Warm Apple and Sauerkraut Skillet (Printable)

Caramelized apples meet tangy sauerkraut in this warming German-inspired skillet. A probiotic-rich comfort dish ready in 30 minutes.

# What You Need:

→ Produce

01 - 2 medium apples (Honeycrisp or Gala), 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 - 1/2 teaspoon caraway seeds, optional
08 - 1/4 teaspoon freshly ground black pepper
09 - Salt to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - 1/4 cup toasted walnuts or pecans, optional

# Directions:

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 are golden and onions are softened.
03 - Stir in caraway seeds if using and cook for 1 minute until fragrant.
04 - Add 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. Remove from heat and transfer to a serving platter or bowl.
06 - Sprinkle with chopped parsley and toasted nuts if desired. Serve warm.

# Expert Tips:

01 -
  • The contrast of warm caramelized apples against cool, tangy sauerkraut keeps your palate interested with every bite.
  • It's genuinely good for your gut—probiotics from the sauerkraut doing their quiet work while you enjoy something delicious.
  • Takes just thirty minutes but tastes like you've been simmering something all afternoon.
02 -
  • Don't skip draining your sauerkraut, or you'll end up with a watery puddle instead of a skillet salad; press it gently between paper towels to release excess liquid.
  • Keep the heat at medium so the apples caramelize rather than burn; this isn't a race, and rushing turns the whole thing from bright to bitter.
03 -
  • If your sauerkraut is very salty, rinse it quickly before adding—you want tang, not a salt overload.
  • The secret to this tasting restaurant-quality at home is not rushing the apple and onion sauté; giving them those five or six minutes to actually caramelize changes everything.
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