Prep 10 mins
Cook 40 mins
This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.
- 3 -4 tablespoons butter
- 1 large onion, thinly sliced
- 1 lb sauerkraut, drained and rinsed
- 1⁄2 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons wine vinegar
- 2 tablespoons brown sugar
- 1 bay leaf
- salt and pepper
- 1 lb red potatoes, cubed
- 1 lb kielbasa, sliced
- 2 -3 tablespoons Dijon mustard
- Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
- Simmering Suppers.
I love sauerkraut & potatoes together - Very tasty recipe. I substituted a smoked porkchop for the Kielbasa and baked it as a casserole in a slow 325 oven covered for 1 1/2 hours. The chop was moist and fall off the bone tender - the flavors of the wine, sugar, onion & kraut fused and I thoroughly enjoyed my dinner thanks Olga for posting.
I totally messed this up when I made it. I don't use alcohol when I cook, so I used extra chicken stock. I also started with 2 14.5 oz cans sauerkraut and 1.25 lb potatoes. I was in a hurry and put in 1/2 cup wine vinegar! I didn't have the time or ingredients to start over. I used 4 Tbls. brown sugar, 2 bay leaves, and 1/4 c. dijon mustard. Do you know it was still delicious! Next time I will try to stick to the recipe.
This is EASY gluten free, dairy free (use olive oil), and soy free. Fantastic!!