Warm Sauerkraut with Apples

Difficulty:

2/5

Serves:

4 PEOPLE

Warm Sauerkraut with Apples

This warm, aromatic sauerkraut-style dish blends tender cabbage with sweet julienned apples, simmered in a tangy mix of vegetable stock, apple cider vinegar, and lemon juice. Caraway seeds and a crushed juniper berry add classic Central European notes—earthy, resinous, and subtly spiced. Gently cooked until soft but still vibrant, it’s distinctive for its balance of sour, sweet, and savory flavors and its fresh take on sauerkraut made quickly on the stovetop without fermentation.

Ingredients:

¼ head green cabbage
2 golden delicious apples
1 yellow onion, sliced
4 garlic cloves, grated
1 tsp (3 g) caraway seeds
1 juniper berry, crushed
2 tbsp (30 ml) vegetable oil
1 cup (237 ml) vegetable stock
1/2 cup (118 ml) apple cider vinegar
Juice of ½ lemon
1 tbsp (12 g) sugar
Salt and pepper

Method:

Cut cabbage into a very thin julienne. Peel and thinly julienne the apples.

Heat oil in a medium pot over medium-high heat. Add onion and garlic and cook for 2-3 minutes. Add cabbage and cook for 2-3 minutes. Add caraway seeds, juniper berry, vegetable stock, sugar, and apple cider vinegar. Bring to a gentle boil, then cover with a lid. Cook for 15 minutes, then remove the lid, stir in the apples and lemon juice, and cook for 3-5 minutes to reduce the liquid. Season with salt and pepper.

Keep warm until ready to serve.