Warm Apple Sauerkraut is a great way to use up some of the local apples you’ve been storing over the winter.
If you didn’t store any apples, no worries, some of the local orchards in our area did. Give one near you a call. I picked up a half bushel from one of them last week. They are still firm and tasty despite the long winters nap they have taken in the orchards cooler.
Local apples taste so much better than the ones you can find in the grocery store. Don’t you just hate that heavy coat of wax they put on them?
To make Warm Apple Sauerkraut, you’re going to need real fermented sauerkraut (green or red will both work). Avoid the vinegar preserved kind that comes in a tin can. I don’t know how this recipe would turn out if you used the vinegar kind, but I can’t imagine it would taste very good.
If you didn’t make your own sauerkraut from last years cabbage crop, you can pick some up at the grocery store. You want the ingredients on your store bought sauerkraut to be cabbage and water. This type of sauerkraut is usually packaged in a plastic bag and located in the deli case by the smoke sausage and other cured meats. Or if you have an Aldi near by, you can find fermented sauerkraut there in the canned vegetable section. Look for a glass jar with a blue lid.
Warm Apple Sauerkraut
|Warm Apple Sauerkraut|| |
- 1 tbsp of fat (butter, lard, tallow, bacon drippings)
- 2 apples
- 1 small sweet onion
- ½ cup of liquid (water, apple juice or apple cider)
- 4 cups of fermented sauerkraut
- 1 tsp caraway seeds (optional)
- Preheat your oven to 350° F
- Grease a casserole dish with 1 tbsp of fat.To save on dishes, the best kind of casserole dish to use for this recipe is a Corningware dish that’s approved for oven and stove top use.
- Wash, core and thinly slice two apples. You can peel them if you want to, but it’s not necessary because the skin will soften in the oven.
- Peel, wash and thinly slice the onion.
- Put the sliced apples, onion and ½ cup of liquid into the casserole dish and cover with a lid or some aluminum foil.
- Bake for about an hour, or until the apples and onions are soft. Stir them at 20 minute intervals so they don’t stick to the sides of the casserole dish.
- Once the apples and onions are soft, move the casserole dish to the stove top. Add 4 Cups of drained sauerkraut and caraway seeds.
- Stir well to combine, then heat on medium heat until the sauerkraut is warmed up , but not hot. Serve immediately.
Warm Apple Sauerkraut pairs well with just about anything. I like to eat it next to pork chops best. Sometimes, if I have some leftover bacon from another meal, I’ll chop up bits of it and add it to this dish. Since I love bacon, that doesn’t happen very often.
To make a one pot meal out of warm apple sauerkraut, you can add sliced, smoked, fully cooked sausages to the bottom of the casserole dish underneath the sliced apples and onions at the beginning of the recipe.
The reason behind adding the sauerkraut last and only heating it up until its warm is because heat kills the probiotics in fermented sauerkraut that are so good for your gut. That is if you are using homemade fermented sauerkraut that hasn’t been water bath or pressure canned. Canning homemade sauerkraut kills most of the probiotics. And FYI, if your using store bought fermented sauerkraut, about 99% of it gets heat treated, rendering it dead. That’s why homemade sauerkraut is best.
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