Warm Apple and Sauerkraut Skillet (Printable)

Caramelized apples and tangy sauerkraut create a vibrant warm skillet with sweet-savory flavors and probiotic benefits.

# What You'll Need:

→ Produce

01 - 2 large apples (Honeycrisp or Gala), 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, adjusted to taste
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 Make It:

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 soft.
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, just until heated but not dry.
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 Advice:

01 -
  • The warm-sweet-tangy combination hits your palate like a conversation between three old friends who actually get along.
  • Probiotics from sauerkraut mean your gut and taste buds celebrate together.
  • Ready in 25 minutes, which means weeknight dinners stop feeling like a negotiation with yourself.
02 -
  • Never skip draining the sauerkraut or you'll end up with a soggy disappointment—the liquid will dilute all your careful caramelization work.
  • If you use caraway seeds, grind them fresh if possible because pre-ground ones taste like the inside of a spice cabinet from three years ago.
03 -
  • Toast your own nuts in a dry skillet for 3 to 4 minutes right before serving—they'll taste infinitely better than pre-toasted ones and smell incredible while they're browning.
  • Don't add the greens until the very last moment or they'll lose their bright color and collapse into the warm mixture.
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