Warm Apple and Sauerkraut Skillet Salad (Printable Version)

Caramelized apples meet tangy sauerkraut in this warm, comforting skillet.

# What You'll Need:

→ Produce

01 - 2 medium apples, 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
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

# Directions:

01 - Pour olive oil into a large skillet and warm over medium heat until shimmering.
02 - Add sliced apples and red onion to the hot skillet. Sauté for 5–6 minutes, stirring occasionally, until apples develop golden edges and onions become translucent and tender.
03 - Sprinkle in caraway seeds and stir constantly for 1 minute until aromatic, being careful not to burn them.
04 - Add drained sauerkraut, apple cider vinegar, honey or maple syrup, and black pepper. Fold ingredients together gently and cook for 2–3 minutes, just until sauerkraut is heated through.
05 - Sample the mixture and add salt as needed to balance flavors.
06 - Remove skillet from heat and transfer contents to a serving platter or wide bowl.
07 - Scatter chopped parsley and toasted nuts over the top. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The way warm caramelized apples transform sauerkraut from something you tolerate on bratwurst into something you actually want to eat by the forkful
  • Its ready in under 30 minutes but tastes like it simmered all afternoon, which is exactly the kind of kitchen magic I need on Tuesdays
02 -
  • Dont be tempted to crank up the heat to speed things along. High heat burns the honey before the apples cook through, and nobody wants burnt sugar notes in their gentle German-inspired supper.
  • The texture difference between warm cooked components and the fresh parsley crunch is absolutely worth preserving. Add that green garnish right before serving, not while it's still sitting in the hot pan.
03 -
  • Use a mandoline if you have one for paper thin onion slices that will practically dissolve into sweetness during cooking. The texture difference is remarkable.
  • Toasting your nuts in a dry pan while you prep everything else fills your kitchen with nutty aroma and ensures they stay crunchy even after they hit the warm salad.
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