Recipe

Fennel Sauerkraut With Kielbasa And Potatoes Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 1 year, 10 months ago Ising pre-packaged shredded cabbage and ready sliced potatoes make this dish easier and quicker to make. Great meal for a blustry cold day. Prep:5m Cook:30m Servings:6	Smurfetta
	hearty comforting

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Ingredients

1 tablespoon extra-virgin olive oil, divided

1 pound Kiekbasa links

1 10-ounce package raw shredded cabbage

1 large bulb fennel, quartered, cored and thinly sliced,

3 tablespoons chopped feathery fennel fronds

1 onion, sliced

1 teaspoon garlic powder

1/2 teaspoon fennel seed

1/2 teaspoon freshly ground pepper

1 16-ounce package precooked red potatoe wedges (Simply Potatoes)

1 cup chicken broth

1/4 cup white-wine vinegar

1 tablespoon whole-grain mustard

Directions

Heat 1 teaspoon oil in a Dutch oven over medium-high heat.

Add sausage and cook, turning often, until lightly browned, about 4 minutes.

Slice cooked sausage into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but will continue cooking later.)

Add the remaining 2 teaspoons oil to the pan and heat over medium heat.

Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper and cook, stirring often, until the cabbage has wilted slightly.. Add potatoes and cook, 2 - 4 minutesstirring occasionally, until the potatoes are heated through..

Add broth, vinegar and mustard and stir until thoroughly mixed; bring to a simmer.

Place the sausage on top of the cabbage mixture, cover, reduce heat and cook 7 to 10 minutes until the sausage is cooked through and the vegetables are tender.

Stir in chopped fennel fronds and serve.

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