Kielbasa and Sauerkraut

5 from 4 votes

Smoky kielbasa and tangy sauerkraut are a match made in heaven. Healthy and delicious!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Eastern European

Keyword: kielbasa and sauerkraut

Servings:

Preheat the oven to 350F/180C.
Slice the kielbasa sausage thickly and pan fry until golden on both sides. (I used no oil for this step as the sausage releases plenty of fat when fried) Remove to a plate.
To the same deep pan, add the chopped onion and sauté for 7-10 minutes, then add pressed garlic and cook for 30 seconds longer. Deglaze the pan with the apple cider.
Then add the drained sauerkraut with carrots and caraway seeds and 1 grated apple. Stir in the tomato paste and 1 bay leaf. Bring the fried kielbasa back to the pan and cook covered in the preheated oven for 40-50 minutes.

If your sauerkraut doesn't come with carrots, add 1 grated carrot at the same time as you add sauerkraut to the pan.
I used Russian-style sauerkraut, which often comes with carrots added. If yours is plain, I strongly recommend adding fresh grated carrots to the dish. They add a nice sweet balance to the sour cabbage.
Apple cider, fresh apple and a touch of tomato paste are added to the recipe for the same reason as the one above. They balance out the sour notes.