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Philly-style Kielbasa with Fennel Kraut and Peppers

  • 6servings
  • 80minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsSelenium, Zinc, Copper, Natrium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head white cabbage , finely shredded

  2. 1 cup cider vinegar

  3. 3 cups water

  4. 1 tablespoon salt

  5. 1 tablespoon whole fennel seeds

  6. 2 quarts water

  7. 2 (12-ounce) bottles lager (recommended: Yuengling)

  8. 3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms)

  9. 1/4 cup vegetable oil

  10. 1 red pepper , seeded, cored, and sliced lengthwise into 1/2-inch strips

  11. 1 green pepper , seeded, cored, and sliced lengthwise into 1/2-inch strips

  12. Salt

Instructions Jump to Ingredients ↑

  1. Kraut:

  2. Combine all ingredients in a Dutch oven . Bring to a simmer , over medium-low heat, cover, and cook for 1 hour, stirring a couple times.

  3. Kielbasa:

  4. Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.

  5. Peppers:

  6. Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.

  7. Serve kielbasas with the kraut and peppers.

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