wiener-kraut
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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prep time
15 Min
cook time
25 Min
method
Pan Fry
yield
6-8 serving(s)
Ingredients
- 1 tablespoon 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 tablespoons white wine vinegar or apple cider vinegar
- 2 cups chopped apples, 2-3 med. (granny smith)
- 1 cup chopped red or green bell pepper, 1 medium
- 4 cups sliced or shredded cabbage
- 1 tablespoon krakow nights spice blend (penzeys)
- 1/2 cup apple juice or cider
How To Make wiener-kraut
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Step 1In a large deep skillet, melt the butter or heat the vegetable oil over med-high heat.
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Step 2Add the sausage slices and brown, about 4 min. per side.
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Step 3Add the onion and cook until tender, 3-5 min's, stirring often.
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Step 4Add the vinegar to deglaze the pan, being sure to scrape up the browned bits on the bottom of the pan.
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Step 5Add the apples, bell pepper, cabbage Krakow Nights spice and apple juice or cider.
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Step 6Reduce heat to medium and cook about 10 min., until the cabbage is tender, but not mushy.
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Step 7Serve with mashed potatoes, egg noodles or spaetzle.
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