When simmered in coconut milk, sauerkraut and chopped bratwurst make great ginataan—who knew? This German-Bicolano dish rewards the curious.
Ginataang sauerkraut is the best German-Bicolano dish you’ve never heard of. No, we did not make this up. But we wish we did, because it’s really good.
In his cookbook The Coconut Cookery of Bicol, Honesto C. General shares how this delightful dish came to be. During World War II, General’s guerilla platoon received a daily ration of something they’ve never seen before: sauerkraut. Between a slowly growing stockpile of the pickled cabbage and not wanting to look ignorant to the American GIs, someone suggested: Why not cook all of this sauerkraut in gata?
When simmered in coconut milk, sauerkraut’s tang mellows into a wink of brightness that makes the dish flavorful yet refreshing—rich, but never too much. This unexpected fusion tells a universal cooking story: foods born out of necessity, overcoming boundaries to create something comforting, nourishing, and delicious.
The recipe below adapts General's recipe, adding chopped veal bratwurst for a meat-and-vegetable dish to enjoy either as ulam or as a side.
Prepare sauerkraut: Drain sauerkraut in a colander or fine-mesh strainer over a bowl. Squeeze out any excess brine. (You can also use a potato ricer!) Discard brine and set drained sauerkraut aside.
Cook aromatics: Heat some neutral oil in a medium saucepan over medium heat. Cook, stirring frequently, until aromatics are soft and fragrant, about 3–5 minutes.
Cook bratwurst: Add veal bratwurst to the pan. Cook, stirring as needed, until you get some browning on the chopped sausage.
Cook sauerkraut: Add drained sauerkraut and cook until softened. Add coconut milk. Continue cooking, uncovered, until coconut milk has reduced and dish is not too saucy. Stir from time to time to prevent the bottom from scorching. Season with salt and pepper to taste. Garnish with finely minced chilies (if using). Serve hot with steamed rice, or as a side dish.