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Sauerkraut and Apples Recipe


Sauerkraut and Apples

Sauerkraut and Apples

© 2009 Barbara Rolek licensed to About.com, Inc.
This sauerkraut and apples recipe makes a tasty side dish for pork, sausage or any other meat or poultry. It can be cooked on the stovetop, in a slow cooker or baked in the oven, and used as the base to roast meats on.

Here's a larger picture of sauerkraut and apples.

Makes 6 servings of Sauerkraut and Apples

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 2 tablespoons bacon drippings or butter
  • 1 large chopped onion
  • 2 red apples, cored but unpeeled and coarsely chopped
  • 1 pound sauerkraut, drained and rinsed or unrinsed as you prefer, but not squeezed dry
  • 1/2 cup water
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Dijon or regular mustard
  • 1 or more teaspoons caraway seeds
  • 1 1/2 cups applesauce
  • Salt and pepper


  1. Place bacon drippings or butter in Dutch oven. Add onions and saute until translucent. Add apples and caramelize slightly. Add sauerkraut, water, brown sugar, mustard and caraway seeds, and mix well.

  2. If baking, heat oven to 325 degrees. Cover and bake (or simmer on the stovetop) for 50 minutes. Stir occasionally, adding water if necessary. Mix applesauce with kraut, cover and return to oven (or simmer) for 10 minutes. Serve as a side dish with pork, sausage, beef or poultry.

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