Side Portion Sauerkraut Recipe

Sauerkraut

1. 1

   Prep

   Drain the sauerkraut in a fine-mesh sieve and press gently with the back of a spoon to remove excess liquid. Finely chop the onion, peel/core and dice the apple, and measure out the spices and liquids.

2. 2

   Sweat aromatics

   In a small skillet over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add the diced apple and continue to cook for another 2 minutes until the apple begins to soften.

3. 3

   Combine and simmer

   Add the drained sauerkraut to the skillet along with the caraway seeds, brown sugar, and apple cider (or wine). Stir to combine and cook for 1 minute to deglaze the pan. Pour in the stock, bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 6–8 minutes, stirring occasionally, until flavors meld and most liquid has evaporated but the mixture remains moist.

4. 4

   Season and finish

   Taste and season with salt and freshly ground black pepper. If the sauerkraut is very sharp, add an additional 1/2 teaspoon brown sugar to balance acidity. Stir in half of the chopped parsley if using, reserving the rest for garnish.

5. 5

   Transfer the sauerkraut to a small warmed serving bowl and sprinkle the remaining parsley on top. Serve immediately as a side portion.