Warm Apple and Sauerkraut Skillet (Print)

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

# Ingredients:

→ 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

# Directions:

01 - Heat olive oil or butter in a large skillet over medium heat until shimmering.
02 - Add sliced apples and onions. Sauté for 6 to 8 minutes, stirring occasionally, until apples achieve a golden color and onions become soft.
03 - Drizzle honey or maple syrup into the skillet, sprinkle with caraway seeds if using, salt, and pepper. Stir to coat evenly 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 but not dry.
05 - Remove from heat. Gently toss in baby spinach or arugula until just wilted from residual heat.
06 - Transfer to a serving platter. Top with toasted nuts and fresh parsley.
07 - Serve immediately at warm or room temperature.

# Expert Tips:

01 -
  • It tastes like comfort food but actually feeds your gut with those beneficial probiotics from the sauerkraut.
  • One skillet, minimal cleanup, and you can have dinner ready faster than ordering takeout.
  • The warm-cold contrast between caramelized apples and fresh greens keeps every bite interesting.
02 -
  • Drain your sauerkraut thoroughly before it goes into the skillet or the whole dish becomes soggy and loses its appeal.
  • The greens go in last and off heat, otherwise they turn into a sad mushy pile instead of adding freshness and body.
03 -
  • Toast your own nuts in a dry pan just before serving for maximum flavor and crunch, rather than using pre-toasted if youre making this for someone special.
  • The caraway seeds are optional but honestly magical if youre used to Eastern European cuisine, so dont skip them if you have them on hand.
Back