Warm Apple Sauerkraut Skillet (Print Version)

Caramelized apples meet tangy sauerkraut in this warm German-inspired skillet dish.

# What You 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 to the 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 to the skillet. Toss gently and cook for 2 to 3 minutes until sauerkraut is warmed through.
05 - Taste the mixture and adjust seasoning with additional salt as needed.
06 - Remove from heat and transfer to a serving platter or bowl. Sprinkle with chopped parsley and toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • It's ready in thirty minutes but tastes like you fussed over it all afternoon, which feels like a small kitchen victory.
  • The warm, tangy-sweet combination wakes up your palate and genuinely supports your gut health without tasting medicinal.
  • Works as a side dish, a light lunch, or even part of a grain bowl—flexibility like this earns real kitchen real estate.
02 -
  • Draining your sauerkraut properly is non-negotiable—too much liquid in the skillet and you'll end up with a soggy dish rather than a cohesive salad.
  • The caraway seeds matter more than you think; they're the small detail that transforms this from "apples and fermented cabbage" into something that tastes intentionally German-inspired and whole.
03 -
  • Don't skip the step of draining sauerkraut thoroughly—press it gently between paper towels if needed, and your final dish will have a better texture.
  • Keep your apples slightly chunky rather than slicing them paper-thin; they'll hold their shape better during cooking and deliver actual apple texture in every bite.
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