Don’t be deterred by the seemingly strange presence of sauerkraut in this recipe. It blends in beautifully, adding tartness and texture. Let your guests try to identify this “mystery ingredient” — few people get it right!
Serve this simple, unusual dish with holiday meals, or as a main dish for a cold winter supper, with soup, pumpernickel bread, and a green salad with mustard vinaigrette. A good red wine or Sangria would go nicely with this.
Makes 6 main-dish servings
Preparation time: 20 minutes, plus 45 minutes in the oven
1 tablespoon organic butter or cold- or expeller-pressed canola oil
1 cup minced organic onion
2 teaspoons dry ground mustard
1 32-ounce jar organic sauerkraut, rinsed and drained
6 medium-sized tart organic apples, thinly sliced (peeling unnecessary)
2 tablespoons whole wheat pastry flour
1 teaspoon cinnamon
Sea salt (a dash)
Cloves (a pinch)
Nutmeg (a dash)
2 tablespoons local organic honey
1/3 pound medium or sharp organic cheddar cheese, grated
1 cup, crumbs Kashi* Gourmet Snack Crackers Original 7 Grain
3/4 cup minced walnuts
1. Preheat the oven to 375°F. Have ready a 2-quart capacity casserole or an equivalent pan. (A 9 X 13-inch baking pan will work.)
2. Melt the butter or heat the oil in a medium-sized skillet. Add the onion and mustard, and sauté over medium heat until the onion softens, about 5 minutes. Add the sauerkraut and cook for about 5 more minutes. Set aside.
3. Toss together the apple slices, flour, salt, and spices in a large bowl. Add the honey or sugar and mix well.
4. Now for the fun part. Make the following layers in the casserole or baking pan: Half the apples, half the onion-sauerkraut mixture, half the cheese, the remaining apples, the remaining onion-sauerkraut, the remaining cheese.
5. Sprinkle the top with cracker crumbs and walnuts. Cover with foil, and bake for 30 minutes, then uncover and bake another 15 minutes, to let the top brown. Serve hot, warm, or at room temperature.