Tuesday, April 06, 2010


serves four

1 tablespoon canola or vegetable oil
1 pound Knockwurst or Kielbasa, cut into 1/2-inch slices
4 slices bacon, cut into 2-inch pieces
3 large potatoes, cut into 1/4-inch thick slices
1 small to medium head cabbage, cut into thin wedges
2 tablespoons all-purpose flour
salt and pepper to taste
1 teaspoon caraway seed
1 tablespoon cider vinegar or red wine vinegar
1 cup sour cream (garnish, can use reduced fat)

Heat a large skillet over medium-high heat. Add the oil, then the bacon and sausage. Sauté until lightly browned, about 3 minutes. Add the sliced potatoes and just enough water to make some steam. Reduce heat to medium; cook about 15 minutes, adding a little water if the potatoes get too brown. Add the cabbage wedges. Sprinkle with the flour, salt, pepper, caraway and vinegar; stir well to combine, scraping up the browned bits in the bottom of the pan. Cook until cabbage is tender, about 45 minutes, again adding a little water if needed to prevent burning. Just before serving, check the bottom of the pan. If there are browned bits, add just a little more water, scrape them up, and stir into the cabbage until the moisture has evaporated. Serve immediately, passing sour cream and, if desired, extra vinegar.

bacon recipe courtesy of: Teri's Kitchen.com, teri@teriskitchen.com

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