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Cooking Light, January 2002
This is similar to a recipe I usually make. Bavarian something…I can’t remember. Anyway, I wanted something just a little different to make with the sausage. This was just a little different. True to form, I didn’t really follow the recipe.
I had a can of sauerkraut as I was going to make the Bavarian dinner, so I drained it reserving about half of the liquid. I sauteed two medium leeks with the cabbage. Then added three chopped carrots, the sausage and the sauerkraut. I let that cook for a few minutes before adding the reserved liquid from the kraut and some chicken broth. Oh, I also added some Dijon mustard to the broth mixture. Finally, I tossed in the caraway seeds. Basically, I was trying to make a healthier Bavarian dinner. I think I would add potatoes to this one like the Bavarian dinner. I should have topped the sausage with mustard like in the picture, but I didn’t. It would have been good.
I think I like this recipe better than the other one, with the adjustments I made. I’m sure it would have tasted just great as it was, but CMT’s not a huge fan of cooked cabbage. At least that’s the impression I got. Using half kraut half cabbage made it tasty, but not so salty and pickled. I added the carrots for more veggies. I think some onion would be a good addition, too. I will be making this again.
Measuring cups and spoons