Go Back
+ servings

Smoked Sauerkraut

Course Appetizer, Side Dish
Cuisine European, French, German
Keyword cabbage, Cameron's stovetop smoker, fermented, French, German, recipe, smoked
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 portions


  • 4 cups sauerkraut
  • 1.5 tbsp hickory chips Cameron's
  • 4 tbsp heavy whipping cream
  • 4 tbsp onion diced
  • 2 tsp clarified butter or avocado oil
  • 1 tsp black pepper freshly ground, adjust to taste


  • Prepare the stovetop smoker: place 1 1/2 tbsp of hickory wood chips in the center of the bottom, a drip tray covered with aluminum foil on top, and a stainless steel container with evenly spread sauerkraut on the tray.
    Sauerkraut and Cameron's stovetop smoker
  • Close the lid and place the smoker over high heat for 15 minutes.
  • Turn the heat off. Do not open the lid! Let the smoke cool and set for about 5-8 minutes before opening. Stir the sauerkraut to evenly distribute the smokey flavor. You can prepare smoked sauerkraut in advance and refrigerate in a closed container. Reheat before serving in a sealed container.
    Smoked Sauerkraut | Cameron's stovetop smoker
  • Smoked sauerkraut is delicious as is, cold or reheated. It becomes even better when sauteed with onions and cream. Preheat clarified butter or avocado oil in a frying pan over medium heat. Add diced onions and saute until lightly caramelized. Add cabbage and cream and cook over medium-high heat, stirring, until no liquid left on the bottom of the pan. Serve hot or room temperature.