If you are tired of serving the same old vegetables night after night, why not try this delicious German dish of sauerkraut with apples? The natural sweetness of the apples perfectly balances the tangy sauerkraut, while the addition of lightly caramelised onions adds a subtle depth of flavour to round the dish off perfectly.
If you want a side dish that's a little out of the ordinary, this German-inspired sauerkraut with apples is just the thing. Whether you intend to serve it with pork, beef or plump juicy sausages, this sweet and sour cabbage dish will add a whole new dimension to your meal.
Sauerkraut with apples has a sweet yet tangy taste, making it ideal for serving with a fatty cut of pork such eisbein or schweinshaxe.
This is a versatile dish that can be changed to suit your own taste. In fact you will probably find that every German family has their own version. Some people add beef broth to the cabbage, while others use apple juice for the moisture content and to add extra sweetness.
I like to include a few caraway seeds too, as I enjoy the slight liquorice flavour they impart, but you could use juniper berries instead, or leave them out entirely.
The version sharing today is the one that I grew up with, and the one my German-born father enjoyed. I hope you enjoy it too.
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What is sauerkraut?
Before we get on with the recipe I'd like to mention a few things about sauerkraut.
Sauerkraut is a combination of two German words - sauer meaning sour and kraut meaning cabbage.
It is made with finely shredded cabbage which is fermented in water and salt until it develops the characteristic sour, tangy taste. This process is known as lactic acid fermentation and occurs when natural bacteria in the cabbage break down to form lactic acid. This not only preserves the cabbage, but also provides the distinctive tangy, slightly sour flavour.
This process can take anywhere from a week to a month, depending on your taste preference. The longer the cabbage is left to ferment, the stronger the taste will be.
This recipe does not give instructions for fermenting cabbage. Instead, I've used ready-made sauerkraut that can be bought in jars or cans in most supermarkets. Take a look at the ingredients when you buy it to ensure it contains only shredded cabbage, salt and water. There should be no other preservatives included in the list!
Ingredients
This recipe will make sufficient apple-flavoured sauerkraut for 6 to 8 people as a side dish. However, leftovers can be frozen and kept for another meal. You can also store leftovers in the refrigerator and use the sauerkraut as a sandwich filling along with cold meat or cheese.
- Sauerkraut - as I mentioned previously this is fermented cabbage. You can buy it either in jars or cans but do check the ingredient list to ensure it contains only cabbage, salt and water. There may be a few spices added but you don't want to see a list of preservatives.
- Onion - this should be peeled and finely sliced.
- Butter - used for caramelising the onions. Because of the way in which sauerkraut is fermented, it does contain quite a lot of salt (although it doesn't taste salty) so try to use unsalted butter if possible.
- Apple - any sweet apple will be fine. I used a Granny Smith. The apple should be peeled and grated. I used one apple - if you want a sweeter taste you could use 2.
- Caraway seeds - these are optional, and will add a slight liquorice taste to the sauerkraut. You could use crushed juniper berries instead.
- Sugar - optional. Depending on the brand of sauerkraut you buy, it may have a very tart taste. Once the dish is cooked I like to taste and if it's too tart, add a scant teaspoon of sugar or honey to help balance the flavour.,
**You can find the exact ingredient measurements for making sauerkraut with apple on the printable recipe card at the end of this post**
Instructions
Step 1: Drain the sauerkraut into a glass bowl and reserve the liquid.
Step 2: Melt the butter in a frying pan and saute the onions for 5 to 7 minutes, on medium heat, stirring often, until they start to caramelise and turn golden.
Step 3: Add the apples and caraway seeds (if using) and stir for another 2 minutes.
Step 4: Add one-quarter cup of the reserved juice(or apple juice if you prefer) and stir in the drained sauerkraut. Cover with a lid and simmer on very low heat for 10 minutes.
Transfer the sauerkraut to a serving dish and serve immediately.
Tips for a successful outcome
Here are my top tips for ensuring your sauerkraut with apples always turns out perfectly:
- Take your time with the onions and allow them to caramelise slowly. The aim is to get them to turn golden. If they brown too quickly they may develop a slightly burned flavour.
- Don't cook the apples for too long once they've been added or they may turn to mush. 2 minutes is plenty of time.
- You need just enough liquid from the sauerkraut to moisten the cabbage as it simmers and prevent it from burning. If there isn't sufficient liquid in the can or jar, you can add apple juice, broth or water (depending on your taste). A quarter of a cup should be ample. Add extra liquid if it seems to be drying out.
- Caraway seeds can have quite a strong taste so don't overdo it. I find a teaspoonful is sufficient - you may want to start with less if you are worried that the taste may be overpowering.
- The sugar is optional and is only intended to be used if the sauerkraut is too tart for your taste. You could use honey to sweeten it instead.
Serving suggestions
My favourite way of serving sauerkraut with apple is with either roast pork or with a crispy Eisbein or Schweinshaxe and I normally add a dish of sauteed potatoes or German fried potatoes as a side.
This dish also pairs well with sausages, especially German bratwurst. Why not try a fresh hotdog roll filled with a plump juicy sausage and topped with a helping of sauerkraut?
Sauerkraut also cuts through fatty meat such as pork belly or duck legs, and I find the tart fruitness pairs well with these cuts of meat.
This dish also goes well with beef. I'm thinking here of the classic Reuben sandwich made with corned beef and topped with tangy sauerkraut. Or alongside a roast beef dinner instead of the normal horseradish accompaniment, like this slow roast brisket.
To be honest - the sky's the limit where this delicious cabbage side dish is concerned!
Variations
Here are a few ideas for making this dish your own:
- Sweet - enhance the sweetness (and cut through the tartness) by adding a teaspoon of honey instead of sugar.
- Spices - I've mentioned caraway seeds and juniper berries, but you may like to enhance the flavour by adding some fresh or dried dill, or for a smoky flavour, add a little paprika. Fennel seeds would also add a mild aniseed taste similar to caraway seeds.
- Meaty - for a complete meal-in-a-dish, why not add some crumbled crispy bacon, diced ham or sliced German sausages such as bratwurst? Serve with crusty bread!
- Vegetables - instead of (or in addition to) onions, try adding shredded carrots, cubed beetroot or diced bell peppers (capsicum).
- Different liquids - instead of cooking the sauerkraut in the liquid from the can or jar, try adding apple juice (for sweetness), stock (for extra umami) or even beer or white wine.
Equipment
This won't take long! You will need a frying pan with a lid!
Other bits of equipment that may come in handy would be a sieve or colander to drain the sauerkraut and a bowl to catch the liquid. You will also need a sharp knife and choppng board for cutting up the onion and a cheese grater for grating the apple.
Storage
Any leftover sauerkraut can be stored in an airtight container in the refrigerator for at least a week.
I normally freeze any leftovers in meal-sized portions, defrost them in the refrigerator and then reheat them on the stove or in the microwave. Sauerkraut can be frozen for at least 3 months. If you store it any longer it will still be safe to eat, but the texture may deteriorate and it may become mushy.
FAQ
This is a matter of preference. There is no need to rinse the sauerkraut, although if you wish to lessen the tartness you can certainly rinse it in cold water before cooking. In this case, you will have to add extra liquid in the form of apple juice, stock, beer, wine or cider.
Yes, sauerkraut can be eaten straight from the jar. It has a lovely crunchy texture. Adding apples and onions as in this recipe is just an alternative way of preparing it. Cooking it also softens the sauerkraut, making it more tender.
I used a Granny Smith apple, but you could use any sweet apple. Honeycrisp or Pink Lady would also be a good choice.
Save for later
If you would like to make this sauerkraut with apples, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
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Visit my vegetable recipes page for other tasty ideas for cooking vegetables. Here are a few you might enjoy:
📋The recipe
Sauerkraut with apples
(Click the stars to rate this recipe)
Equipment
- Frying Pan with lid
- Sieve OR
- Colander
- Bowl
- Sharp Knife
- Chopping Board
- Cheese grater
Ingredients
- 17 ounce / 480 gram jar or can of sauerkraut
- 1 large onion peeled and finely sliced
- 1 or 2 apples peeled and grated
- 1 teaspoon caraway seeds optional
- 1½ ounces / 45 grams unsalted butter
- 1 teaspoon sugar optional
Instructions
- Drain the sauerkraut into a glass bowl and reserve the liquid.17 ounce / 480 gram jar or can of sauerkraut
- Melt the butter in a frying pan and saute the onions for 5 to 7 minutes, on medium heat, stirring often, until they start to caramelise and turn golden.1 large onion, 1½ ounces / 45 grams unsalted butter
- Add the apples and caraway seeds (if using) and stir for another 2 minutes.1 or 2 apples, 1 teaspoon caraway seeds
- Add one-quarter cup of the reserved juice (or apple juice if you prefer) and stir in the drained sauerkraut. Cover with a lid and simmer on very low heat for 10 minutes. Add extra liquid if the sauerkraut seems to be drying out.
- Taste the sauerkraut and if it is too tart, sprinkle in the sugar.1 teaspoon sugar
- Transfer the sauerkraut to a serving dish and serve hot as a side dish.
Notes
- Take your time with the onions and allow them to caramelise slowly. The aim is to get them to turn golden. If they brown too quickly they may develop a slightly burned flavour.
- Don't cook the apples for too long once they've been added or they may turn to mush. 2 minutes is plenty of time.
- You need just enough liquid from the sauerkraut to moisten the cabbage as it simmers and prevent it from burning. If there isn't sufficient liquid in the can or jar, you can add apple juice, broth or water (depending on your taste). A quarter of a cup should be ample. Add extra liquid if it seems to be drying out.
- Caraway seeds can have quite a strong taste so don't overdo it. I find a teaspoonful is sufficient - you may want to start with less if you are worried that the taste may be overpowering.
- The sugar is optional and is only intended to be used if the sauerkraut is too tart for your taste. You could use honey to sweeten instead.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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