Warm Apple and Sauerkraut Skillet (Printable View)

Caramelized apples and tangy sauerkraut come together in this warm, comforting skillet salad.

# 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.
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 soft.
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 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 comes together in under 30 minutes, making it perfect for those nights when you want something nourishing without the fuss.
  • The warm, tart-sweet combo hits different than any cold salad, especially when the weather turns cool.
  • Your gut will thank you for the probiotics while your taste buds celebrate the unexpected apple and sauerkraut pairing.
02 -
  • Don't skip draining your sauerkraut or you'll end up with a watery, diluted dish instead of a cohesive warm salad.
  • The magic happens in those 5 to 6 minutes when the apples actually caramelize, so resist the urge to crank the heat higher and rush it, or you'll end up with raw apples and burnt onion.
03 -
  • Buy your apples a day or two before you plan to make this if they're rock hard, because they'll be easier to slice and will caramelize more evenly than completely firm ones.
  • If your sauerkraut tastes overly vinegary or intense straight from the jar, a quick rinse under cold water mellows it out without losing the probiotic benefits.
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