Entrées

Beef-Sauerkraut Skillet

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo

beef sauerkraut skillet

Looking for an easy way to get more fermented foods in your diet? If you’re not, you should be! Fermented foods like sauerkraut have a number of health benefits. For instance, fermented foods:

  • Provide us with beneficial bacteria (probiotics)
  • Increase the bioavailability of nutrients in food, like iron
  • Contain or enhance important vitamins like vitamin C, B12, and folate
  • Support the immune system
  • Improve digestion

    Source: Shockey, Kirsten, and Christopher Shockey. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Storey Publishing, 2014, p 21.

But, if the nutritional benefits of sauerkraut aren’t enough to entice you to incorporate more of it into your life, the taste will. It’s delicious! Especially when paired with ground beef, onions, and apples. This easy, one pan meal brings together these sweet and savory flavors for your whole family to enjoy.

How to Make Beef-Sauerkraut Skillet

Ingredients

1 lb ground beef
1 red onion, chopped
1 bell pepper, diced
2 apple, diced (optional)
3 cups sauerkraut
2 tsp apple cider vinegar
2 bay leaves
1 tsp ground black pepper
1 tsp dried oregano

Preparation

Cook the ground beef, onion, pepper, and apples over medium heat until the meat is browned and the apples, onion and pepper are tender. Be sure to stir occasionally.

Add the remaining ingredients. Heat over medium, stirring occasionally, until the sauerkraut is hot. Serve and enjoy.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

beef-sauerkraut skillet recipe

Shockey, Kirsten, and Christopher Shockey. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Storey Publishing, 2014, p 21.

Sides

Tangy Sauerkraut Quick Pickles

pink pickle spears on a plate

Last fall my aunt taught me how to make sauerkraut from scratch. We made several batches of it with green, red, and savoy cabbage. My favorite sauerkraut turned out to be the red cabbage variety. It not only looked beautiful due to its ruby red coloring, but it also had the most interesting flavor; sort of tangy, with hints of fruitiness.

When we ran out of the red sauerkraut, the jar remained half-full of flavorful brine. Since we had worked so hard to make it, I didn’t have the heart to throw it out and determined to find a use for it. But what do you do with left-over sauerkraut juice?

It sat in our fridge for a while before I figured out a solution: quick pickles.

My inspiration was a couple of giant homegrown cucumbers that I also didn’t know what to do with. Big cucumbers tend to be very bitter. I hoped that soaking them for a couple days in the sauerkraut brine would either mask or neutralize their unpleasant taste.

Turns out that quick pickles was the perfect solution for my big cucumbers. When I tried them today, I couldn’t taste a hint of bitterness. My taste buds were greeted only by tangy, crunchy pickle perfection!

So there you have it. Quick pickles: the solution to the problem of big cucumbers and leftover sauerkraut brine! I’ve included a short recipe below if you want to give these tangy sauerkraut quick pickles a shot!

How to Make Tangy Sauerkraut Quick Pickles

Step One: Eat Sauerkraut! Put in on your burgers, sneak it into salads, and enjoy it straight out of the jar!

Step Two: Save Your Brine! When you are finished with your jar of sauerkraut, don’t throw the brine away. Keep it in a quart-sized mason jar until you have two cups of tangy, salty deliciousness.

Step Three: Slice Your Cukes. Pick some cucumbers from your garden, or buy a couple from the store. Halve them, remove the seeds, and cut them into spears.

Step Four: Dunk the Spears. Submerge your spears into the brine, making sure they are completely covered. Return them to the fridge and forget about them for a couple days.

Step Five: Serve and Enjoy! Congratulate yourself for making homemade pickles and celebrate by savoring the crunchy, tangy goodness.

pink pickle spears on a plate

Stay tuned for next week! I’ll be sharing a sushi recipe that features these tasty pickles.