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Apples and Sauerkraut
Apples and Sauerkraut
May 6, 2013 | 4:09 pm
By
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%
More from USDAHave a question about the nutrition data?Let us know.

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.