About this Recipe
Does your mouth water at the thought of sweet and tangy sauerkraut? We sure do love a good sauerkraut recipe in our kitchen. This recipes is so easy to make and only requires a few basic ingredients that you likely have in your kitchen. It is very forgiving and of course meat can be added if that is your preference. The touch of tangy yellow mustard and sweet maple syrup make for a recipe you will want to repeat, we are certain!
Grandmother's Recipe Tips:
1. If you do not use the whole jar of sauerkraut for a recipe, it will stay fresh for the fridge for 6 months if the temperature is stable and you keep the lid tight. Be sure to keep the liquid in the jar if you do this.
2. Be mindful not to OVER boil your par-boiled potatoes so they are not mushy when you bake them.
3. Time saving tip: You could also skip the baking step and just boil the potatoes (and serve) and the sauerkraut and apples are delicious just fried without being baked.
4. For a side dish, you can simply cut out the potatoes.
5. Delicious served with sour cream, or plain yogurt.
6. Health tip: most of the fiber is found in the potato peels, so wash them well, cut off any black spots and eat them up, yum!
3-4 medium red potatoes (or your choice of potato varieties)
2 Tablespoons butter (or good quality olive oil)
1 medium red apple, chopped coarsely
2 cups sauerkraut, drained and rinsed or unrinsed as you prefer, but not squeezed dry
1/4 cup water
1 Tablespoon maple syrup
1 Tablespoon regular mustard
1. Wash all produce in vinegar and water.
2. Chop potatoes into wedges or halves.
3. Dice onions, and chop apples into small coarse pieces.
4. The potatoes will be parboiled, so first boil water in a medium - large pot and boil potatoes for 15 minutes or until just tender. Remove, drain and coat with a drizzle of good quality olive oil or a spoonful of butter.
5. Pre-heat oven to 325F.
6. Heat a medium pan or Dutch oven. Add butter and then onions and sauté until translucent.
7. Add chopped apples and sauté with the onions until they caramelize a little bit.
8. Add sauerkraut, water, maple syrup, mustard and mix well. Bring to a boil. Reduce heat.
9. When the water has cooked off, turn off heat.
10. In a small-medium casserole dish, make layers starting with the sauerkraut mixture, then the potatoes, then the sauerkraut, more potatoes and ending with a bit of the sauerkraut.
11. Bake for 15-20 minutes.
12. Serve as is or with hot sauce, sour cream or plain yogurt.
13. Delicious served with a green salad, and pickled beets if you have them.
Is your mouth watering for this delicious apple and sauerkraut baked potato dish?
Is it very dangerous if sauerkraut is in the fridge for a long time?
According to a microbiologist at the USDA, there has never been a documented case of food borne sickness from fermented vegetables. It is one of the oldest and safest technologies we have in the kitchen and not a place to have fear (Read more).
Should I toss sauerkraut that has mold on the top?
I have opened sauerkraut in the back of the fridge a few times with some green or grey mold and been just about to throw it out, when instead I decided to scoop it off and found fresh smelling sauerkraut underneath with no issue whatsoever and delicious meals because of the decision. If it is black, then likely a good idea to throw out.
What are the health benefits of this recipe:
We love vegetable based meals, and according to the new updates in Canada's Food Guide, half of your plate should be vegetable and fruit (Read more). This yummy apple, sauerkraut potato bake is high in fiber, vitamins and minerals and is very satisfying. Our favorite is to serve it with a fresh green garden salad to add even more fruits and veggies to our bodies. Did you know that potatoes are very high in vitamin C, and that a serving of this recipe provides nearly 50% of the daily recommended intake from Health Canada?
How to choose the best potatoes:
1. Look and feel for firm potatoes that are not squishy to touch.
2. Look and feel to see if the potatoes are dry. Some bags of potatoes will look wet near the bag edges and should be avoided for best quality.
3. Avoid potatoes that are green and wrinkly.