The Original Kielbasa and Sauerkraut
Ingredients4 h 45 m servings 686 cals
- Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.
Per Serving: 686 calories; 57.9 g fat; 23.9 g carbohydrates; 18.9 g protein; 92 mg cholesterol; 1679 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is good, but my mom really doctors up the sauerkraut to make it super tasty. She cooks up some bacon, removes bacon and sautes an onion in the bacon fat and then lays the sauerkraut on top...
Wow! All of my life I've made pork and sauerkraut or kielbasa and sauerkraut by dumping a bag or two of sauerkraut in the pot, some water, then the meat. I never added fresh cabbage or used the ...
Just like my mom and grandma used to make, right down to the Jewish rye bread! I never got their recipe so I was glad to find this. Rinse the sauerkraut a few times in fresh water to cut down t...
I use an all beef polish sausage instead of the kielbasa and the spices from the kraut more than make up for the different selection of sausage. This will also tone down some of the saltiness ...
This was great. Like another reviewer, I cooked a few slices of bacon first. Then I added some chopped onion and sauteed that. After that was tender, I chopped up the crisp bacon, tossed all tha...
I made the following changes: I used thick cut bacon instead of fat back I added onion to the rendered fat and cooked until translucent then added cabbage and sauerkraut. I added about 1 tsp Mo...