Ingredients for Ukrainian Kovbasa Kielbasa Potatoes And Sauerkraut
- 2 tablespoons butter
- 1 medium onion, chopped
- 16 ounces sauerkraut, drained
- Dry White Wine
- Chicken Stock
- Wine Vinegar
- 1 tablespoon brown sugar
- 1 bay leaf
- Salt And Pepper
- Red Potatoes
- Kielbasa
- Dijon Mustard
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How to Make Ukrainian Kovbasa Kielbasa Potatoes And Sauerkraut
- Melt 2 tablespoons of butter in a large, oven-safe skillet over medium heat. Add 1 medium chopped onion and sauté until golden brown, about 5-7 minutes.
- Add 16 ounces drained sauerkraut, 1/2 cup dry white wine, 1 cup chicken or vegetable stock, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add 1.5 pounds quartered red potatoes (or cubed regular potatoes) and 1 pound sliced Ukrainian kovbasa kielbasa to the skillet.
- Stir in 1 tablespoon Dijon mustard and continue to simmer, covered, until the potatoes are tender, about 15-20 minutes more, stirring occasionally.
- Remove the bay leaf before serving.
- Serve hot. Serves 4-6.
Nutrition Information (Approximate per serving)
Sodium
85 g
Sugar
59g
Fat
81g
Carbs
13g