Warm Apple and Sauerkraut Skillet (Printable)

Caramelized apples and tangy sauerkraut come together in a warm, probiotic-packed skillet salad ready in 30 minutes.

# What You’ll Use:

→ Produce

01 - 2 medium apples (Honeycrisp or Gala variety), cored and sliced
02 - 1 small red onion, thinly sliced
03 - 2 cups fresh sauerkraut, drained

→ Pantry

04 - 2 tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 1 teaspoon honey or maple syrup

→ Seasonings

07 - ½ teaspoon caraway seeds (optional)
08 - ¼ teaspoon freshly ground black pepper
09 - Salt to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - ¼ cup toasted walnuts or pecans (optional)

# How-To:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced apples and red onion to the skillet. Sauté for 5 to 6 minutes, stirring occasionally, until apples are golden brown and onions are softened.
03 - Stir in caraway seeds if using and cook for 1 minute until fragrant.
04 - Add drained sauerkraut, apple cider vinegar, honey or maple syrup, and black pepper to the skillet. Toss gently and cook for 2 to 3 minutes until sauerkraut is warmed through.
05 - Taste and adjust seasoning with additional salt as needed.
06 - Remove from heat and transfer to a serving platter or bowl. Sprinkle with chopped parsley and toasted nuts if desired. Serve warm.

# Expert Advice:

01 -
  • The way warm apples turn buttery and soft while sauerkraut stays crisp creates this perfect textural contrast that keeps you coming back for another bite.
  • Your gut gets fed something genuinely good while your taste buds experience this unexpected sweet-tangy dance that feels almost fancy for how simple it is.
02 -
  • Draining your sauerkraut really matters—I learned this the hard way when I skipped it once and ended up with a soggy, waterlogged mess instead of a vibrant skillet.
  • The caraway seeds are optional for a reason: they're wonderful if you love them, but they can overwhelm people who aren't familiar with that flavor, so taste as you go and decide based on your crowd.
03 -
  • If your apples are on the tart side like Granny Smiths, reduce the honey slightly since you're already getting plenty of tartness from the sauerkraut and vinegar.
  • Toasting your own walnuts or pecans just before serving makes them taste infinitely fresher and more alive than anything pre-toasted sitting in a package.
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