Ingredients for Baked Sauerkraut With Apples
- 2 tablespoons butter
- Onion
- 1 kg (2.2 lbs) sauerkraut, drained
- 2 large apples (such as Granny Smith or Braeburn), cored and thinly sliced
- White Wine
- Vegetable Stock
- Brown Sugar
- Celery Seed
How to Make Baked Sauerkraut With Apples
- Preheat oven to 170°C (325°F), Gas Mark 3.
- Melt butter in a large, oven-safe, lidded casserole dish over medium heat. Add the sliced onions and sauté until softened and translucent (about 5-7 minutes).
- Add the drained sauerkraut to the casserole dish and mix well with the onions. Cook uncovered over low heat for 5 minutes, stirring occasionally.
- Add the sliced apples, white wine, and vegetable stock (or Marmite/Vegemite mixture) to the sauerkraut mixture. Ensure the sauerkraut is mostly covered with liquid. Stir well to combine.
- Simmer uncovered over low heat for 30 minutes, stirring occasionally.
- Stir in the brown sugar and celery seeds.
- Cover the casserole dish and transfer to the preheated oven.
- Bake for 30 minutes, or until the sauerkraut is tender and heated through.
- Serve hot. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
68g
Fat
18g
Carbs
9g
