Warm Apple Sauerkraut Skillet (Printable)

Caramelized apples meet tangy sauerkraut in this warm German-inspired skillet. Ready in 30 minutes with just 15 minutes of active cooking.

# What You Need:

→ Produce

01 - 2 medium apples (Honeycrisp or Gala variety), 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, optional
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, optional

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced apples and red onion to the skillet. Sauté for 5 to 6 minutes, stirring occasionally, until apples are golden brown and onions are softened.
03 - Stir in caraway seeds if using and cook for 1 minute until fragrant.
04 - Add drained 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 - Transfer to a serving platter or bowl. Sprinkle with chopped parsley and toasted nuts if desired. Serve warm.

# Expert Tips:

01 -
  • Your gut gets a gentle probiotic boost while your taste buds dance between sweet, salty, and funky in the best way.
  • It comes together in 30 minutes, making it the kind of side that doesn't demand half your evening but somehow feels like you spent hours on it.
  • This one quietly wins over skeptics who think sauerkraut belongs only on hot dogs, proving it's surprisingly versatile and deeply satisfying.
02 -
  • Don't skip draining the sauerkraut—I learned this the hard way when my skillet turned into a soup situation that no amount of extra heat could fix.
  • The magic happens when the apples are caramelized before the sauerkraut joins, because that head start gives them time to develop color and sweetness that makes the whole dish feel balanced.
03 -
  • Toast your own nuts in a dry skillet for 3 to 4 minutes if you can—the difference between store-bought toasted and just-toasted-in-your-kitchen is honestly worth those few extra minutes of attention.
  • Use sauerkraut from the refrigerated section or a proper German brand if you can find it; the living cultures make the entire dish feel more alive and intentional.
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