One of my favorite dishes growing up was Kielbasa and Sauerkraut. I add half a teaspoon of honey to cut through some of the bitterness and the caramelized onions help with that too. Fermented food is so good for you and I used turkey kielbasa, which has half the calories of beef or pork. It was a delicious, hearty dinner that cost around $0.50 per serving.
Kielbasa and Sauerkraut
Servings: 3 Cooking Time: 20 minutes
- 2 cups Kielbasa; thickly sliced
- 1 large Carrot; chopped
- 1 cup Red Potatoes; cubed
- 1 cup Onion; chopped
- 1/2 cup Red Cabbage; thinly sliced
- 2 cups Sauerkraut; drained
- 1/2 teaspoon Honey
- 1/2 teaspoon Garlic Powder
- Salt and Pepper to taste
- Add 1” of water to a small pot with a steamer basket. Steam the carrots and potatoes until tender; about 8 minutes.
- Meanwhile, heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook the kielbasa, stirring frequently until the edges are caramelized. Add the onions and red cabbage to the skillet and sauté until tender.
- Add the cabbage, honey, garlic powder, salt and pepper to the skillet and reduce the heat to medium-low. Cook until the heated through.