Homemade sauerkraut is a meat lover’s best friend. When meat juices converge with humble cabbage, plus apples, caraway, and vinegar to balance out the richness, you’ve got an amazing flavor combination: earthy, comfortable, and truly unforgettable.


  • 3 heads Savoy cabbage
  • 4 tablespoons (½ stick) unsalted butter
  • 1 large yellow onion, halved and sliced
  • 2 green apples, peeled, cored, and sliced
  • 2 tablespoons caraway seeds
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups apple cider vinegar


Begin by pulling off any of the damaged outside leaves of the cabbage. Slice the cabbage in half the long way and remove the core from the bottom. Thinly slice the cabbage crosswise, into ¼-inch-thick slices. Add the butter to a heavy-bottomed pot and warm over medium-high heat. Once the butter is melted, add the onions and cook until translucent, about 10 minutes. Add the cabbage, apples, caraway seeds, salt, pepper, and vinegar to the pot, cover with a lid, reduce the heat to medium, and cook for 20 minutes, or until the cabbage has cooked but still has a little bite to it. Adjust the final seasoning with salt and pepper.