This dish is probably best served in the fall, but it can also serve as the last hurrah of winter, as we move into warmer months. You should still be able to find good apples and the sauerkraut is store-bought. Some sauerkraut comes with caraway seeds added. This is a good option if you don’t keep caraway seeds on hand.
1 large onion, chopped
2 sweet apples, sliced or coarsely chopped
16 ozs sauerkraut
Caraway seeds (optional)
Saute onion in a small amount of oil. As the onion starts to wilt, add apples and continue sautéing, and stirring until the apples start to brown a bit. Then add sauerkraut. If the sauerkraut doesn’t have caraway seeds added — or if you want more — sprinkle in caraway seeds. I can’t say how much because it depends on if the sauerkraut already has some, and it depends on your personal taste. Stir and simmer covered until the apples are cooked (but not mushy).
This lovely savory dish likely has Germanic origins so if you like it you may also like Nancy’s Kohl und Pinkel. (Kale and Sausage)