A simple aquavit-spiked version of the classic French sausage and sauerkraut dish.
Recipe information
Yield
Serves 4
Ingredients
4 bacon slices, diced
5 cups thinly shredded cabbage (about 1/2 large head)
1 large onion, thinly sliced
2 large dried pear halves, thinly sliced
2 teaspoons caraway seeds
1 large bay leaf
2 cups sauerkraut, rinsed, drained
8 ounces kielbasa, cut into 1/2-inch-thick rounds
1/2 cup aquavit
1/2 cup canned low-salt chicken broth
1 teaspoon white wine vinegar
Preparation
Cook bacon in heavy large skillet over medium heat until fat begins to melt, about 3 minutes. Add cabbage, onion, pears, caraway and bay leaf. Cook until cabbage wilts and onion is tender, tossing frequently, about 10 minutes. Add all remaining ingredients. Cover and cook until liquids are almost absorbed, stirring occasionally, about 30 minutes. Season with salt and pepper.
