Warm Apple and Sauerkraut Skillet (Printable Version)

A warming skillet combination of caramelized apples and tangy sauerkraut, ready in 30 minutes. Vegetarian and naturally gluten-free.

# The Ingredients 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 fresh parsley, chopped
11 - ¼ cup toasted walnuts or pecans, optional

# Step-by-Step Instructions:

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 and onions are softened.
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 to the skillet. 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 - Remove from heat and transfer to a serving platter or bowl.
07 - Sprinkle with chopped parsley and toasted nuts if desired. Serve warm.

# Additional Tips::

01 -
  • It transforms humble ingredients into something vibrant and alive, with barely any effort.
  • The balance of caramelized sweetness and probiotic tang makes your gut and your taste buds equally happy.
  • It comes together in 30 minutes and works as a side, a light meal, or even breakfast if you're adventurous.
  • You can tweak it endlessly, sweeter, smokier, crunchier, and it never complains.
02 -
  • Don't overcook the sauerkraut or it loses its probiotic benefits and turns limp, just warm it through and let it keep its character.
  • Taste the sauerkraut before you start, some brands are much saltier than others, and that will change how much seasoning you need at the end.
  • If your apples release a lot of juice, let them cook a bit longer uncovered so the liquid reduces and everything caramelizes instead of steaming.
03 -
  • Toast your nuts in the same skillet before you start cooking, then set them aside, it saves a dish and adds a subtle nutty flavor to the oil.
  • Use fresh, refrigerated sauerkraut from the deli section instead of canned, the texture and probiotic content are noticeably better.
  • If you want a hint of smokiness, add a pinch of smoked paprika along with the caraway seeds.
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