Sauerkraut with Sausage and Potatoes
- Prep Time:
- Cook Time:
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For the Sauerkraut
5 medium cabbage heads
4 tablespoons sea salt
1 tablespoon extra-virgin olive oil
6 cooked chicken sausages
1 medium sliced onion
3 medium sliced potatoes
1 1/2 cups dry white wine
1/2 tsp freshly ground pepper
1/4 tsp caraway seeds
1 bay leaf
- Remove any bruised or damaged outer leaves from the cabbage, and then remove the cabbage's core. Slice the cabbage in long, thin shreds about ⅛-inch thick.
- Toss cabbage and salt together in a large mixing bowl and let it rest about five minutes, or until the cabbage begins to soften and release a little liquid, then squeeze the cabbage with your hands to further break up those thin shreds of vegetable and release more juice.
- When the cabbage has become limp and has released ample juice, transfer it to a vegetable fermenter. Pack the salted cabbage into the fermenter as tightly as you can, eliminating air bubbles.
- Seal and allow it to sit at room temperature, undisturbed, for at least 1 month.
- Heat oil in a large skillet over medium heat.
- Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes.
- Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer.
- Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 15 minutes.
- Remove the bay leaf before serving.