Sauerkraut with Apples

A very simple, healthy and flavorful way to make sauerkraut. Does it take two hours of simmering? You can get away with less, but the consistency will not be as creamy. I've made many batches of sauerkraut before this, usually with bacon. This version has changed my mind and I will be making it this way now.

• cookinginchicago

• Chicago, IL

• 1/12/2017

Very simple and great flavor. The long simmer is perfect, and the brown sugar is a nice touch.

• golfgal68

• West Chester, PA

• 1/1/2017

I love sauerkraut, so I tried this recipe. My kids even liked it - the sourness is more or less removed by the new flavors and the cooking. I only had 1 hour for cooking, and it turned out just fine.

• ritaro

• Copenhagen, Denmark

• 11/29/2015

Yum. Worth the cooking time for sure. If it seems a bit dry towards the end, add another few tablespoons of wine.

• tastysausagerecipe

• Brooklyn, NY

• 4/14/2014

Wonderful flavor! So easy and delicious. Had it with braised pork chops and boiled potatoes. I will definitely make this again. A great seasonal dish for the fall.

• kitaasox

• California

• 10/18/2010

I was looking for a new way to cook sauerkraut (after I read on epicurious.com that it is good for your digestion in the same way yogurt is). I was surprised by the 2-hour cooking time too but went along with it -- keeping it covered the whole time with only 2 - 3 stirs. When I first tasted the final product, I thought "it's okay," but then I put a tad more sugar in it, left it at room temp. for ~30 minutes: Came back and yum!

• 另一次ymous

• 3/1/2010

Is the 2-hr simmer time a typo? It seems way too long, and this recipe is filed under 'quick & easy.'

• 另一次ymous

• Albuquerque, NM

• 1/28/2010

Great counterpoint to the holiday bird---in our case, Cornish Game Hens with Cornbread Stuffing from this site---and rich side dishes. People want small portions of this. I cut the recipe way back because we were only two. I rinsed the sauerkraut in several changes of water to control salt. I had to add more wine because it tended to stick and overbrown. It could burn easily if you are not careful, so watch closely. Now that I think of it, I'll bet it would be a great dish to make in a slow cooker.

• FernBar

• Montana

• 12/2/2009

As a final farewell to Gourmet, we decided to do the entire Thanksgiving feast in the November 2009 issue. I was very skeptical about the idea of serving sauerkraut with turkey, but what a revelation! It was the perfect counterpoint to all the rich traditional dishes (and the leftovers are great cold from the fridge). We will be adding this to our annual feast and I think this would be terrific with roast pork.

• 另一次ymous

• New York City

• 11/30/2009

This was a very nice sauerkraut and worth the time. I would add caraway seeds for an extra flavor.

• 另一次ymous

• Vienna, VA

• 11/30/2009

This was nice, but I'm not sure that it was worth the effort. There were still a ton of leftovers, and it was still rather astringent.

• 另一次ymous

• Baltimore

• 11/28/2009

I’ve always enjoyed sauerkraut, but I didn’t think it could be made into a dessert! The apples (I used 3 instead of 2, and sweet apple wine instead of a dry wine) turned this basically into applesauce with a touch of sour to it.

• 另一次ymous

• Philadelphia, PA

• 7/12/2023