Serves 6
495 min
Apples and Sauerkraut
Recipe GLPRab7c12cc2a8072
A warming Eastern European dish featuring tender sauerkraut braised with sweet apples, caramelized onions, and mustard seed. The slow cooker method allows the vinegar and brown sugar to mellow into a tangy-sweet sauce that complements the fermented cabbage perfectly. Serve this hearty, vegetarian main as a satisfying side or light entrée.
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Ingredients
1 1/2 tablespoons butter substitute, such as Brummel & Brown spread
1 onion, halved and sliced thinly
2 apples, peeled and sliced
1/2 cup red-wine vinegar
1 1/2 tablespoons yellow mustard seed
1 tablespoon dark brown sugar
2 pounds finely shredded sauerkraut
1 bay leaf
Freshly ground black pepper, to taste
Directions
Heat the butter substitute in a small skillet over medium heat. Once melted, add the sliced onion and apple slices. Sauté for 5–7 minutes, stirring occasionally, until the onion becomes translucent and softens.
While the onion and apples are cooking, add the red-wine vinegar, mustard seed, and dark brown sugar to the bottom of a 4-quart slow cooker. Whisk together until the sugar dissolves completely.
Transfer the sautéed onion and apple mixture into the slow cooker. Add the shredded sauerkraut and bay leaf to the mixture.
Stir all ingredients together until evenly distributed. Season with freshly ground black pepper to taste.
Cover and cook on low for 8 hours, or alternatively on high for 4 hours, until the sauerkraut is tender and the flavors have melded. Remove the bay leaf and serve hot.
