Warm Apple and Sauerkraut Skillet (Printable)

Caramelized apples and sauerkraut create a tangy-sweet warm skillet, ready in 25 minutes.

# What You Need:

→ Produce

01 - 2 large apples (Honeycrisp or Gala variety), cored and sliced
02 - 1 small red onion, thinly sliced
03 - 2 cups sauerkraut, drained
04 - 2 cups baby spinach or arugula

→ Fats & Oils

05 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon ground caraway seeds, optional
09 - 1 teaspoon honey or maple syrup

→ Garnishes

10 - 1/4 cup toasted walnuts or pecans, chopped
11 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Heat olive oil or butter in a large skillet over medium heat until shimmering.
02 - Add sliced apples and red onion to the skillet. Sauté for 6 to 8 minutes, stirring occasionally, until apples are caramelized and golden brown with softened onions.
03 - Drizzle in honey or maple syrup, sprinkle with caraway seeds if using, sea salt, and black pepper. Stir well to evenly coat and cook for 1 additional minute.
04 - Reduce heat to low. Fold in drained sauerkraut and warm through for 2 to 3 minutes, stirring gently until heated through without drying out.
05 - Remove from heat. Gently toss in baby spinach or arugula until just wilted and integrated.
06 - Transfer to a serving platter. Top with chopped toasted nuts and fresh parsley.
07 - Serve immediately while warm, or allow to cool to room temperature before serving.

# Expert Advice:

01 -
  • The contrast between honeyed apples and punchy sauerkraut creates a complexity that feels far more sophisticated than the simple ingredient list suggests.
  • It's ready in under 30 minutes, making weeknight dinners feel intentional without the stress.
  • One skillet means minimal cleanup, and it tastes just as good the next day cold straight from the fridge.
02 -
  • Drain your sauerkraut thoroughly or the whole dish becomes soggy—I learned this by accidentally creating a warm sauerkraut soup that nobody asked for.
  • Don't skip the toasted nuts; they're not garnish, they're the textural anchor that makes each bite feel complete.
03 -
  • Caramelize your apples slowly enough that they develop golden edges but don't collapse into applesauce—patience here makes all the difference.
  • Toast your own nuts if you can; the smell of warm walnuts or pecans browning gently transforms the entire experience of eating this dish.
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