2 Granny Smith or other tart apples, peeled and thinly sliced
3 cups drained sauerkraut, store-bought (from a 11⁄2-lb jar)*
1 1⁄2 cups apple cider
1⁄2 tsp freshly ground black pepper
Put oil and cumin seeds in a large (12 inches or wider), deep frying pan and place over medium heat. When seeds start to sizzle, add apples and cook, stirring occasionally, for about 2 minutes, until apples start to soften.
Stir in sauerkraut and cider and bring to a simmer. Adjust heat to maintain a simmer, cover partially, and cook for about 15 minutes, until apples are just tender. If more than a little liquid remains, uncover pan and simmer vigorously for a few more minutes to reduce liquid. (This is a matter of personal preference, however. If you like more liquid, you can leave it.)
Stir in pepper. Serve hot or at room temperature. The sauerkraut will keep, tightly covered, in the refrigerator for up to 3 days. Reheat before serving.
For the best quality, look for fresh sauerkraut (fermented using only salt, water, and cabbage) in the refrigerated section; avoid the canned versions.
If the sauerkraut you find contains vinegar or other ingredients, give it a quick rinse and drain it well before using it in this recipe.
123 Calories, 1 g Protein, 15 g Carbohydrates, 4 g Fiber, 7 g Total fat (1 g sat, 5 g mono, 1 g poly), 347 mg Sodium, Vitamin C, Iron, Manganese