How to make it

  • In the skillet you browned the kielbasa in, fry the leeks until wilted and soft. Deglaze with a splash of dry vermouth (my addition)
  • Add sauerkraut, broth with the mustard and cook 10 minutes.
  • Add kale and reserved kielbasa. cook another 10 minutes.
  • Adjust seasonings with salt and pepper.
  • Serve with garnish.
  • Low carbers can't eat this with bread, but my husband dunks chunks of pumpernickel in this and calls it complete.

Reviews & Comments 3

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  • chuckieb 7 years ago
    Oh wow! You've got my taste buds jumping for joy now. Wow. Isn't it fun when you come across a new discovery you just never thought of before! Never cooked with kale before but I could take a look for it. It sounds fantastic. Bring on that Pumpernickel Fred!
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    " It was excellent "
    saavedra ate it and said...
    Great recipe, easy to fix and very tastey!
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  • mellian 11 years ago
    I must have this recipe! Soup and sauerkraut... Wonderful combination! All I need are some mashed potatoes and butter on the side.
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