A delightful twist on the classic sauerkraut dish, adding a touch of sweetness and depth with apples and onions.
Peel and dice the onion into small pieces.
Dicing the onion evenly ensures it cooks uniformly and blends well with the other ingredients.
Core and chop the apple into small cubes.
Leave the apple skin on for added texture and nutrients, or peel it for a smoother consistency.
In a saucepan, sauté the onion over medium heat until softened.
Stir frequently to prevent the onion from burning and to achieve a golden color.
Add the sauerkraut, apple, caraway seeds, and apple juice to the saucepan.
Mix well to ensure the flavors are evenly distributed.
Simmer the mixture over low heat for 15 minutes, stirring occasionally.
Cover the saucepan partially to retain moisture while allowing some liquid to evaporate.
Serve the sauerkraut warm as a side dish or topping.
Garnish with fresh parsley or a sprinkle of caraway seeds for an attractive presentation.
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