Sauerkraut with Apples

Apples are just so good right now, I wanted to find something a little interesting or unusual to do with them. This makes a really nice side dish for pork or turkey (maybe for Thanksgiving if you're in a rut and want to surprise your family with something new on the plate). I hear sauerkraut is also good for aiding digestion (which is great if unbuckling your pants doesn't do the job). This is also tasty on sandwiches and hot dogs, but then you're back to being predictable (deliciously predictable).

SAUERKRAUT WITH APPLES

Makes 6-8 servings

1 small (or ½ large) onion, thinly sliced

2 tablespoons unsalted butter

2 pounds sauerkraut, rinsed and drained

2 medium apples (Gala, Fuji, or Red Delicious), thinly sliced

1/2 cup dry white wine

1 tablespoon packed dark brown sugar or maple sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1.      Cook onion in butter in a large skillet or pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.

2.      Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.

3.      Stir in sugar, salt and pepper; add more to taste. Can be made 3 days ahead and chilled. Reheat before serving.

slightly adapted from Gourmet, November 2009 by Ian Knauer

onions in the pan

onions, 6 minutes later

fuji apples

sliced apple

I think I sliced mine too thin. Next time I would
go a little thicker so they don't break down quite
as much once they're cooked.

sauerkraut, apples and wine added to the pan

adding the sugar, salt and pepper

.