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Ukrainian Kobasa Kapusta
Course:
Main Course, Side Dish
Cuisine:
Ukrainian
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Servings:
4
servings
Calories:
208
kcal
Author:
Gloria Duggan | Homemade & Yummy
This traditional Ukrainian recipe combines sauerkraut and turkey kobasa for an easy to make skillet dish. Can be used as a main course or side dish.
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US Customary
-
Metric
Ingredients
2
tablespoons
olive oil
(Bacon Flavoured)
4
ounces
onion
(Diced)
½
teaspoons
fennel seeds
(Crushed)
16
ounces
sauerkraut
(Drained and rinsed)
10
ounces
kobasa
(Skin removed and cut into pieces)
salt and pepper
(For seasoning)
Instructions
Remove the skin from the kobasa, and cut into bite sized pieces. Place in a bowl.
Dice onion and place in a bowl.
Crush fennel seed using a mortar and pestle.
Drain and throughly rinse the sauerkraut using a colander. I like to use some boiling water for this.
Heat a frying pan over medium heat, and add the oil.
Add the onions and seasonings, and cook until browned (about 5 minutes).
Add the cut up kobasa and cook until nicely browned (about 6-8 minutes).
Add the drained and rinsed sauerkraut and cook until heated through (about 8-10 minutes).
Remove from heat and place in a serving bowl. This is a great main course, or side dish.
ENJOY!
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Nutrition
Calories:
208
kcal
|
Carbohydrates:
11
g
|
Protein:
12
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Cholesterol:
38
mg
|
Sodium:
1599
mg
|
Potassium:
374
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
122
IU
|
Vitamin C:
40
mg
|
Calcium:
58
mg
|
Iron:
9
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.