Sauerkraut With Apple and Caraway

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

A nice make ahead side dish that goes with any German entree. From Gourmet magazine, November 1991.

Ingredients Nutrition

Directions

  1. In a large heavy saucepan combine the sauerkraut, the apples, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour.
  2. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.

Reviews

(3)
Most Helpful

Very good. Pre made for the July 4th party. Cut the sugar in half. Thanks. Made for ZWT6

Rita~ July 02, 2010

We had this with some Beef Rouladens. It was a good dish, not overly sweet or overly sour. Felt like it was missing a little something for us. Our German neighbor up the street makes a similar dish but starts with some carmelized onions. Great way to dress up saurkraut. Would be good will keilbasa sausage I bet!

Slatts July 01, 2010

Made this for ZWT4. I must admit that I had reservations when I saw the ingredients BUT my DW and I both really enjoyed this dish. I used a Maryland wine and the apples really set this dish off. We are use to "sour" sauerkraut but we both agree that this recipe is our favorite. Thank you for a great recipe.

Maryland Jim May 29, 2008

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