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.


  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.
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