Apples and 'Kraut

This is the most flexible of dishes – use it as a stand-alone accompaniment to chicken or pork. Spread it on a piece of toast, cover it with a sharp cheddar or parmesan and put it under the broiler till the cheese melts – voila! – lunch. Layer it between two flour tortillas, sprinkle on some cheese and pan-fry it for a unique quesadilla. Mix it up with a couple of scrambled eggs at breakfast time. Leave out the bacon, if you dare, and it becomes a savory treat for the few remaining bacon holdouts among us.

Ingredients:

  • 3 apples – cored and chopped into ¼” pieces

  • 6 strips bacon – chopped into small pieces

  • 1 medium onion – diced

  • 1 cup of sauerkraut

Directions:

  1. Combine the bacon and onions in a pan, and sauté over medium heat for a few minutes until the onion begins to soften.

  2. Add the apples to the pan, and continue to cook until the bacon has browned and the apples are tender when poked with a fork. Tender apples take less time to soften and cook. Firm apples take longer so add them right after the bacon begins to sizzle.

  3. When everything is cooked, stir in the sauerkraut and heat for 1-2 minutes more until the sauerkraut is warm.

  4. Serve any way you like!