This dish is completely outside of my normal food choices, but that’s exactly why I had to try it and I am so happy I did. This dish reminds me of going to Leavenworth, WA. Next time Oktoberfest comes around, this will be on my menu. I have never been a sauerkraut person, but I LOVED it in this dish – just make sure to squeeze as much juice out of it as possible before adding it to the skillet. The whole grain mustard is a MUST side to this dish as well. It compliments the flavors perfectly. Definitely give this dish a try! Nutrition bonuses: big portion, low calorie, but packed with potassium, vitamin C and iron.
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 2 whole cloves
- 2 whole allspice
- 1 bay leaf- crumbled
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken broth
- 1 tablespoon olive oil
- 2 slices of bacon – diced
- 1 yellow onion, thinly sliced
- 1 tart – sweet apple – peeled, cored and cut into 1/2 inch pieces (Crispin or Braeburn)
- 2 Yukon gold potatoes – cut into 1/2 inch pieces
- 10oz beef kielbasa (or knockwurst or bratwurst or combo) cut into 2 inch pieces
- 1 pound sauerkraut – drained and squeezed dry
- fresh ground pepper
- 2 teaspoon minced fresh parsley
- whole grain mustard
- horseradish
Directions:
- Make spice mixture by combining cloves, allspice, bay leaf, salt, wine and chicken broth in a bowl. Set aside.
- Heat a 12 inch skillet over medium-high heat, add olive oil. Once heated, add bacon pieces, cook until fat is rendered and bacon is crispy. Add onion, apple and potatoes to bacon, and sauté until onion is soft – about 5 to 8 minutes.
- Add kielbasa, spice mixture (from step 1), sauerkraut and ground pepper, stir to combine. Bring to a simmer, cover, reduce heat to low and cook until potatoes are soft and flavors have blended, about 20 minutes.
- Serve mixture on warmed plates, sprinkle with parsley. Serve mustard and horseradish on side. Enjoy!
Nutrition Information:
Per serving: Calories: 494; Total Fat: 22g; Cholesterol: 43mg; Sodium: 1505mg; Total Carbohydrates: 54g; Dietary Fiber: 11g; Sugars: 8g; Protein: 23g
Nutrition Bonus: Potassium: 1120mg; Vitamin A: 5%; Vitamin C: 101%; Calcium: 12%; Iron: 37%
Adopted from: Snyder, Carla. “Quick Choucroute Garni.” Recipe. One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two. San Francisco: Chronicle Books LLC, 2013. 66-7. Print.
