The Original Kielbasa and Sauerkraut


This is a family recipe passed down from my grandfather and my father who still make every New Year's Day. It's the best. Trust me, you'll love this recipe. It's original and kinda simple. It's 'old school.' Serve with Jewish rye bread, butter, and horseradish. A good side is mashed potatoes with cheese, milk, and butter to create a rich, creamy, tasty mashed potatoes to go with the dish.

close up view of Kielbasa and Sauerkraut in a glass bowl
Prep Time:
15 mins
Cook Time:
4 hrs 30 mins
Total Time:
4 hrs 45 mins
8 servings


  • 8 ounces pork fatback, diced

  • 2 (16 ounce) packages sauerkraut, drained

  • 2 heads cabbage, cored and sliced into long, thin shreds

  • 5 links kielbasa sausage, cubed


  1. 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.

Nutrition Facts (per serving)

686 Calories
58g Fat
24g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 686
% Daily Value *
Total Fat 58g 74%
Saturated Fat 24g 122%
Cholesterol 92mg 31%
Sodium 1679mg 73%
Total Carbohydrate 24g 9%
Dietary Fiber 10g 37%
Total Sugars 13g
Protein 19g
Vitamin C 125mg 624%
Calcium 153mg 12%
Iron 3mg 17%
Potassium 713mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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