Warm Apple and Sauerkraut Skillet (Printer-Friendly)

Caramelized apples and tangy sauerkraut come together in a warm skillet dish with aromatic caraway seeds and fresh parsley.

# 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:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced apples and red onion. Sauté for 5 to 6 minutes, stirring occasionally, until apples develop golden color and onions become 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 salt as needed to balance flavors.
06 - Transfer to serving platter or bowl. Sprinkle with chopped parsley and toasted nuts if desired. Serve warm.

# Expert Tips:

01 -
  • The contrast between warm caramelized apples and cool, crunchy sauerkraut creates this addictive balance that keeps you reaching for another bite.
  • It's ready in thirty minutes flat, making it perfect for weeknight dinners when you want something that feels special without the fuss.
  • Your gut will thank you for the probiotics, but honestly, you'll be too busy enjoying the flavors to worry about the health benefits.
02 -
  • Draining your sauerkraut thoroughly is non-negotiable—wet sauerkraut will steam the apples instead of letting them caramelize, and you'll lose all that beautiful golden color.
  • Don't let the sauerkraut cook too long or it becomes mushy and loses its probiotic punch and that satisfying crunch that makes the dish work.
03 -
  • Toast your own nuts in a dry skillet for two minutes before adding them—it transforms them from an afterthought into an actual flavor component that anchors the whole dish.
  • If you can't find good sauerkraut, making your own takes just five minutes of hands-on time and a few days of patience, and the flavor difference will make you never want to go back to jarred.
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