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Kielbasa and sauerkraut/cabbage ideas, please

laredo Jun 12, 2012 02:19 PM

I need to use a kielbasa sausage for dinner tonight. Can't find my recipe for sauerkraut and sausage, but, in any case, I just have one can of sauerkraut on hand.

I do have a pound of shredded cabbage, potatoes, onions, and chicken broth on hand.

Does anyone have a suggestion for combining these? If not, I will just throw it all together and throw it in the oven! Have been working hard and am physically tired. Just need a relatively easy way to get food on the table.

Thanks very much!

  1. q
    Querencia Jun 13, 2012 05:58 PM

    For another time, sauerkraut is good mixed with cooked noodles. Maybe some sauteed chopped bacon and onions poured over the top.

    2 Replies
    1. re: Querencia
      laredo Jun 14, 2012 02:53 PM

      I can't quite imagine sauerkraut and noodles, querencia. What kind of noodles???

      But anything with bacon and onions has to be good.

      1. re: laredo
        KSlink Jun 14, 2012 03:01 PM

        I think regular egg noodles straight from the grocery store. That dish rings a bell but I'm not firing on all cylinders at the moment--I'm thinking it is Polish in origin?

    2. christinegallary Jun 13, 2012 04:48 PM

      I developed a Slow Cooker Pork & Sauerkraut recipe last year which uses sauerkraut, red potatoes, onions, chicken broth, and kielbasa, it's an easy-one pot meal:


      Christine Gallary, CHOW Test Kitchen

      1. l
        laredo Jun 13, 2012 02:32 AM

        That sound delicious, grey. Would like to try it.

        My dish ended up being fine....except the potatoes didn't get done! I wonder why. Sauted them first and then cooked the dish for a long time.

        1 Reply
        1. re: laredo
          greygarious Jun 13, 2012 08:32 AM

          Those who cook beans regularly know that if you add acid early on, the beans won't soften. But they don't necessarily realize that acid slows the softening of most if not all vegetables. When you want to include vegetables when braising meat, and not have them be mushy after long cooking, the thing to do is to add wine or tomato. In your case, the sauerkraut toughened the exterior of the potatoes.

        2. greygarious Jun 12, 2012 08:55 PM

          While you were posting this thread, I was prepping vegetables for one of my oft-made soups, Kielbasa with Cabbage and Apple. I vary it a bit and never measure anything. For 3 qts of soup, I'll dice 4-6 oz kielbasa and sear it in the stockpot. Add a BIG onion, chopped, to deglaze. Then
          a large celery stalk, diced, plus about a pound of chopped cabbage, a peeled and diced apple of a variety that holds its shape, a tsp of caraway, a heaping tsp of minced garlic, several grinds of black pepper, 2 large carrots that have been sliced, and enough chicken stock to almost fill the pot. If I have apple cider or unsweetened applesauce, I sub a cup for some of the stock. Then I add a half cup of a starch: wild or brown rice, or small white beans, or barley. Bring to a boil, reduce heat to a bubble and cover for 45 min. Turn off the heat and let the starch finish cooking on residual heat. If I am using cabbage, I add a couple of tbsps of balsamic vinegar at the very end but if I am using drained sauerkraut I omit the vinegar. If no cider has been used, some sugar may be needed to balance the vinegar/kraut.

          2 Replies
          1. re: greygarious
            RavaIdli Jun 13, 2012 09:37 AM

            I've seen kielbasi soup recipes before & avoided them for fear they'd be greasy & salty, But yours sounds good and full of flavor. Bet this is something that would appeal to my elder folks (more than the variations on rice & beans or spicy dishes I often bring). Will try it when cold weather returns, thank you for this.

            1. re: RavaIdli
              greygarious Jun 14, 2012 07:32 AM

              Thank you. I developed the proportions based on a desire to have something without a lot of meat and salt that still has some meaty flavor. To do this, it's key to really brown the kielbasa well. I cut 1/4" slices in fourths and stir while searing them in a tsp or so of oil right in the soup pot so a fond develops. The soup is not fatty but is still satisfying, especially if made with beans.

          2. k
            KSlink Jun 12, 2012 03:06 PM

            I'd be very happy to eat a meal of all those ingredients combined (including the 'kraut) especially if you happen to add some apples and brown sugar if they are on hand!

            9 Replies
            1. re: KSlink
              laredo Jun 12, 2012 03:50 PM

              Thanks, KSlink. Unfortunately I forgot to buy apples! :<( I might think of something tart to sub.

              1. re: laredo
                Cathy Jun 12, 2012 04:02 PM

                I cook bacon pieces, remove, then saute onion in the bacon grease, then mix the kraut in with the onions, and bacon pieces and heat through. If I have dehydrated Polish mushrooms, I rehydrate and mix those in also...

                Have always cooked the kielbasa separate from the kraut. Pretty much always serve with mashed potatoes.

                1. re: laredo
                  KSlink Jun 12, 2012 04:19 PM

                  It seems to me that I have made a concoction in the past of all your listed ingredients and it was quite fine. Slice or chop the potatoes so they'll cook quickly enough...the 'kraut and cabbage mixed together are a nice contrast in taste/texture, and diced onions always help any dish. Broth rounds things out nicely!

                  Although it's not for me, many people like to add caraway seeds to this dish. Let us know your results! (hope this isn't too late, it's past dinner time in NE!)

                  1. re: KSlink
                    Isolda Jun 12, 2012 04:58 PM

                    Love the caraway seeds. Also add some white wine.

                  2. re: laredo
                    deet13 Jun 12, 2012 04:22 PM

                    I'd just saute it all together, and squeeze a bit lemon juice over it for some tartness.

                    1. re: deet13
                      laredo Jun 12, 2012 04:34 PM

                      I'm sauteing right now quartered size B red potatoes in bacon grease. Was too lazy to saute the onions also. Just threw them in the pot.

                      I could pick out the Kielbasa pieces and saute them. I thought about doing that....

                      Lemon sounds good....The only tart things I could think of were cranberries and grapes.

                      I seem to remember cooking the mixture in beer. May scout around for some.

                      Thanks, everybody. You are the best.

                      1. re: laredo
                        kubasd Jun 12, 2012 04:54 PM

                        What my dad does is thinly slice the potatoes and onions (rings), both about 1/4" thick. Then in a pyrex casserole type dish he alternates potatoes and onions with TONS of butter, salt, and a ton of black pepper til the dish is full(ish). Cook it covered with foil til the potatoes are tender, then take the foil off and finish baking til the top is crispy. We always had this dish with the keilbasa and sauerkraut. My dad's parents both came here from Poland in their teens, for the record :)

                        Edit: Just saw that this was too late.... oh well, next time!

                        1. re: kubasd
                          laredo Jun 12, 2012 05:57 PM

                          Potatoes and onions and butter --- sounds wonderful.

                          Yes, the dish is in the oven. I tasted and was a bit tart so I added some brown sugar.

                          I anticipated missing the tartness of the apples but now I think I am missing the sweetness of the apples. Instructive and it will still be good.

                          Thanks everybody.

                          1. re: laredo
                            KSlink Jun 13, 2012 09:12 AM

                            When I do 'kraut with apples the last thing I look for is a tart one-- the sweeter, the better. I'm not looking for them to hold their shape, either. I probably add way more brown sugar than most people do, since the tartness of 'kraut is too much for me.

                            Glad everything worked out well!

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