Braised Sauerkraut with Apples and Cider
- 2 Tbsp olive oil
- 1 1/2 tsp cumin seeds
- 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.