Save to Pinterest The first time I mentioned sauerkraut and apples in the same sentence, my roommate looked at me like I'd suggested putting pickles on ice cream. But there's something magical that happens when you warm sauerkraut with sweet apples and onions. The sharp tang softens into something mellow and almost comforting. Now it's one of those combinations I find myself craving when the weather turns crisp.
I made this for a fall dinner party last year, mostly because I had half a jar of sauerkraut staring at me from the fridge. Everyone took tiny polite servings, then went back for seconds. The conversation kept circling back to this surprising dish that somehow managed to be both familiar and completely new. One friend asked for the recipe before she'd even finished her first bite.
Ingredients
- 2 medium apples: Honeycrisp or Gala give you that perfect sweet-tart crunch that holds up beautifully when cooked
- 1 small red onion: Thinly sliced, these become sweet and mellow as they caramelize alongside the apples
- 2 cups fresh sauerkraut: Well-drained, preferably from the refrigerated section for the best probiotic benefits and texture
- 2 tbsp olive oil: A generous amount helps everything develop those gorgeous golden edges
- 1 tbsp apple cider vinegar: This brightens all the flavors and ties the sweet and tangy elements together
- 1 tsp honey or maple syrup: Just enough to highlight the natural sweetness of the apples
- ½ tsp caraway seeds: Optional but they add this wonderful aromatic earthiness that makes everything taste more complete
- ¼ tsp freshly ground black pepper: Freshly ground makes all the difference here
- Salt: Start with a pinch and adjust at the end since sauerkraut is already salty
- 2 tbsp chopped fresh parsley: Adds a bright pop of color and fresh flavor to finish
- ¼ cup toasted walnuts or pecans: Optional but that crunch takes this to another level entirely
Instructions
- Get your skillet warming up:
- Heat that olive oil in a large skillet over medium heat until it shimmers slightly
- Start the aromatics:
- Add your sliced apples and red onions, letting them sizzle away for 5 to 6 minutes until everything's turning golden and fragrant
- Wake up the spices:
- Stir in the caraway seeds if you're using them and cook for just a minute until you can smell their earthy aroma
- Bring it all together:
- Add the sauerkraut, vinegar, honey or maple syrup, and pepper, tossing gently and cooking just 2 to 3 minutes until everything's warmed through
- Taste and adjust:
- Give it a try and add salt only if needed since the sauerkraut already brings plenty
- Finish with flair:
- Remove from heat, transfer to your serving bowl, and sprinkle generously with parsley and those toasted nuts
Save to Pinterest This recipe has become my go-to when I want something that feels nourishing but doesn't require hours of hovering over the stove. It's that rare dish that manages to be comforting and light at the same time.
Make It Your Own
Sometimes I'll throw in some diced smoked tofu or kielbasa if I want to make it more of a main dish. The smokiness plays so nicely with the sauerkraut and apples. One time I added crumbled feta on top and that salty creaminess was unexpectedly perfect.
Serving Suggestions
This is incredible alongside grilled sausages or some roasted potatoes. I've also served it over a bed of arugula for a more substantial salad experience. It works warm or at room temperature, which makes it perfect for potlucks.
Choosing Your Apples
Granny Smith will give you more tartness while sweeter varieties like Fuji or Gala balance the sauerkraut beautifully. I usually grab whatever looks good at the market, though I do like having at least one apple on the tarter side.
- Local apples tend to have better flavor and hold up better when cooked
- Leave the skin on for extra color and nutrients
- If your apples are very sweet, reduce the honey or maple syrup slightly
Save to Pinterest Hope this becomes one of those surprising dishes you find yourself making again and again.
Recipe Questions
- → Can I make this ahead of time?
Yes, prepare it up to 2 days in advance. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to prevent drying.
- → What apples work best?
Honeycrisp or Gala offer ideal sweetness and texture. For extra tanginess, use Granny Smith. Mix varieties for balanced flavor complexity.
- → Is this suitable for meal prep?
Absolutely. Portion into airtight containers and refrigerate for up to 5 days. The flavors develop and meld beautifully over time.
- → Can I add protein to make it a full meal?
Fold in sliced kielbasa during the last 5 minutes of cooking, or top with smoked tofu cubes. Grilled chicken or pork chops also pair wonderfully.
- → How do I store leftovers?
Keep in a sealed container in the refrigerator for 4-5 days. The sauerkraut acts as a natural preservative, extending freshness.
- → What if I don't like caraway?
Simply omit the caraway seeds, or substitute with fennel seeds, dried dill, or fresh thyme for different aromatic notes.