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Moms Holiday Warm Sauerkraut – vegetarian recipe
Stav Kogan

Mom's Holiday Warm Sauerkraut

A savory, tangy, and slightly sweet warm sauerkraut recipe, a tribute to a beloved holiday favorite that proves vegetables can be the most exciting part of any feast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 serving
Calories: 57
Ingredients Method Nutrition

Ingredients
  

  • 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 can no-salt-added diced tomatoes, drained
  • 2 tsp (10 ml) Sucanat or other unrefined sugar
  • ¼ tsp (1.25 ml / 0 fl oz) freshly ground black pepper
  • Pro-Tips for Perfect Kraut
  • For the best caramelized onions, don't rush the process. Low and slow heat is the key to developing that deep, sweet flavor without burning them.
  • For a touch of fruity sweetness that pairs beautifully with the tangy kraut, add one grated Granny Smith apple along with the sauerkraut.
  • This kraut will keep in an airtight container in the refrigerator for up to five days. The flavors often meld and taste even better the next day.

Method
 

  1. Heat olive oil in a large, heavy-bottomed skillet over medium heat.
  2. Add the sliced onion and caraway seeds, stirring to coat everything in oil.
  3. Cook, stirring occasionally, until the onion has wilted and just begins to brown, about 3 minutes.
  4. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are deeply and beautifully caramelized, about 7 to 10 more minutes.
  5. Stir in the drained sauerkraut, drained tomatoes, Sucanat, and black pepper until well combined.
  6. Cover the skillet and let the mixture simmer for about 5 minutes, or until everything is heated through.
  7. Serve warm.

Nutrition

Calories: 57kcalCarbohydrates: 9.5gProtein: 2.2gFat: 1.8g

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