Braised Sauerkraut with Apples and Cider

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Prep Time: 
25 minutes
Number of Servings: 
4
Recipe Source: 

Brassicas by Laura B. Russell ($23, Ten Speed Press, © 2014)

Ingredients

  • 2 Tbsp olive oil
  • 1½ tsp cumin seeds
  • 2 Granny Smith or other tart apples, peeled and thinly sliced
  • 3 c drained sauerkraut, store-bought (from a 11⁄2-lb jar)*
  • 1½ c apple cider
  • ½ tsp freshly ground black pepper

Directions

  1. 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.
  2. 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.)
  3. 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.

Notes

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. 

Nutrition Info: 

Per serving: 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