This is a delicious warm-your-bones casserole that originated in the Russian countryside. The recipe is perfectly suited to smaller-sized garden veggies.
4 small potatoes, washed
1 or 2 carrots, washed
4 Tbs olive oil
2 cloves of fresh garlic, chopped
1 yellow onion, chopped
1 tsp dill, chopped
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
2 tart apples, cubed
2 tsp mustard seeds, crushed
2 cups green cabbage, shredded
2 cups red cabbage, shredded
I pound smoked or plain lean Kielbasa-style sausage, sliced 1/2 inch thick
2 cups sauerkraut, drained
1/2 cup chicken broth
2 Tbs brown sugar
2 Tbs fresh parsley, chopped
freshly ground pepper
- Preheat oven to 350°F.
- Parboil potatoes and carrots for about 10 minutes. Drain and cut into 1/4-inch slices.
- Heat the oil and garlic in a deep skillet or Dutch oven. Add onions, dill, peppers, apples, and mustard seeds. Sauté until softened. Add the cabbage.
- When cabbage is wilted, add the potato and carrot slices and the remaining ingredients except the salt. Simmer uncovered for 10 minutes.
- Transfer mixture to an oven dish, cover, and bake for one hour.
- Remove from oven and serve.
Photo credit: B-D-S/Bigstock