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


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.

About this Recipe

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