Sauerkraut-and-Kielbasa

1 large jar of Sauerkraut
1/2 head of red cabbage
1 – 1 1/2 lbs. Beef Kielbasa, cut into 1 inch slices

Place all ingredients into a gallon zip lock bag, freeze flat. On cooking day, place in slow cooker and cook on low for 4 hours.

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6 Responses to Sauerkraut and Kielbasa

  1. Mrs U says:

    Hi there!!
    What did you serve this with? Sounds yummy!

    His,
    Mrs. U

  2. Wendy says:

    I would add caraway seeds and a little bit of brown sugar to the sauerkraut before adding to the bags. This would make the sauerkraut not so “tangy”. (If your diet allows it that is.) You can also add some diced, fried bacon (left overs from breakfast???) to the bag. Or…. you can add the bacon after it is cooked in the crockpot.

  3. Terri says:

    I make something like this. I put in a couple cored, and peeled apples. about 3/4 cups of apple juice, the sausage, jarred saurkraut. I do put in a little brown sugar substitute (my hubby is diabetic), but I bet sugar free maple syrup would work too. It’s really really yummy!!!

  4. Freda M says:

    What did you all serve this with? It looks delish but I have no idea what to have with it.

  5. Lori says:

    I add Liptononionsoup mix a can of beefbroth Brown sugar ancooked bacon with a little bit of the grease then I cut up kielbasa add it cook at 350 forone and a half to two hours. I serve with potato salad and homemade bread or with Christmas or easter dinner.