Braised Sauerkraut
with Apples and Cider
By Laura B. Russell
Prep Time
25 minutes
Number of Servings
Serves 4
Recipe Source
Brassicas: Cooking The World's Healthiest Vegetables by Laura B. Russell ($23, Ten Speed Press, 2014)
Ingredients
- 2 Tbsp olive oil
- 1 1⁄2 tsp cumin seeds
- 2 Granny Smith or other tart apples, peeled and thinly sliced
- 3 cups drained sauerkraut, store-bought (from a 11⁄2-lb jar)*
- 1 1⁄2 cups apple cider
- 1⁄2 tsp freshly ground black pepper
Directions
- Put oil and cumin seeds in a large (12 inches or wider), deep frying pan and place over medium heat. When seeds start to sizzle, add apples and cook, stirring occasionally, for about 2 minutes, until apples start to soften.
- Stir in sauerkraut and cider and bring to a simmer. Adjust heat to maintain a simmer, cover partially, and cook for about 15 minutes, until apples are just tender. If more than a little liquid remains, uncover pan and simmer vigorously for a few more minutes to reduce liquid. (This is a matter of personal preference, however. If you like more liquid, you can leave it.)
- Stir in pepper. Serve hot or at room temperature. The sauerkraut will keep, tightly covered, in the refrigerator for up to 3 days. Reheat before serving.
Nutrition Info
123 Calories, 1 g Protein, 15 g Carbohydrates, 4 g Fiber, 7 g Total fat (1 g sat, 5 g mono, 1 g poly), 347 mg Sodium, Vitamin C, Iron, Manganese
Contributor
Laura B. Russell
Laura Russell is a writer and recipe developer based in Portland, Oregon.
She is the author of Brassicas and The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine.
