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Wash the apple and pat dry.
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Cut the apple in half, remove and discard the core.
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Cut the apple flesh into small pieces. Peel the onion and cut into small pieces.
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Heat the canola oil in a skillet over medium-high heat.
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Add the apple and onion pieces and cook, stirring occasionally, until the onions become transparent. Add the white granulated sugar and the ground cinnamon. Stir to evenly combine.
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Drain the sauerkraut from the can. Squeeze it well to remove as much excess liquid as you can.
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When the apple and onion have caramelized, add the sauerkraut to the onions and mix together. When the sauerkraut has been fully incorporated and turns a darker color, add the apple juice and the freshly squeezed lemon juice to the pan.
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When the liquid starts to boil, turn the heat down to low, cover the pan and let the mixture simmer for 10 minutes.
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Remove the apple sauerkraut from the heat and if desired, sprinkle with some extra ground cinnamon for extra flavor.
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Plate and serve together with the corn flakes schnitzel.