Warm Apple Sauerkraut Skillet (Printer Version)

Golden apples and tangy sauerkraut come together in a warming skillet dish with caramelized onions and aromatic caraway seeds.

# What You'll Need:

→ Produce

01 - 2 medium apples (Honeycrisp or Gala variety), cored and sliced
02 - 1 small red onion, thinly sliced
03 - 2 cups fresh sauerkraut, drained

→ Pantry

04 - 2 tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 1 teaspoon honey or maple syrup

→ Seasonings

07 - ½ teaspoon caraway seeds, optional
08 - ¼ teaspoon freshly ground black pepper
09 - Salt, to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - ¼ cup toasted walnuts or pecans, optional

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced apples and red onion to the skillet. Sauté for 5 to 6 minutes, stirring occasionally, until apples are golden brown and onions soften.
03 - Stir in caraway seeds if using and cook for 1 minute until fragrant.
04 - Add drained sauerkraut, apple cider vinegar, honey or maple syrup, and black pepper. Toss gently and cook for 2 to 3 minutes until sauerkraut is warmed through.
05 - Taste the mixture and adjust seasoning with salt as needed.
06 - Transfer to a serving platter or bowl. Sprinkle with chopped parsley and toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • It tastes like comfort food but actually makes your gut happy with all those live probiotics.
  • The whole thing comes together faster than you can set the table, and somehow still feels impressive.
  • Sweet apples and tangy sauerkraut balance each other in a way that keeps you reaching for another forkful.
02 -
  • Don't skip draining the sauerkraut or you'll end up with a soggy, overly acidic dish instead of a bright, warm salad.
  • Keep the heat at medium, not high—rushing this with high heat will cause the apples to break down into applesauce instead of caramelizing into tender slices.
03 -
  • Buy sauerkraut that lists only cabbage, salt, and sometimes spices on the ingredient list—avoid ones with added sugar or preservatives, which mess with the probiotic benefits.
  • If you're nervous about the fermented funk being too strong, start by using half sauerkraut and half shredded raw cabbage, then work your way up to full sauerkraut as you get used to the flavor.
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