Warm Apple Sauerkraut Skillet (Printable)

Caramelized apples meet tangy sauerkraut in this warm, vibrant skillet salad. Ready in 25 minutes.

# What You Need:

→ Produce

01 - 2 large apples (Honeycrisp or Gala variety), cored and sliced
02 - 1 small red onion, thinly sliced
03 - 2 cups sauerkraut, drained
04 - 2 cups baby spinach or arugula

→ Fats & Oils

05 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon ground caraway seeds, optional
09 - 1 teaspoon honey or maple syrup

→ Garnishes

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

# How-To:

01 - Heat olive oil or butter in a large skillet over medium heat.
02 - Add sliced apples and onions. Sauté for 6 to 8 minutes, stirring occasionally, until apples are golden and onions are softened.
03 - Drizzle in honey or maple syrup, sprinkle with caraway seeds if using, salt, and pepper. Stir to coat and cook for 1 additional minute.
04 - Reduce heat to low. Fold in drained sauerkraut and warm through for 2 to 3 minutes until heated through but not dried.
05 - Remove from heat. Gently toss in baby spinach or arugula until just wilted.
06 - Transfer to a serving platter. Top with toasted nuts and fresh parsley.
07 - Serve immediately, warm or at room temperature.

# Expert Tips:

01 -
  • It hits that perfect high note between sweet fruit and funky fermentation that awakens your palate.
  • You can throw this together in twenty minutes using staples you likely already have tucked away in your fridge.
02 -
  • Rinse your sauerkraut briefly if you prefer a milder tang that will not overpower the delicate apples.
  • Keep the apple slices thick enough so they maintain a bit of a bite after the sautéing process.
03 -
  • Toast your walnuts in a dry pan beforehand to unlock a much deeper nuttiness and aroma.
  • Use a heavy cast iron skillet to get the best caramelization on those apple slices and onions.
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