Start by heating a medium-sized saucepan over medium heat. Add the butter and allow it to melt completely. You want it to become slightly bubbly but not browned, as this will create the perfect base for your flavors.
Once the butter is melted, add the minced onion and garlic. Stir them gently and let them cook until they’re softened and fragrant. You’ll notice the onion becoming translucent, which takes about three to five minutes.
While the onion and garlic are cooking, take the time to drain the sauerkraut. This will remove excess liquid and help intensify the flavors when combined with the other ingredients.
Now, once the onion and garlic are softened, it’s time to add the drained sauerkraut to the pan. Stir it in, allowing the heat to mingle the flavors, and let it cook for a couple of minutes.
Next, pour in the chicken stock, followed by the granulated sugar, ground black pepper, and caraway seeds. Mix everything together well, ensuring the sauerkraut is evenly coated in the flavorful broth.
Introduce the cubed apple to the mixture. This is where the sweetness comes into play, and as it cooks, it will soften and blend beautifully with the tangy flavors.
Allow the mixture to heat over medium heat until it comes to a gentle simmer. This typically takes about five to seven minutes. You'll start to notice the enticing aromas wafting through your kitchen.
Once simmering, taste your dish and add salt as needed. This final touch will enhance the flavors and ensure a well-balanced dish.
When the sauerkraut is heated through and the flavors have melded beautifully, remove it from the heat. You can serve it warm for the best experience.
