apples and sauerkraut recipe

Written ByJenny Smyth Posted on
apples and sauerkraut recipe
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The Best apples and sauerkraut recipe

I’m so excited to share this apples and sauerkraut recipe with you, it’s a family favorite that we make often. I first discovered this recipe when I was looking for new ways to use up the abundance of apples from our backyard tree.

The combination of sweet and sour flavors is just perfect, and the best part is that it’s incredibly easy to make. I love how the tangy sauerkraut pairs with the crunchy apples, it’s a match made in heaven.

My kids adore helping me chop the apples and mix everything together, and my husband loves how it’s a hearty meal that fills him up after a long day. We’ve even started making this for family gatherings and potlucks, everyone raves about it.

I’ve learned that the key to making this recipe truly shine is to use a variety of apples that hold their shape well, like Granny Smith or Honeycrisp. And don’t even get me started on the health benefits – sauerkraut is packed with probiotics and antioxidants, while apples are rich in fiber and vitamins.

This recipe is a staple in our household, and I’m confident it will become one in yours too.

Braised Apples and Sauerkraut

Braised Apples and Sauerkraut

4.9 from 1164 votes

This hearty dish combines tangy sauerkraut with sweet apples for a balanced side or main. The apples soften and caramelize as they cook, mellowing the sauerkraut’s sharpness.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Main Ingredients

4 cups sauerkraut, drained and rinsed
2 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced into 1/2-inch wedges
1 medium onion, thinly sliced
2 tablespoons unsalted butter or olive oil
1/2 cup apple cider or apple juice
1 tablespoon brown sugar (optional, for extra sweetness)
1 teaspoon caraway seeds (optional)
1/4 teaspoon black pepper

👨‍🍳Directions

1Heat a large skillet or Dutch oven over medium heat and add the butter or olive oil.
2Once the butter is melted and sizzling, add the sliced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent and softened.
3Add the drained sauerkraut, apple wedges, apple cider, brown sugar if using, caraway seeds if using, and black pepper to the skillet.
4Stir everything together to combine, then bring the liquid to a gentle simmer over medium heat.
5Reduce the heat to low, cover the skillet with a lid, and let it cook for 20 to 25 minutes.
6The apples should be tender when pierced with a fork, and the sauerkraut will have absorbed the sweet and tangy flavors.
7Remove the lid and increase the heat to medium-high.
8Cook for an additional 3 to 5 minutes, stirring occasionally, until most of the excess liquid has evaporated and the mixture is slightly glazed.
9Taste and adjust seasoning with salt or pepper if needed before serving.

🔧Equipment

Large skillet or Dutch oven with lid
Cutting board
Chef’s knife
Wooden spoon or spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 18g🥩Protein: 2g

📝Notes

For a vegan version, substitute olive oil for butter. The dish pairs well with roasted pork, sausages, or as a topping for mashed potatoes.

Watch Video Of How Braised Apples and Sauerkraut Works

To store leftover apples and sauerkraut, let it cool to room temperature, then transfer it to an airtight container and keep it in the refrigerator for up to four days. When you are ready to reheat, you can warm it in a skillet over medium low heat with a splash of water or apple juice to bring back some moisture, or use the microwave in 30 second bursts.

The flavors actually deepen overnight, so leftovers taste even better the next day. For serving, I like to pile this dish next to a juicy pork chop or pile it on top of a bratwurst in a bun for a quick and satisfying meal.

It also works well as a warm side for a holiday ham or even alongside roasted potatoes. This recipe is always a good idea because it is affordable, easy to make, and pleases a crowd.

Whether you are hosting a family gathering or just need a simple weeknight side, apples and sauerkraut delivers every time.

❓ Frequently Asked Questions About Braised Apples and Sauerkraut

1. What type of apples should I use for this recipe?

For this recipe, you’ll want to use a variety of apples that hold their shape well, like Granny Smith or Honeycrisp. Avoid using overly ripe or mealy apples, as they can make the dish too soggy.

2. Can I use store-bought sauerkraut instead of making my own?

You can definitely use store-bought sauerkraut if you’re short on time or prefer the convenience. However, keep in mind that homemade sauerkraut has a more complex flavor profile and texture.

3. How do I prevent the apples from browning?

To prevent the apples from browning, make sure to squeeze out as much liquid as possible after chopping them. You can also add a splash of lemon juice or vinegar to help preserve their color.

4. Can I make this recipe ahead of time?

This recipe is perfect for making ahead of time – simply prepare the ingredients up until the point where you’d normally serve it, then refrigerate or freeze until you’re ready to finish cooking.

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