Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 large apple (e.g., Honeycrisp or Fuji), cored and thinly sliced
- 4 cups (approx. 1.5 lbs) good quality fermented cabbage (sauerkraut), drained but not rinsed
- 1 teaspoon caraway seeds
- 1/2 cup vegetable broth or apple cider vinegar
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
- 2 tablespoons fresh dill or parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in the apple slices and continue to cook for another 3-5 minutes, until they begin to soften and lightly caramelize.
- Add the drained fermented cabbage and caraway seeds to the skillet. Stir well to combine all ingredients.
- Pour in the vegetable broth or apple cider vinegar. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the cabbage to warm through.
- Remove from heat. Season with salt and black pepper to taste. Garnish generously with fresh dill or parsley before serving.
Notes
For an extra layer of flavor, consider adding a pinch of red pepper flakes for a subtle kick. This dish pairs wonderfully with roasted chicken, grilled turkey sausage, or as a vibrant addition to any plant-based meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Central European Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg