Sweet Sauerkraut

3 servings Prep: 20 m Cook: PT0M Total: 20 m Beginner
4.0/5 (1)
Sweet Sauerkraut
Sauerkraut, a non-traditional Cajun food, has captured the Cajun’s taste buds and is served more and more frequently on the Cajun dinner table. This sweet version with celery, bell peppers, and onion makes a colorful, tangy-sweet side salad that’s even better after sitting overnight.

Ingredients

3 servings
  • 1 quart sauerkraut
  • 1 cup diced celery
  • 1/2 medium onion, chopped
  • 1 cup sugar
  • 1/2 cup Wesson Oil
  • 1/2 cup red and green peppers, chopped

Step-by-Step Instructions

  1. Mix all ingredients thoroughly and let stand in refrigerator overnight.
  2. Serve as a side salad. The red and green peppers add great taste and color.

Common Problems and Solutions

Q: Why is my sauerkraut salad watery?

A: Make sure to drain the sauerkraut well before mixing. If it's still too watery after refrigerating overnight, drain off excess liquid before serving.

Q: Can I reduce the sugar?

A: Yes, you can start with 1/2 cup sugar and adjust to taste. The sugar balances the sour tang of the kraut, so find the sweet-tart balance you prefer.

Tips and Techniques

This salad actually improves with time as the flavors meld together. Make it at least 8 hours ahead, but it’ll keep in the refrigerator for up to a week, making it perfect for meal prep or potlucks.

Ingredient Substitutions

  • sauerkraut: fresh cabbage, shredded
  • Wesson Oil: any neutral vegetable oil or olive oil
  • sugar: honey or artificial sweetener

Equipment Needed

  • mixing bowl
  • knife and cutting board
  • airtight container for refrigerating

Historical Context

Sauerkraut found its way to Louisiana tables through German immigrants who settled in the state. Cajuns adapted it by sweetening it and adding the ‘holy trinity’ vegetables (onion, celery, and bell pepper), creating a uniquely Louisiana version of this European staple.