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Home > weinkrautwithapples

Weinkraut with apples

Recipe Information

Servings 8
Preparation Time 15 Minutes
Cook Time 2 Hours, 15 Minutes
Total Time 2 Hours, 30 Minutes
Difficulty Easy
Main Ingredient Sauerkraut; Apples
Category Vegetables; Fruit
Meal Lunch; Dinner
Type Side Dish
Cuisine German
Cook Method Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; Gluten Free


  • 7 1/2 cups refrigerated sauerkraut, drained

  • 2 slices of bacon, cut into 1-inch pieces

  • 2 1/3 cups onion, coarsely chopped

  • 4 cups Braeburn or other cooking apple, coarsely chopped and peeled

  • 1 cup low-salt chicken broth 

  • 1/2 teaspoon black pepper 

  • 2 bay leaves 

  • One 750-milliliter bottle Riesling or other dry white wine 

  • 1 teaspoon caraway seeds (optional)



  • Using a colander or strainer, rinse the sauerkraut under cold water. Allow the water to drain well, and press the sauerkraut to remove as much remaining water as possible.

  • In a large Dutch oven, cook the bacon over medium-high heat (about 3 minutes). Add the onions to the bacon, and saut� for 5 minutes. Add the apple to the bacon-onion mixture. While occasionally stirring, cook the apples until tender (about 5 minutes). Add the sauerkraut, chicken broth, black pepper, bay leaves, wine, and caraway seeds (if desired). Stir well.

  • Allow the mixture to reach a boil then reduce the heat. Simmer until the liquid evaporates and the ingredients are tender, approximately 2 hours.


Nutrition (per serving)

  • Calories: 115 cal

  • Total fat: 1g

  • Saturated fat: <1g

  • Monounsaturated fat: <1g

  • Polyunsaturated fat: <1g

  • Cholesterol: 2mg

  • Sodium: 1g

  • Carbohydrate: 21g

  • Fiber: 2g

  • Protein: 2g