35+ Delicious New Years Sauerkraut Recipes to Try

New Year’s celebrations are steeped in tradition, and food plays a central role in marking the occasion.

Many cultures incorporate symbolic dishes that are thought to bring luck, prosperity, and health for the year ahead.

One such food that often graces New Year’s tables is sauerkraut. This tangy, fermented cabbage is a staple in many households, particularly in German, Eastern European, and American traditions, where it’s believed to bring good fortune.

Whether served as a side dish, incorporated into casseroles, or paired with meats, sauerkraut is a versatile ingredient that can be used in a wide variety of recipes.

In this blog post, we’ll explore over 35 creative and delicious ways to incorporate sauerkraut into your New Year’s feast.

From comforting casseroles to zesty tacos, there’s a sauerkraut dish for every palate.

So, whether you’re a longtime sauerkraut enthusiast or a newcomer to this fermented delight, these recipes are sure to add flavor and a touch of tradition to your New Year’s celebration.

35+ Delicious New Years Sauerkraut Recipes to Try

Sauerkraut is more than just a side dish; it’s a flavorful, versatile ingredient that can elevate any New Year’s celebration.

With these 35+ sauerkraut recipes, you’ll have plenty of options to explore—from hearty main dishes to light, fresh sides.

Whether you’re looking to impress guests with a unique twist on traditional dishes or simply want to incorporate the health benefits of fermented foods into your New Year’s spread, sauerkraut is the perfect ingredient.

Try out these recipes and enjoy a delicious start to the year ahead!

New Year’s Traditional Sauerkraut and Pork Roast

This hearty, flavorful dish combines tender pork roast with tangy sauerkraut for a traditional New Year’s meal that symbolizes good luck and prosperity. The pork, slow-roasted to perfection, becomes infused with the savory and sour notes of the sauerkraut, making each bite a comforting and satisfying experience. Paired with mashed potatoes or crusty bread, it’s a meal that’s perfect for ringing in the new year.

Ingredients:

• 1 (4-5 lb) pork roast (shoulder or loin)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 tablespoon caraway seeds
• 1 teaspoon thyme
• 2 tablespoons brown sugar
• 1 (24 oz) jar of sauerkraut, drained
• 1/2 cup white wine (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Season the pork roast generously with salt and pepper.
3. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the pork roast on all sides until browned.
4. Remove the pork roast and set aside. In the same pot, add the sliced onion and minced garlic, cooking until softened (about 3-4 minutes).
5. Stir in the caraway seeds, thyme, brown sugar, and broth. Bring to a simmer.
6. Add the sauerkraut to the pot and nestle the pork roast on top.
7. Cover the pot with a lid or aluminum foil and place it in the oven. Roast for 3-4 hours, basting the pork occasionally with the juices from the pot.
8. After the pork is tender, remove it from the pot and let it rest before slicing.
9. If desired, add white wine to the remaining sauerkraut mixture and cook over medium heat for an additional 5-10 minutes to reduce slightly.
10. Serve the pork with sauerkraut, mashed potatoes, or crusty bread.

This New Year’s sauerkraut and pork roast recipe embodies the warmth and richness of traditional comfort food while symbolizing the wishes for a prosperous year ahead. The combination of tender pork and flavorful sauerkraut is a perfect balance of savory and sour, making it a memorable dish to serve for a festive New Year’s meal. It’s sure to bring joy and good fortune to the table, offering a hearty meal that everyone will enjoy.

Sauerkraut and Sausage New Year’s Casserole

For a simpler yet equally delicious take on a New Year’s sauerkraut dish, this sauerkraut and sausage casserole combines smoky sausage, tangy sauerkraut, and creamy potatoes for a one-dish wonder. It’s an easy-to-make recipe that requires minimal prep time but delivers big flavors, perfect for a busy New Year’s day.

Ingredients:

• 1 lb smoked sausage or kielbasa, sliced into rounds
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and thinly sliced
• 2 cups sauerkraut, drained and rinsed
• 1 cup shredded cheese (cheddar or Swiss)
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes.
3. Remove the sausage and set aside. In the same skillet, add the onion and garlic, cooking until softened (about 3 minutes).
4. In a large baking dish, layer the sliced potatoes, sauerkraut, and cooked sausage. Season each layer with salt and pepper.
5. In a small bowl, mix together the sour cream and half of the shredded cheese. Spread this mixture over the top of the casserole.
6. Sprinkle the remaining cheese over the top of the casserole.
7. Cover the dish with aluminum foil and bake for 40 minutes.
8. Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
9. Garnish with fresh parsley before serving.

This sauerkraut and sausage casserole offers a delightful twist on a traditional New Year’s dish, blending hearty ingredients into a comforting and filling meal. The smoky sausage pairs perfectly with the tangy sauerkraut, while the creamy potatoes add richness to the dish. It’s an ideal recipe for feeding a crowd or enjoying a cozy meal on New Year’s Day, all while celebrating good fortune and prosperity for the year ahead.

Sauerkraut and Beef Stew for New Year’s Day

This rich and flavorful sauerkraut and beef stew is a warming dish that combines tender chunks of beef with the tang of sauerkraut. The slow-cooked beef soaks up the savory broth, while the sauerkraut adds a perfect acidic contrast. With hearty vegetables and a rich broth, this stew is a great option for a more filling and satisfying New Year’s meal.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and cubed
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 (24 oz) jar sauerkraut, drained and rinsed
• 1 teaspoon paprika
• 1 teaspoon bay leaves
• 1 tablespoon Worcestershire sauce

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper, then brown the meat in batches to ensure all sides are seared.
2. Remove the beef from the pot and set it aside. Add the onions, carrots, and potatoes to the same pot, cooking until the vegetables are slightly softened (about 5 minutes).
3. Add the minced garlic and cook for another minute until fragrant.
4. Return the browned beef to the pot and add the beef broth, sauerkraut, paprika, bay leaves, and Worcestershire sauce. Stir to combine.
5. Bring the stew to a simmer, then cover and reduce the heat. Let it cook for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. Taste and adjust seasoning with salt and pepper if needed. Discard the bay leaves before serving.

This sauerkraut and beef stew offers a warm, comforting meal perfect for New Year’s Day. The tender beef and savory broth complement the tangy sauerkraut, creating a balanced and flavorful stew. Whether served with crusty bread or enjoyed on its own, it’s a dish that signifies abundance and good fortune, making it an ideal choice for celebrating the new year in a deliciously hearty way. This recipe is not only satisfying but is sure to be a family favorite for years to come.

Sauerkraut and Apple New Year’s Stuffed Chicken

This recipe brings together the tartness of sauerkraut and the sweetness of apples in a delightful stuffed chicken dish, perfect for celebrating the new year. The combination of flavors creates a balanced and comforting entrée, while the chicken itself remains juicy and tender. This dish is both festive and nourishing, making it a great option for anyone looking for a lighter yet flavorful New Year’s meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup sauerkraut, drained and squeezed dry
• 1 apple, peeled, cored, and finely chopped
• 1/4 cup onion, finely chopped
• 2 tablespoons brown sugar
• 1 teaspoon caraway seeds
• 1 tablespoon Dijon mustard
• 1/2 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, create a pocket in each chicken breast by cutting horizontally along the side. Be careful not to cut all the way through.
3. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and sear them for about 3 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
4. In the same skillet, sauté the onion until soft, about 3-4 minutes. Add the chopped apple, sauerkraut, brown sugar, caraway seeds, and Dijon mustard. Stir to combine and cook for another 2 minutes until everything is warmed through.
5. Stuff each chicken breast with the sauerkraut-apple mixture, securing the opening with toothpicks if necessary.
6. Place the stuffed chicken breasts in a baking dish and pour the chicken broth around the chicken. Cover with foil and bake for 25-30 minutes, or until the chicken is fully cooked.
7. Remove the foil, increase the heat to 400°F (200°C), and bake for an additional 5 minutes to brown the tops of the chicken breasts.
8. Remove the toothpicks before serving and garnish with fresh parsley.

This sauerkraut and apple stuffed chicken offers a unique twist on traditional New Year’s dishes, balancing the tanginess of sauerkraut with the sweet crunch of apples. It’s a wonderful way to bring both savory and sweet flavors to the table, all while keeping the dish light and flavorful. Perfect for a smaller, more elegant celebration, this stuffed chicken is a perfect representation of new beginnings, combining traditional ingredients in a creative and delicious way.

Sauerkraut and Bacon New Year’s Breakfast Skillet

Start the new year off right with a hearty and flavorful breakfast skillet featuring sauerkraut and crispy bacon. The savory bacon, paired with the tangy sauerkraut and topped with eggs, makes for a filling and satisfying dish that’s perfect for a special New Year’s morning. This recipe combines classic breakfast ingredients with a twist, delivering a satisfying and energizing start to the day.

Ingredients:

• 1/2 lb bacon, chopped
• 1 small onion, chopped
• 2 cups sauerkraut, drained and rinsed
• 1 large potato, diced
• 1 tablespoon olive oil
• 4 large eggs
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving some bacon fat in the skillet.
2. Add the chopped onion and cook until softened, about 3 minutes. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until the potatoes are golden and tender.
3. Stir in the sauerkraut and cook for another 5-7 minutes, allowing the flavors to meld together.
4. Create small wells in the skillet and crack the eggs into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
5. Season with salt and pepper, and top with crispy bacon and fresh chives before serving.

This sauerkraut and bacon breakfast skillet is an exciting and delicious way to incorporate sauerkraut into your New Year’s breakfast. The smoky bacon and tangy sauerkraut add depth of flavor to the tender potatoes and eggs, making for a well-rounded and satisfying meal. It’s a great way to enjoy a comforting breakfast while celebrating the start of a new year with a unique, hearty dish that’s full of flavor and good fortune.

Sauerkraut and Mushroom New Year’s Quiche

For a savory and elegant New Year’s brunch, this sauerkraut and mushroom quiche is the perfect choice. The rich, creamy custard base pairs beautifully with the earthy mushrooms and tangy sauerkraut, creating a sophisticated dish that can be served warm or at room temperature. With a flaky, buttery crust, this quiche is a showstopper that will make any celebration feel extra special.

Ingredients:

• 1 pre-baked pie crust
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 1 cup sauerkraut, drained and squeezed dry
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• Salt and pepper to taste
• Fresh thyme leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and mushrooms, cooking until the mushrooms are softened and any moisture has evaporated, about 5 minutes.
3. Stir in the sauerkraut and cook for an additional 2-3 minutes, allowing the mixture to cool slightly.
4. In a mixing bowl, whisk together the eggs, heavy cream, and salt and pepper until smooth.
5. Stir the sautéed mushroom-sauerkraut mixture into the egg mixture, then pour the mixture into the pre-baked pie crust.
6. Sprinkle the shredded Swiss cheese over the top of the quiche.
7. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden.
8. Let the quiche cool for a few minutes before slicing. Garnish with fresh thyme leaves.

This sauerkraut and mushroom quiche is a delightful, savory dish that’s perfect for a New Year’s brunch or lunch. The combination of creamy custard, earthy mushrooms, and tangy sauerkraut makes each bite a balanced and flavorful experience. With its buttery crust and aromatic toppings, it’s an impressive dish that will not only be a crowd-pleaser but also a meaningful way to start the year with good fortune and taste.

Sauerkraut and Sausage New Year’s Casserole

A perfect dish for a cozy New Year’s dinner or brunch, this sauerkraut and sausage casserole combines the rich flavors of hearty sausage with the tang of sauerkraut, all baked together with a blend of seasonings. The result is a warm, comforting casserole that is both filling and flavorful, making it a great dish to serve to a crowd. It’s a wonderful way to celebrate the New Year with an easy-to-make, one-pan meal that’s both savory and satisfying.

Ingredients:

• 1 lb kielbasa sausage, sliced
• 1 medium onion, chopped
• 2 cups sauerkraut, drained and squeezed dry
• 4 large potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 cup grated cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup sour cream (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with olive oil or cooking spray.
2. In a large skillet, heat olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5-7 minutes. Remove and set aside.
3. In the same skillet, sauté the chopped onion until softened, about 3 minutes. Add the diced potatoes and cook for 8-10 minutes, until the potatoes start to soften.
4. In a large bowl, combine the cooked sausage, sautéed onion and potatoes, sauerkraut, garlic powder, paprika, salt, and pepper. Stir until well mixed.
5. Transfer the mixture into the prepared casserole dish and top with grated cheddar cheese.
6. Bake for 25-30 minutes, until the casserole is bubbly and the cheese is melted and golden.
7. If desired, top the casserole with a dollop of sour cream before serving.

This sauerkraut and sausage casserole is the ultimate comfort food for New Year’s celebrations. With its savory, smoky kielbasa, tender potatoes, and tangy sauerkraut, this dish is hearty and full of flavor. The addition of melted cheese ties everything together for a comforting, satisfying meal. It’s an easy-to-make dish that’s sure to please a crowd, making it a perfect way to ring in the new year with a tasty, filling meal.

Sauerkraut and Caraway Seed New Year’s Rye Bread

Nothing says New Year’s celebration quite like fresh homemade bread, and this sauerkraut and caraway seed rye bread is a perfect addition to your holiday table. The tangy sauerkraut and aromatic caraway seeds give the bread a unique flavor, while the rye flour adds a nutty, earthy quality. It’s an excellent side to serve with your New Year’s feast or as a base for sandwiches, and it’s sure to impress guests with its homemade goodness.

Ingredients:

• 2 cups rye flour
• 1 cup all-purpose flour
• 1 tablespoon caraway seeds
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup warm water
• 1 tablespoon olive oil
• 1 cup sauerkraut, drained and squeezed dry
• 1 egg, beaten (for brushing)

Instructions:

1. In a large bowl, combine the rye flour, all-purpose flour, caraway seeds, salt, and sugar.
2. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes, until bubbly.
3. Add the yeast mixture and olive oil to the flour mixture, stirring until the dough comes together. Knead the dough on a floured surface for about 10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
4. Gently fold in the sauerkraut, being careful not to overwork the dough.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a round loaf or place it in a greased loaf pan.
7. Place the shaped dough on a baking sheet, cover, and let it rise for another 30 minutes.
8. Brush the top of the loaf with the beaten egg to give it a golden finish.
9. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom. Allow it to cool before slicing.

This sauerkraut and caraway seed rye bread is a deliciously unique bread that will bring a touch of festive flavor to your New Year’s celebration. The tangy sauerkraut blends perfectly with the warm, aromatic caraway seeds, creating a bread that’s rich in flavor and texture. Whether served as an accompaniment to your main course or used for sandwiches, this rye bread will add a special touch to your holiday spread.

Sauerkraut and Pork New Year’s Dumplings

For a flavorful and fun way to ring in the new year, these sauerkraut and pork dumplings are a perfect choice. Filled with savory pork and tangy sauerkraut, these dumplings offer a delightful contrast of flavors and textures. Whether steamed or pan-fried, they’re sure to be a crowd favorite at your New Year’s celebration. This recipe is a great way to incorporate traditional ingredients in a fun and interactive way.

Ingredients:

• 1/2 lb ground pork
• 1 cup sauerkraut, drained and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon ground pepper
• 1 teaspoon caraway seeds
• 2 cups dumpling wrappers (store-bought or homemade)
• 2 tablespoons vegetable oil (for pan-frying, optional)
• 1/4 cup water (for steaming, optional)

Instructions:

1. In a medium bowl, combine the ground pork, sauerkraut, garlic, soy sauce, ground pepper, and caraway seeds. Mix well to combine.
2. Place a small spoonful of the filling in the center of each dumpling wrapper.
3. Wet the edges of the wrapper with a little water and fold it over the filling to form a half-moon shape, pressing the edges together to seal.
4. To steam the dumplings, place them in a bamboo steamer lined with parchment paper. Steam over boiling water for 10-12 minutes, or until the pork is cooked through.
5. Alternatively, for pan-fried dumplings, heat vegetable oil in a large skillet over medium-high heat. Place the dumplings in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy. Add water to the skillet, cover, and steam for an additional 3-4 minutes.
6. Serve the dumplings with a dipping sauce made from soy sauce and a touch of vinegar.

These sauerkraut and pork dumplings are a festive and delicious way to celebrate the New Year. The savory pork and tangy sauerkraut filling provides a perfect balance of flavors, while the crispy, golden exterior offers a satisfying crunch. Whether steamed or pan-fried, these dumplings are sure to impress your guests and add a fun, interactive element to your holiday meal. Perfect for serving as appetizers or as part of a larger spread, they’re a tasty way to bring in the new year.

Sauerkraut and Beef Stuffed New Year’s Peppers

Stuffed peppers are a delicious and versatile dish, and this sauerkraut and beef version is a perfect choice for ringing in the New Year. The hearty filling of seasoned beef and tangy sauerkraut is stuffed into vibrant bell peppers, creating a flavorful, satisfying dish. Baked to perfection, the peppers are tender and bursting with savory goodness. This recipe is a great way to incorporate the tradition of sauerkraut into a comforting, family-friendly meal that’s both easy to prepare and full of flavor.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground beef
• 1 cup sauerkraut, drained and squeezed dry
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cooked rice (optional)
• 1/2 cup shredded mozzarella cheese (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
2. In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic, cooking for an additional 3-4 minutes until softened.
3. Stir in the sauerkraut, paprika, thyme, salt, and pepper. If desired, add cooked rice to the mixture and stir to combine. Simmer the mixture for 5-7 minutes to allow the flavors to meld.
4. Stuff each bell pepper with the beef and sauerkraut mixture, packing it in tightly. Place the stuffed peppers upright in a baking dish.
5. Cover the dish with foil and bake for 30 minutes, or until the peppers are tender.
6. Remove the foil, sprinkle the shredded mozzarella cheese on top of each stuffed pepper, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

These sauerkraut and beef stuffed peppers offer a delicious and filling way to celebrate the New Year. The combination of beef, sauerkraut, and spices makes for a savory filling that’s perfectly balanced by the sweet tenderness of the baked bell peppers. This dish is not only flavorful but also easy to make, making it an excellent option for a holiday dinner or a comforting weeknight meal. The melted mozzarella on top adds a touch of indulgence, making each bite irresistible.

Sauerkraut and Mushroom New Year’s Risotto

For a sophisticated and flavorful New Year’s dish, this sauerkraut and mushroom risotto is an excellent choice. The earthy mushrooms, creamy risotto, and tangy sauerkraut create a delightful combination of flavors and textures. Perfect for vegetarians or anyone looking for a unique dish, this risotto is rich, satisfying, and a true celebration of flavors. With its creamy consistency and the burst of flavor from the sauerkraut, this dish is perfect for a New Year’s dinner that’s both indulgent and unforgettable.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup sauerkraut, drained and squeezed dry
• 1 cup mushrooms, sliced (preferably cremini or button mushrooms)
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Add the sliced mushrooms and cook for an additional 5 minutes, until they release their juices and become tender.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and cook until it is mostly absorbed by the rice.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
7. Once the risotto is cooked, stir in the sauerkraut and Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with fresh parsley if desired.

This sauerkraut and mushroom risotto is a unique and delicious way to celebrate the New Year. The tangy sauerkraut adds a zesty contrast to the creamy, rich texture of the risotto, while the mushrooms contribute an earthy depth of flavor. The combination of ingredients creates a well-balanced and satisfying dish that’s perfect for a holiday dinner or a special meal. This risotto is a great option for those seeking a lighter, yet indulgent dish for New Year’s celebrations.

Sauerkraut and Bacon New Year’s Quiche

Quiche is always a hit at brunches and gatherings, and this sauerkraut and bacon version adds a savory, tangy twist to the classic. The rich custard base is made with eggs, cream, and cheese, while crispy bacon and tangy sauerkraut provide a flavorful contrast. Baked in a buttery, flaky crust, this quiche is perfect for New Year’s Day brunch or a festive meal. It’s easy to make, can be served warm or at room temperature, and is sure to be a crowd-pleaser.

Ingredients:

• 1 pre-made pie crust (or homemade, if preferred)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup sauerkraut, drained and squeezed dry
• 1/2 lb bacon, cooked and crumbled
• 1/2 cup grated Swiss cheese
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch tart pan or pie dish.
2. In a large bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, salt, and pepper.
3. Stir in the drained sauerkraut, crumbled bacon, and grated Swiss cheese.
4. Pour the mixture into the prepared pie crust and spread it evenly.
5. Bake for 35-40 minutes, or until the quiche is set in the center and the top is golden brown.
6. Let the quiche cool for 5-10 minutes before slicing and serving.

This sauerkraut and bacon quiche is the perfect way to start off the New Year. The savory combination of crispy bacon and tangy sauerkraut adds a flavorful depth to the creamy custard filling. The quiche is incredibly versatile, ideal for both brunch and dinner. Whether served warm or at room temperature, it makes for a crowd-pleasing dish that combines the comforting flavors of bacon with the unique taste of sauerkraut. It’s a must-try for anyone looking to create something special for New Year’s Day!

Sauerkraut and Sausage New Year’s Casserole

For a warm, comforting, and hearty meal to ring in the New Year, this sauerkraut and sausage casserole is an excellent choice. The combination of smoky sausage, tangy sauerkraut, and creamy potatoes is a filling and flavorful dish that’s perfect for feeding a crowd. Baked to perfection with a golden, cheesy topping, this casserole is ideal for a New Year’s celebration. It brings together traditional New Year’s ingredients with a satisfying twist, making it both hearty and festive.

Ingredients:

• 1 lb smoked sausage, sliced
• 1 medium onion, chopped
• 2 cups sauerkraut, drained and squeezed dry
• 4 large potatoes, peeled and thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or butter.
2. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook for 5-7 minutes until browned. Remove the sausage and set it aside.
3. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
4. In a large bowl, mix together the sour cream, milk, Dijon mustard, salt, and pepper.
5. In the prepared casserole dish, layer the sliced potatoes, cooked sausage, sautéed onion, and sauerkraut. Pour the sour cream mixture over the top and spread it evenly.
6. Cover the casserole with foil and bake for 40 minutes.
7. Remove the foil, sprinkle the shredded cheddar cheese over the top, and return the casserole to the oven for an additional 10 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
8. Let the casserole cool for 5-10 minutes before serving.

This sauerkraut and sausage casserole is a delicious, one-pan dish that’s perfect for a cozy New Year’s celebration. The combination of savory sausage, tangy sauerkraut, and creamy potatoes creates a rich and hearty meal that’s sure to satisfy. Topped with melted cheese, this casserole is comfort food at its best. It’s a simple yet flavorful way to incorporate sauerkraut into a filling, crowd-pleasing dish that will be a hit at your New Year’s feast.

Sauerkraut and Chicken New Year’s Tacos

For a fun and unique take on New Year’s celebrations, these sauerkraut and chicken tacos are a delicious choice. The tangy sauerkraut pairs perfectly with seasoned chicken, offering a bold and flavorful taco filling. Topped with fresh ingredients like cilantro, avocado, and a drizzle of creamy dressing, these tacos are an unexpected yet delightful way to celebrate. Quick to prepare, they’re perfect for a casual New Year’s meal that still feels festive and full of flavor.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 1 cup sauerkraut, drained and squeezed dry
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 avocado, sliced
• 1/4 cup sour cream (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shredded chicken and sprinkle with cumin, chili powder, salt, and pepper. Stir to coat the chicken with the spices, and cook for 3-4 minutes until heated through.
2. Add the sauerkraut to the chicken mixture and stir until well combined. Cook for an additional 2-3 minutes to allow the flavors to meld.
3. Warm the tortillas in a dry skillet or microwave for about 20-30 seconds to make them more pliable.
4. Assemble the tacos by spooning the sauerkraut and chicken mixture onto each tortilla. Top with diced red onion, fresh cilantro, avocado slices, and a dollop of sour cream if desired.
5. Serve immediately with lime wedges on the side for an added burst of flavor.

These sauerkraut and chicken tacos are a fun, flavorful, and unexpected way to celebrate the New Year. The tanginess of the sauerkraut perfectly balances the savory seasoned chicken, creating a filling and satisfying taco. The fresh toppings of cilantro, avocado, and sour cream add brightness and creaminess, making each bite a delight. These tacos are easy to prepare and can be served as a casual, yet festive, New Year’s dish that your guests will love.

Sauerkraut and Apple New Year’s Slaw

This sauerkraut and apple slaw is a light and refreshing side dish that adds a burst of flavor and crunch to your New Year’s meal. The combination of tangy sauerkraut, sweet apples, and crisp vegetables creates a perfect balance of savory and sweet. With a simple vinaigrette dressing that ties everything together, this slaw is easy to prepare and provides a colorful, healthy complement to heartier dishes. It’s an excellent addition to any New Year’s spread and can be served alongside meats, sandwiches, or as a standalone dish.

Ingredients:

• 1 cup sauerkraut, drained and squeezed dry
• 1 large apple, thinly sliced (Granny Smith or Honeycrisp works well)
• 1/2 cup shredded carrots
• 1/4 cup red cabbage, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sauerkraut, sliced apple, shredded carrots, red cabbage, and chopped parsley.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until well combined.
3. Pour the dressing over the slaw and toss to coat evenly. Let the slaw sit for 10-15 minutes before serving to allow the flavors to meld.
4. Serve chilled or at room temperature as a fresh, tangy side dish.

This sauerkraut and apple slaw offers a perfect balance of tangy, sweet, and savory flavors, making it a wonderful addition to your New Year’s celebrations. The crisp vegetables and fresh apple slices provide a refreshing contrast to heavier main dishes, while the simple vinaigrette dressing adds just the right amount of brightness. This slaw is not only delicious but also quick and easy to prepare, making it a great last-minute side dish for your New Year’s feast. It’s a perfect way to lighten up your meal while still incorporating the traditional flavor of sauerkraut.

Note: More recipes are coming soon!