Weiner-Kraut with Spatzele

I’m a little late getting this post up.   I made this dish several weeks ago with a nod to Octoberfest.  But what the heck, just call it Novemberfest.

What’s Oktoberfest if not an excuse to indulge–isn’t that why we co-oped the German holiday, after all?

This is an old Mennonite recipe, brought by those folks when they immigrated to this country.   I found it in a catalog from the Penzey’s Spice Company.  It’s relatively quick to prepare and perfect for a chilly fall day after working out in the yard.  It can be served over mashed potatoes, or egg noodles, but when I made it I used a package of Spaetzle and served it all with fresh green beans.  A cold glass of beer goes very well with this dish. Dirndles and lederhosen not required.

WIENER-KRAUT

Yield:   Serves 6 – 8

Ingredients:

• 1 Tbsp. butter or vegetable oil
• 4  Polish or German-style sausages ( 1 1/2 – 2 pounds), sliced 1/4-inch thick.  (I used kielbasa.)
• 1 onion, cut in half and sliced
• 2 Tbsp. white vinegar, or apple cider vinegar
• 2 apples, cored and sliced
• 1 cup chopped red or green bell pepper, 1 medium
• 4 cups sliced or shredded cabbage
• 1 Tbsp. Krakow Nights, or Tsardust Seasoning (from Penzey’s)
• 1/2 cup apple cider or apple juice ( in a pinch, use chicken broth)

Directions:

1.  In a large deep skillet, melt the butter  or vegetable oil over medium heat.  Add the sausage slices and brown, about 4 minutes per side.  Add the onion and cook until tender 3 – 5 minutes, stirring often.

Browning the sausage with onions.

2.  Add the vinegar to deglaze the pan, being sure to scrape up the browned bits on the bottom of the pan.  Add the apples, bell peppers, cabbage, seasonings and apple juice or cider.

Reduce heat to medium-low and cook for about 10 minutes, until the cabbage is tender but not mushy.

Serve with mashed potatoes, egg noodles, or spaetzle.

SOURCE:  Penzey’s Catalog