, transparent, golden color.

sauerkraut plate

I realize that not everyone is a sauerkraut lover. However, if you are going to give sauerkraut a try, this recipe is the way to go. I served this a few years ago at an Oktoberfest party and everyone declared it to be the best sauerkraut they had ever eaten. There wasn’t any left over and that’s saying a lot about a dish of sauerkraut.

A few picture’s from our trip up Mt. Lemmon:

Catalina highway Mt Lemmon

The Catalina Highway winding up the side of Mt Lemmon to it’s 9.157 foot summit.

Windy Point lookout

Windy Point Mt. Lemmon

Emily at Windy point

 My sister Emily on the edge of Windy Point with the city of Tucson in valley below.

Baked Sweet Sauerkraut with Tomatoes and Bacon

Servings 6-8
Prep time 10 minutes
Cook time 2 hours, 15 minutes
Total time 2 hours, 25 minutes
Meal type Side Dish
A slightly sweet sauerkraut combined with the flavor of tomatoes and bacon. The kraut is slow baked until the sugar caramelizes and all the juices are absorbed.


  • 32oz saurkraut, undrained (bag or jar, not canned)
  • 14oz can of diced tomatoes, undrained
  • 1 cup packed dark brown sugar
  • 1/2 teaspoon ground black pepper
  • 2 Slices thick cut bacon (cut into 1/2-inch pieces)
  • shortening (for greasing the pan)


Step 1. Preheat oven to 325 degrees.
Step 2. Grease a 15" x 10" glass baking dish. Place all ingredients in the dish and mix to combine thoroughly.
Step 3. Bake uncovered for 2 hours and 15 minutes. Top will be brown and liquid will be cooked away.

Special Notes:

Use a large glass baking dish so that the juices can bake off.

A Corn Maiden recipe adapted from a Marsha Adams recipe.

Posted in: Holidays, RECIPES, Side Dish

1 Comment on "Baked Sweet Sauerkraut with Tomatoes and Bacon"

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  1. Suzy says:

    WOW I made this dish last night for supper and my husband said
    several times how good it was during the meal.
    The house smelled so good while it was baking.

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