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


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  • 1 Tbsp
    butter or vegetable oil
  • 4
    polish or german-style sausages (1 1/2 - 2 lbs.), sliced 1/4" thick. i used kielbasa
  • 1
    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


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

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