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1 rating

Apples and Sauerkraut

Apples and Sauerkraut

This Eastern European take on a Thanksgiving side dish is one of Culinary Content Network blogger Coconut & Lime's favorites. 

Ingredients

  • 1 1/2 Tablespoon butter substitute, such as Brummel & Brown spread
  • 1 onion, halved and sliced thinly
  • 2 apples, peeled and sliced
  • 1/2 Cup red-wine vinegar
  • 1 1/2 Tablespoon yellow mustard seed
  • Tablespoon dark brown sugar
  • 2 Pounds finely shredded sauerkraut
  • 1 bay leaf
  • Freshly ground black pepper, to taste

Directions

Melt the spread in a small skillet. Add the onion and apples and sauté until the onion is translucent.

Whisk together the vinegar, mustard seed, and sugar in the bottom of a 4-quart slow cooker until the sugar dissolves. Add the remaining ingredients. Stir to evenly distribute. Cook on low for 8 hours or on high for 4 hours. Serve hot.

Nutritional Facts
Servings6
Calories Per Serving114
Total Fat4g6%
Sugar11gN/A
Saturated2g10%
Cholesterol8mg3%
Protein2g5%
Carbs19g6%
Vitamin A28µg3%
Vitamin B60.3mg12.9%
Vitamin C27mg45%
Vitamin E0.5mg2.5%
Vitamin K23µg28%
Calcium66mg7%
Fiber7g26%
Folate (food)45µgN/A
Folate equivalent (total)45µg11%
Iron3mg15%
Magnesium33mg8%
Monounsaturated1gN/A
Niacin (B3)0.4mg1.9%
Phosphorus60mg9%
Polyunsaturated0.4gN/A
Potassium385mg11%
Sodium1004mg42%
Sugars, added1gN/A
Trans0.1gN/A
Zinc0.5mg3.1%