Eastern European•comfort
Kielbasa and Sauerkraut
Smoky kielbasa and tangy sauerkraut are a match made in heaven. Healthy and delicious!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g-350g/4 kielbasa (sliced )
- 1 onion
- 2 cloves garlic
- 80ml/1/4 cup apple cider
- 500g/4 cups drained sauerkraut with carrots (*see notes)
- 1/2 tsp caraway seeds
- 1 apple (grated)
- 2 tbsp tomato paste
- 1 bay leaf
Instructions
- 1
Preheat the oven to 350F/180C.
- 2
Slice the kielbasa sausage thickly and pan fry until golden on both sides. (I used no oil for this step as the sausage releases plenty of fat when fried) Remove to a plate.
- 3
To the same deep pan, add the chopped onion and sauté for 7-10 minutes, then add pressed garlic and cook for 30 seconds longer. Deglaze the pan with the apple cider.
- 4
Then add the drained sauerkraut with carrots and caraway seeds and 1 grated apple. Stir in the tomato paste and 1 bay leaf. Bring the fried kielbasa back to the pan and cook covered in the preheated oven for 40-50 minutes.