Apples and Sauerkraut

Apples and Sauerkraut
Staff Writer
Apples and Sauerkraut
coconutandlime.com

Apples and Sauerkraut

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

6
Servings
624
Calories Per Serving
Deliver Ingredients

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

Total Fat
10g
14%
Sugar
32g
36%
Saturated Fat
5g
21%
Carbohydrate, by difference
130g
100%
Protein
14g
30%
Vitamin A, RAE
1µg
0%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
61mg
6%
Choline, total
31mg
7%
Fiber, total dietary
18g
72%
Folate, total
257µg
64%
Iron, Fe
43mg
100%
Magnesium, Mg
143mg
45%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
419mg
60%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
401mg
27%
Thiamin
1mg
91%
Water
10g
0%
Zinc, Zn
4mg
50%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.