Wiener-kraut Recipe

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Richard Hoover


This is Jen Book's recipe that I got from a Penzeys Spice Catalog.
This a a warm hearty meal, great for a cold winter night.

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15 Min
25 Min
Pan Fry


1 Tbsp
butter or vegetable oil
polish or german-style sausages (1 1/2 - 2 lbs.), sliced 1/4" thick. i used kielbasa
onion, cut in halve and sliced
2 Tbsp
white wine vinegar or apple cider vinegar
2 c
chopped apples, 2-3 med. (granny smith)
1 c
chopped red or green bell pepper, 1 medium
4 c
sliced or shredded cabbage
1 Tbsp
krakow nights spice blend (penzeys)
1/2 c
apple juice or cider

How to Make Wiener-Kraut


  • 1In a large deep skillet, melt the butter or heat the vegetable oil over med-high heat.
  • 2Add the sausage slices and brown, about 4 min. per side.
  • 3Add the onion and cook until tender, 3-5 min's, stirring often.
  • 4Add the vinegar to deglaze the pan, being sure to scrape up the browned bits on the bottom of the pan.
  • 5Add the apples, bell pepper, cabbage Krakow Nights spice and apple juice or cider.
  • 6Reduce heat to medium and cook about 10 min., until the cabbage is tender, but not mushy.
  • 7Serve with mashed potatoes, egg noodles or spaetzle.

Printable Recipe Card

About Wiener-Kraut

Course/Dish: Casseroles
Main Ingredient: Pork
Regional Style: German
Other Tag: Quick & Easy