This simple dish brings together the tangy, distinctive flavor of sauerkraut with a mild and gently creamy tomato-based sauce. The combination may sound unusual at first, but it works surprisingly well—the natural acidity of the cabbage is softened by yogurt, while a touch of sweetness creates a more balanced and approachable flavor.
Recipes like this often come from everyday home cooking, where ingredients were simple but thoughtfully combined. There is nothing overly complicated here, yet the result has a comforting depth that makes it easy to enjoy again and again. It works well as a light meal on its own, but also pairs nicely with potatoes or hearty main dishes.
One of the strengths of this recipe is its flexibility. Depending on how tangy your sauerkraut is or how rich you want the sauce to be, small adjustments can easily change the overall character. This makes it a practical and adaptable dish for everyday cooking.
”Healthy Everday Meals”
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This recipe is the 9th recipe in the full original recipe collection.
In the image used here, however, it appears as the 2nd recipe because the image shows only one part of the collection.
For consistency on this website, this recipe is listed as recipe no. 9.
Ingredients
- 150 g sauerkraut
- a few capers
For the sauce:
- 2 tbsp yogurt
- 1 tsp tomato paste
- sugar, to taste
- a little lemon juice
Instructions
- Place the sauerkraut in a sieve and let it drain lightly. If it tastes very sour, you can briefly rinse it under cold water, then squeeze out excess moisture well.
- In a bowl, mix the yogurt and tomato paste until smooth and well combined.
- Add a small amount of sugar and lemon juice. Taste as you go, adjusting until the sauce has a balanced combination of mild sweetness and gentle acidity.
- Add the sauerkraut and capers to the sauce and mix thoroughly so everything is evenly coated.
- Let the dish sit for a few minutes before serving. This helps the flavors blend and creates a more rounded taste.
Tips & Notes
- The key to this dish is balancing acidity. Sauerkraut can vary greatly in strength, so it is helpful to taste it first and decide whether rinsing is necessary.
- Yogurt softens the sharpness of the sauerkraut and adds a light creaminess. Plain, unsweetened yogurt works best. If you prefer a richer texture, a thicker yogurt can also be used.
- Tomato paste should be used in moderation. Its role is not to dominate the flavor, but to add depth and a subtle richness.
- Capers provide a small but noticeable accent with their slightly salty and tangy flavor. They are optional, but they do enhance the overall taste.
- The original recipe uses “15 dag,” which corresponds to 150 grams. This unit is commonly found in older European recipes.
- Tomato paste is more concentrated than ketchup and gives a deeper flavor, so it is important to use it rather than a substitute.
- Lemon juice can be either fresh or bottled, though fresh lemon juice tends to give a cleaner taste.
About Grandma Helga
Grandma Helga is a mother and grandmother who spent many years cooking for her family.
The recipes shared on this site are the ones she prepared in her everyday life.
They have been carefully preserved from her handwritten notes and passed down over time.
Today, her family organizes, translates, and shares them so they can continue to be enjoyed.
All recipes are simple, reliable, and made for real daily cooking.
