Braised Sauerkraut
with Apples and Cider
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • [q: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 [q:11/2]-lb jar)*
  • [q:1 1/2] cups apple cider
  • [q:1/2] tsp freshly ground black pepper
Directions
  1. 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.
  2. 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.)
  3. 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