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wiener-kraut

Richard2990 avatar
Recipe by
Richard Hoover
@Richard2990
Fountain Inn, SC

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.

►
yield 6 -8
prep time 15 Min
cook time 25 Min
method Pan Fry

Ingredients For wiener-kraut

  • 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.
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