Skillet-Braised Potatoes with Sauerkraut
Simple, tasty, fast - no need to spend much time! Skillet-braised potatoes with tangy sauerkraut turn out incredibly tender and melt-in-your-mouth. A great side for meat and fish dishes, and can also be served as a main dish.
Updated : 17 February, 2026
Easy
About 20 min.
Ingredients
150 grams
Sauerkraut
100 grams
Onions
600 grams
Potato
30 grams
Vegetable oil
200 milliliters
Water
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to braise potatoes with sauerkraut in a skillet? Prepare all ingredients from the list. If you ferment cabbage at home, you’re lucky - you don’t need to go to the supermarket. The simmering time depends on the potato variety. Use any vegetable oil with a high smoke point. Vegetable, meat, or mushroom broth can replace water in this recipe.
Step 2
I bought sauerkraut at the supermarket, and it turned out very sour. I covered it with cold water and left it for 10 minutes. If your sauerkraut is pleasantly sour and not overly sharp, you don’t need to soak it - start cooking right away.
Step 3
Take the onion. Peel it, rinse with cold water, and be sure to pat it dry with paper towels. If you don’t, when it hits hot oil, it can splatter around the kitchen.
Step 4
Pour oil into the skillet and heat it well. To check if the oil is hot enough, dip a spatula into it: if bubbles collect around the spatula, you can start frying. Add the chopped onion and sauté, stirring, over high heat for 2-3 minutes until it becomes slightly translucent.
Step 5
If you soaked the sauerkraut, rinse it again and squeeze out excess liquid well. If the taste suits you, it’s enough to squeeze it well from the brine. Add the cabbage to the skillet with the onion. Stir. Lower the heat and braise for 10-15 minutes so the cabbage strands soften. About 10 minutes was enough for me so it still had a slight crunch. The time is approximate - adjust to your taste and equipment.
Step 6
Peel the potatoes. Rinse well under cold running water. Cut into large wedges or as you prefer. The size of the pieces affects the braising time.
Step 7
Transfer the cut potatoes to a separate deep skillet. Carefully pour in boiling water. If you like, use vegetable, mushroom, or meat broth instead of water. Cover and braise from the moment it boils for about 10 minutes over low heat.
Step 8
Add the sauerkraut on top of the potatoes. Season with ground black pepper. If you like turmeric, add a little so the finished dish looks brighter. Cover and braise over medium heat for about 10 minutes.
Step 9
Stir. If all the liquid has evaporated and the potatoes aren’t done yet, add a little boiling water and braise until everything is cooked. I needed about 15 more minutes for the potato wedges to become soft.
Step 10
Braised potatoes with cabbage are ready.
Step 11
Enjoy your meal!
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