Dairy-Free Sauerkraut with Apples and Caraway

Instructions

1. 1Heat the 1 tablespoon of olive oil in a large 30.48 cm skillet over medium heat, which is 175°C. Add the 0.5 medium onion, chopped, and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes.
2. 2Add the about 910 g sauerkraut, drained, the 2 medium apples, peeled, cored, and sliced, and the 1 teaspoon of caraway seeds to the skillet. Stir everything together to combine well.
3. 3Pour in the 0.5 cup of vegetable broth. Turn the heat up slightly to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet with a lid, and cook for 20 to 25 minutes. Check after 20 minutes; the apples should look tender when poked with a fork, and the smells should be well blended.
4. 4Remove the skillet from the heat. Stir in the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Taste a small spoonful and add more salt or pepper if you think it needs it.
5. 5Serve the Dairy-Free Sauerkraut with Apples and Caraway warm.

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