Sauerkraut
Sauerkraut is an excellent source of vitamin C and K, iron, fiber and the gut healthy bacteria, lactic acid. When you heat sauerkraut in the cooking process you will lose some of the healthy bacteria produced in the fermentation process, however, it will still be a great source of soluble fiber, vitamin K and iron. This simple recipe passed down from generations of German friends will not disappoint.
Ingredients
- 1 tart apple diced can be any apple on the tart side such as granny smith
- 1 small to medium diced onion
- 1-2 tablespoons of vegetable oil
- 2 tablespoons of light or dark brown sugar
- 28 oz of crispy sauerkraut can be fresh or store bought drained of 1/2 of the liquid.
- 1 tsp of caraway seeds optional
Instructions
- In a saucepan, heat the oil and sauté the onion until translucent.
- Add the diced apples and stir.
- Add the sauerkraut (1/2 liquid drained ), brown sugar. and caraway seeds (optional)
- Bring to a boil then cook on low simmer, covered, for about two hours.
- Serve warm with your favorite meats such as bratwurst. You could even cook the bratwurst in the same pan as sauerkraut.
- The ingredient amounts can be modified to taste. The sauerkraut will caramelize slightly from the sugar and will help to soften the 'sauer-ness'. The taste will be sweeter