February 3, 2012

Sauerkraut Stew

Sauerkraut, cauliflower, kale and kielbasa

Sauerkraut, potatoes, and kielbasa sausage has always been a family favorite food combination. Sometimes I'll saute up kielbasa cut in 1/2" slices to brown a bit and then add thin sliced onions and cabbage from our garden, kinda creating a fresh sauerkraut. This alone is great. I'll often add some chicken broth and thicken a bit. This is great over mashed potatoes. Sometimes instead of onions I'll use leeks - love leeks! Lately I'm adding kale and cauliflower. So that's what's pictured here.


1# sliced kielbasa, saute till golden.


1 thin sliced onion or chopped leak (make sure you cut the leek in half vertically and wash out all the dirt before chopping, and I like to use most of the green part too) - cook till they color.

Chopped kale, about 2 C - 4 large leaves (mine is frozen from last year's garden)

1/2 # cauliflower (mine is frozen from my garden)

Then add:

2 C sauerkraut, rinsed (I look for lowest sodium - usually fresh in refrigerator section)

2-4 C chicken broth, depending on how soupy you like it. I'll use the 4 cups broth if I add some potatoes.

Salt and pepper to taste - with the sauerkraut I never salt, unless adding potatoes needs extra flavoring.

We like to serve it with a dollop of homemade yogurt or sour cream.
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