1 medium onion, halved and sliced
½ head Savoy cabbage, cored and thickly shredded
3 tbs vegetable oil
1 link kielbasa, cut into ½ inch slices
1 lb fresh sauerkraut with juice
1 red bell pepper, sliced
2 tps dill seeds
1 tps red pepper flakes
½ lb Brussels sprouts, halved or quartered if large
½ cup canned tomatoes, crushed
2 cups water, divided
• Sauté onions in a deep pan on medium heat until translucent. Add cabbage, a bit of water, cover and cook until softened, for about 5 minutes.
• Mix in all other ingredients, except Brussels sprouts. Cover and simmer for 45 minutes.
• Add the sprouts, bring to a boil, and cook for 10 minutes more. You may have to adjust the amount of the liquid, for there should be some on the bottom of the pan.
• Let it rest. Best reheated and served in individual deep dishes.
Serves four.
This hearty dish goes well with a clean, crisp beer, such as Stella Artois.
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