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Nutrition Facts
Serving Size 1 (343g) Recipe makes 10 servings
Calories 338
Calories from Fat 191		(56%)
Amount Per Serving		%DV
	Total Fat 21.3g	32%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 1358mg		56%
Potassium 658mg		18%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 4.6g	18%
	Sugars 10.8g
Protein 16.0g		31%
detailed view... how is this calculated?

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Polish Easter Breakfast Swiecone

~Rita~

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Fresh Kielbasa with Sauerkraut

Recipe #51719 | 2¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 16, 2003

I guess the Polish is coming out in me again! My mom's not so favorite (It's not hers) but I like it!! I've also cooked this slow cooker and stove top. Your choice. And many times cooked for three hours. Makes great left overs! Better the next day!

SERVES 10 -12 (change servings and units)

Ingredients

1 lb fresh kielbasa
1 lb country-style pork ribs
6 tablespoons apple juice
3 large onions, chopped
3 carrots, sliced
1 large apple, diced
1/4 cup fresh parsley, chopped
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon caraway seed
1 cup chicken broth
8 cups sauerkraut, rinsed and well drained
1/2 cup white wine
2 tablespoons brown sugar
season with salt and pepper

Directions

1
Brown kielbasa and pork,set aside.
2
Drain all but 2 tablespoons fat.
3
Add apple juice, onions, carrots, apple, parsley, bay leaves,garlic salt,caraway seeds, and chicken broth; simmer cover for 20 minutes.
4
Stir in saurerkrat,wine,sugar,pork ribs and kielbasa that you cut into 1/4 slices.
5
Bake, covered,1 hour at 350 degrees.
6
Serve with mashed potatoes and good rye bread& butter.

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Featured Reviews for This Recipe

From: Lauralie41

On Oct 15, 2005

We did enjoy this but it was a little to sweet for us. I used kielbasa with garlic and used more chicken broth for the white wine. We dont care for caraway seeds so those were omitted. It was a nice cold weather comfort food.

1 person found this review helpful

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From: Leta

On Feb 3, 2003

A very tasty blend of flavors, the ribs pick up a mild flavoring from the sauerkraut that is delicious. I have always used apple and caraway seeds in my sauerkraut, but the carrots were a pleasant discovery adding alot to the flavor to this dish. I always rinse my sauerkraut at least twice before using to prevent it from overpowering the meal. I did that with this dish, and I believe that even those who are not big sauerkraut fans would enjoy this dish.

2 people found this review helpful

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From: katie in the UP

On Oct 19, 2005

I tossed this in the crock pot this morning! We had a wonderful meal this evening!! I love the caraway seeds, but skipped the carrots (I don't know why...just missed them!) I served them with Janet Cristo's Hot & Fast German Potato Salad #141623. Thanks for another great recipe!

1 person found this review helpful

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