Warm Apple and Sauerkraut Skillet Salad (Print Version)

Caramelized apples and tangy sauerkraut come together in a warming skillet, creating a comforting German-inspired salad perfect for gut health.

# What You'll Need:

→ Produce

01 - 2 medium apples (Honeycrisp or Gala), 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 - 1/2 teaspoon caraway seeds (optional)
08 - 1/4 teaspoon freshly ground black pepper
09 - Salt to taste

→ Garnish

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

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat.
02 - Add sliced apples and red onion. Sauté for 5 to 6 minutes, stirring occasionally, until apples are golden and onions are soft.
03 - Stir in caraway seeds if using and cook for 1 minute until fragrant.
04 - Add sauerkraut, apple cider vinegar, honey or maple syrup, and black pepper. Toss gently and cook for 2 to 3 minutes until sauerkraut is warmed through.
05 - Taste and adjust seasoning with 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.

# Top Tips:

01 -
  • The warm-cold contrast of caramelized apples against probiotic sauerkraut feels indulgent without any of the guilt.
  • It actually tastes better made ahead and reheated, so you can prep it on a lazy Sunday and feel accomplished all week.
  • Your gut will thank you, but honestly, you'll be making it because it's addictively delicious.
02 -
  • Don't skip draining the sauerkraut—extra liquid will make this watery instead of cohesive, and the texture gets all wrong.
  • The magic happens in those 5 to 6 minutes of caramelizing apples. Don't rush it or stir constantly—let them sit for 30 seconds at a time so they actually brown on one side.
  • This tastes even better the next day when all the flavors have mingled overnight, so make extra.
03 -
  • Buy your sauerkraut from the refrigerated section rather than the shelf—the living cultures are better for your gut and the flavor is noticeably fresher.
  • If caraway seeds aren't your thing, don't force it—this is just as good without them, and some people find them polarizing.
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