Kapusta Kiszona, Zasmażana

Quick Fried Sauerkraut

“Unlike the long-braised bigos, this speedy alternative offers a burst of tanginess and a much quicker cooking time, delivering a delightful accompaniment that adds a zing to any meal.”

How to pronounce it?
capoostah zasmash-ANA
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Fried Sauerkraut

This Fried Sauerkraut is delightfully sour and pleasantly warm, while still keeping most of its famous crunch. 

Thanks to this quick cooking method, Sauerkraut keeps most of its healthy probiotics alive. Enjoy it as often as you can – your gut bacteria will be delighted.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Fried Sauerkraut makes a perfect company for classic bacon & eggs. For a quick, tasty lunch, pair it with a link of smoky kiełbasa sausage.

Craving a more tender, more traditional kraut? Try this Polish-style Braised Sauerkraut next time. That recipe takes more time, but it’s easy to make – and the results are worth it.

Do you need any special ingredients to make this Fried Sauerkraut?

No, all you need is butter and some high-quality Sauerkraut. It’s best to make a purchase at a trusted deli. Check the label carefully: sauerkraut should be fermented naturally, without any vinegar or unnecessary additives. 

If you’re not fermenting cabbage at home, I encourage you to try. It’s easy and fun too!

How to fry Sauerkraut

Step 1

Drain the sauerkraut.

Draining sauerkraut

Step 2

Melt the butter. Drop the sauerkraut in. Season with black pepper. Fry for 2-3 minutes on ‘high’ until hot.

Frying sauerkraut

Step 3

And that’s it! Serve while still warm.

A bowl of fried sauerkraut

What could you serve with this Fried Sauerkraut?

This side dish is perfect for a quick breakfast or lunch. It goes well with grilled kiełbasa sausage, wieners, sunny-side-up eggs or pork dishes.  

Can you cook this Sauerkraut another way?

If you have more time, I encourage you to braise the sauerkraut instead. While it takes more time, braising makes the kraut way more flavourful and tender.

What diets is this Fried Sauerkraut suitable for?

This sautéed sauerkraut is great for a low-carb/keto and gluten-free diet. It is also suitable for vegetarians. To make it vegan-friendly, simply swap the butter with plant-based oil. 

How long can you keep Fried Sauerkraut in the fridge?

In general, I would recommend only frying as much sauerkraut as you’re planning to consume.

To store any leftovers, let them cool completely and refrigerate in a container with a lid. You can keep leftovers of Fried Sauerkraut refrigerated for approximately 4-5 days.

Can I freeze this Fried Sauerkraut?

No, I wouldn’t recommend freezing this recipe. It’s better to fry it one portion at a time, just enough to eat in one sitting.

Yield: 2

Quick Fried (Sautéed) Sauerkraut

Fried Sauerkraut

This Fried Sauerkraut is delightfully sour and pleasantly warm, while still keeping most its famous crunch.

Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes


  • 2 tbsp butter
  • 2 cups (300 g) sauerkraut
  • Pinch of ground black pepper, to season


  1. Retrieve two cups of sauerkraut out of the container. 
  2. Squeeze the juices out by hand. Alternatively, place a sieve over a bowl and leave the sauerkraut in the sieve, allowing it to drain.
  3. Heat a frying pan on medium heat.
  4. Melt two tablespoons of butter.
  5. Add drained sauerkraut and season it lightly with a pinch of black pepper.
  6. Heat for 2-3 minutes, stirring occasionally, until warmed throughout. Serve straight away.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 102Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 91mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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Recipe Information

Filed under:

Alternative traditional/regional names:
Smażona Kapusta Kiszona, Kapusta Kiszona Zasmażana
Also known / Misspelt internationally as:
Fried Kapusta, Quick Bigos

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First published on:

Recipe by / Adapted from:

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Bibliography / References:

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