A staple of Ukrainian Cuisine is Sauerkraut and Kielbasa. But what is Sauerkraut exactly? What makes it so Sour? Sauerkraut is cabbage that is pickled and fermented. The fermentation process removes the sugars in the cabbage leaves to make the distinctive “sour” taste. Kielbasa is often paired with sauerkraut as the saltiness of the kielbasa balances out the bitterness of the sauerkraut and vice versa.
Often I see the below recipe sandwiched between 2 slices of bread like a sandwich. And if you want to get really crazy, and don’t mind the calories add a smear of sour cream onto the bread. Some folks just enjoy it with one slice of bread or no bread at all for a completely gluten free meal (as long as the kielbasa is gluten free).
For the below recipe, the sauerkraut can be considered al dente. I find that I like my sauerkraut to be “over cooked” and a little wimpy while others prefer more firm. The estimated cook time below is somewhere in the middle. So adjust to your tastes.
Sauerkraut and Kielbasa
Ingredients
- 16 oz Sauerkraut
- 1 ring Kielbasa
- ¼ cup shredded carrots
- 1 onion diced
- Pinch of Salt
- Pinch of Pepper
- 2 TBSP Olive Oil
- 1 TBSP Butter
Instructions
- Cut Kielbasa into bite sized pieces.
- In a large frying pan on high heat add kielbasa until the bottom side is seared. Then flip pieces to sear the other side. About 3 min each side. Set aside.
- In the same pan, Reduce the heat to low and add in the butter and onion to cook until the onion becomes translucent.
- Add shredded carrots and cook for another 6 minutes.
- Add sauerkraut to the pan. Mix well and then cover the pan for an additional 35 mins. If the sauerkraut is browning too fast, add some additional water to the pan.
- Add in the Kielbasa and cook for another 10 mins.
- Serve and Enjoy!
