Save Last autumn, my neighbor Margot handed me a jar of her homemade sauerkraut, mentioning that her grandmother always warmed it with apples. I was skeptical at first but one bite of that sweet and tangy combination completely changed my mind. Now it is one of those dishes I crave when the weather turns crisp and something about the probiotic-rich sauerkraut makes my body feel genuinely good.
I first served this at a small dinner gathering, watching my friends hesitantly try their first bites. Within minutes, everyone was asking for the recipe and someone actually scraped the serving bowl clean with their fork. There is something magical about how the apples soften just enough while still holding their shape, creating that perfect texture contrast.
Ingredients
- 2 medium apples: Honeycrisp or Gala varieties provide the ideal sweetness that cuts through the tangy sauerkraut, though Granny Smith works if you prefer extra tartness
- 1 small red onion: Thinly sliced red onion adds a beautiful pop of color and mellow sweetness that mellows perfectly during cooking
- 2 cups fresh sauerkraut: Well-drained sauerkraut brings that essential tang and probiotics, while homemade or quality refrigerated brands taste noticeably better than canned
- 2 tbsp olive oil: A good quality olive oil helps the apples caramelize beautifully and carries all the flavors together
- 1 tbsp apple cider vinegar: This brightens the entire dish and enhances the natural tanginess of the sauerkraut
- 1 tsp honey or maple syrup: Just enough sweetness to bridge the gap between the apples and sauerkraut, use maple syrup to keep it vegan
- ½ tsp caraway seeds: Traditional and optional, but these add that authentic German flavor profile that makes the dish feel complete
- ¼ tsp freshly ground black pepper: Adds a subtle warmth that rounds out the sweet and tangy elements
- Salt: Start with just a pinch since sauerkraut is already quite salty, adjust to your taste at the end
- 2 tbsp chopped fresh parsley: Fresh parsley brings a bright, herbaceous finish that cuts through the richness
- ¼ cup toasted walnuts or pecans: Completely optional but adds a lovely crunch and nutty richness that makes each bite more interesting
Instructions
- Heat the skillet:
- Warm the olive oil in a large skillet over medium heat until it shimmers slightly, letting the pan get properly hot before adding anything
- Caramelize the fruit and vegetables:
- Add the sliced apples and red onion to the hot oil, then sauté for 5 to 6 minutes while stirring occasionally until the apples turn golden and the onions become soft and translucent
- Toast the aromatics:
- Stir in the caraway seeds if using them and cook for just 1 minute until fragrant, watching carefully so they do not burn
- Combine everything:
- Add the sauerkraut, apple cider vinegar, honey or maple syrup, and black pepper, tossing gently to coat everything evenly and cooking for another 2 to 3 minutes until the sauerkraut is just warmed through
- Adjust the seasonings:
- Taste the mixture and add salt only if needed, remembering the sauerkraut already provides quite a bit of saltiness
- Finish and serve:
- Remove from heat and transfer to a serving platter or bowl, then sprinkle with chopped parsley and toasted nuts if desired while still warm
Save This recipe has become my go-to for nights when I want something comforting but still light and nourishing. There is something deeply satisfying about the way the sweet apples and tangy sauerkraut mingle together, creating flavors that feel both familiar and excitingly new.
Making It Your Own
While the classic combination is beautiful on its own, this dish adapts wonderfully to different tastes and what you have on hand. The basic formula of warm fruit with tangy sauerkraut offers endless possibilities for customization.
Serving Suggestions That Work
This skillet salad shines alongside grilled sausages or roasted potatoes for a complete German-inspired meal. It also works beautifully as a light main on its own, perhaps with some crusty bread to soak up the juices.
Storage and Meal Prep Tips
The flavors actually improve after a day in the refrigerator as everything melds together, though the apples will soften more. Store in an airtight container for up to 4 days and reheat gently over low heat.
- Make a double batch for easy lunches throughout the week
- Add some smoked sausage or cooked kielbasa for a heartier version
- Serve at room temperature for a picnic or potluck where reheating is not possible
Save Whether you are new to sauerkraut or grew up with it, this warm skillet salad might just surprise you with how utterly delicious it is. I hope it becomes as much of a comfort food favorite in your kitchen as it has in mine.
Recipe FAQ
- → Can I make this ahead of time?
Yes, you can prepare the skillet mixture up to 2 days ahead. Reheat gently over medium-low heat, adding a splash of water if needed. Add fresh parsley and nuts just before serving to maintain texture.
- → What type of apples work best?
Honeycrisp or Gala provide nice sweetness that balances the tangy sauerkraut. Granny Smith adds extra tartness if you prefer a sharper contrast. Avoid very soft varieties as they may become mushy during cooking.
- → Is this suitable for meal prep?
Absolutely. Portion into containers and store for 3-4 days. The flavors actually improve as they meld together. Reheat on the stove or enjoy at room temperature for a quick lunch.
- → Can I add protein to make it more filling?
Yes, cooked sliced kielbasa, smoked tofu, or tempeh work beautifully added during the last few minutes of cooking. Chickpeas or white beans also make great plant-based protein additions.
- → Do I drain the sauerkraut?
Yes, drain the sauerkraut lightly before adding to prevent excess liquid in the skillet. You want some moisture retained—don't squeeze it completely dry or it may become tough during cooking.
- → What can I substitute for caraway seeds?
Fennel or cumin seeds provide similar aromatic qualities. If you're not fond of these flavors, simply omit—the dish remains delicious without them, relying on apple and onion for natural sweetness.