PREP: 10 minutes | COOK: 20 minutes | YIELD: 8 x ½-cup servings
Most kids look forward to holiday meals because of the main course and the dessert. I didn’t, though! I’ve always been a fan of vegetables, especially pickled vegetables, and my mom’s kraut has always been one of my holiday favorites.
1 Tbsp (15 ml) extra virgin olive oil
1 yellow onion, halved and thinly sliced
1 tsp (5 ml) caraway seeds
32 oz (950 ml) sauerkraut, drained
1 x 14.5-oz (430 ml) BPA-free can no-salt-added diced tomatoes, drained
2 tsp (10 ml) Sucanat or other unrefined sugar
¼ tsp (1.25 ml) freshly ground black pepper
Heat olive oil in a large, heavy-bottomed skillet on medium. Add onion and caraway seeds and stir to coat in oil. Cook, stirring occasionally, until wilted and just starting to brown, about 3 minutes. Reduce heat to medium low and continue to brown onions slowly, stirring occasionally, until nicely caramelized, 7 to 10 minutes.
Add sauerkraut, tomatoes, Sucanat and black pepper, and stir to combine. Cover and simmer until heated through, about 5 minutes. Serve warm.
CHILL OUT
This kraut will keep in the refrigerator up to five days.
