1 rating

Apples and Sauerkraut

Name: Apples and Sauerkraut
Yield: 6
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 pound finely shredded sauerkraut; 1 bay leaf; freshly ground black pepper, to taste

May 6, 2013

Tyler Sullivan

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

Servings

114

Calories Per Serving

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.