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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. 


  • 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


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.