Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, December 19, 2013

Sauerkraut with Caramelized Onion and Apple

Sauerkraut is a delicious, tangy, must-have ingredient for reuben sandwiches, but it also makes a simple, tasty side dish for main-course meats. But don’t just heat up some kraut right of the bag and serve it—turn it into a true, “homemade” side dish with a few tasty accompaniments.

Here, buttery caramelized onion and sweet honey-crisp apple add layers of flavor to the sauerkraut. If you don’t have a honey-crisp, use any other crisp, red apple.

Serves 4

  • 2 tbsp unsalted butter
  • 1 medium onion, cut into thin, vertical strips
  • 2 cups sauerkraut (from a 2-lb refrigerated bag), rinsed and drained
  • 1/2 cup diced honey-crisp apple (unpeeled)
  • sea salt
  • freshly ground black pepper     
  • 2 tbsp chopped flat-leaf parsley
Rinsed Sauerkraut
  1. Heat a skillet over low heat and add the butter. When the butter has melted, add the onion and stir well. Cover and cook, stirring a few times, until the onion is very soft and lightly browned, 20 minutes.
Onion Beginning to Cook
Caramelized Onion
  1. Add the sauerkraut and diced apple and season with salt and pepper. Cook until the kraut and apple are tender, about 15 minutes.
Apple Added 
Sauerkraut Added
Remove from the heat and stir in the parsley. Serve right away.

Sauerkraut with Caramelized Onion and Apple

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