Gertie's Sauerkraut and Apples 8.000

Julia Ewan - The Washington Post; Tableware From Crate and Barrel

Nov 4, 2009

For an uptown version of this dish, substitute 2 cups dry champagne for the beer and add 1 teaspoon minced ginger to the onion and apples as they cook.

Servings: 8 generous servings
  • 12 ounces beer
  • 6 tablespoons unsalted butter (3/4 stick) or olive oil
  • 4 slices uncooked bacon, cut into 1/2-inch-wide pieces (optional)
  • 1 small onion, cut into thin slices (3/4 cup)
  • 3 medium (about 1 1/2 pounds) tart apples, such as Granny Smith, peeled, cored and cut into thin slices
  • 32 ounces homemade or store-bought sauerkraut, rinsed and drained
  • 1 teaspoon caraway seeds
  • Salt
  • Freshly ground black pepper


Pour the beer into a liquid measuring cup and allow it to go flat.

Meanwhile, melt the butter or heat the oil in a large, heavy-bottomed saucepan over medium heat. If using bacon, add it now and cook for a few minutes to render its fat, then add the onion and apples; mix to coat evenly. Cook for 3 to 4 minutes, stirring, until the onion and apples have softened slightly.

Add the sauerkraut; use tongs to incorporate with the onion and apples, then add the beer and caraway seeds. Mix well; season with salt and pepper to taste.

Bring to a boil, then cover tightly and reduce the heat to medium or medium-low so the liquid barely bubbles at the edges. Cook for 45 minutes; use tongs to move the sauerkraut around occasionally, until the apples are quite soft and the sauerkraut has mellowed. Taste, and adjust the seasoning as needed. Serve warm.

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Recipe Source

Adapted from John Shields, chef at Gertrude's in Baltimore.

Tested by Bonnie S. Benwick.

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