Warm Apple and Sauerkraut Skillet (Printable format)

Caramelized apples meet tangy sauerkraut in this warm skillet 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 - 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 Steps:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced apples and red onion to the heated 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. Toss gently and cook for 2 to 3 minutes until sauerkraut is warmed through.
05 - Taste the mixture and adjust salt seasoning 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.

# Expert Hints:

01 -
  • Your gut will thank you because the probiotics in sauerkraut are doing real work, and it actually tastes like comfort food.
  • It comes together in under 30 minutes, which means you can have something genuinely nourishing on the table without a fuss.
  • The warm-cool contrast and sweet-tangy balance feels sophisticated enough for company but casual enough for a Tuesday dinner.
02 -
  • Don't drain your sauerkraut too aggressively—a little of that brine clinging to it adds flavor depth and helps everything stay cohesive as it warms rather than turning into a dry, disappointing mess.
  • Apple variety matters more than you'd think; Granny Smith will make this quite tart and sharp, while Honeycrisp or Gala keeps the balance gentler and more approachable for people who are just discovering their love of fermented foods.
03 -
  • Toast your nuts in a dry skillet for a minute or two right before serving—it wakes up their flavor and keeps them crisp rather than letting them sit on the warm food and turn soft and soggy.
  • Make double and store the leftovers in the fridge; it actually tastes better the next day after the flavors have rested together, and it reheats beautifully in a low oven or gently on the stovetop.
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