Warm Apple and Sauerkraut Skillet Salad (Printable)

Caramelized apples meet tangy sauerkraut in this warming German-inspired skillet, ready in 30 minutes.

# 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat.
02 - Add sliced apples and red onion to the heated oil. Sauté for 5 to 6 minutes, stirring occasionally, until apples are golden and onions become soft.
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 just warmed through.
05 - Taste the mixture and adjust salt 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 Suggestions:

01 -
  • Your gut gets all those probiotics while you're eating something that actually tastes indulgent and warm.
  • It comes together in half an hour but feels like you've been tending a stovetop all day.
  • The sweet and tangy balance hits that sweet spot where your mouth doesn't know whether to expect dessert or dinner.
02 -
  • Don't overcook the sauerkraut or it loses its brightness and starts to taste one-dimensional; warm it through but keep it alive.
  • Drain your sauerkraut well before it hits the skillet, otherwise you'll end up with a watery dish that tastes diluted instead of concentrated.
03 -
  • Toast your own nuts in a dry skillet for three to four minutes if you're using them; they'll taste infinitely better than pre-packaged ones.
  • Make this dish when you have fresh parsley on hand, because that final green flourish is what transforms it from simple to intentional.
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