| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 4 |
|
Bacon slices; diced |
| 5 |
c |
Thinly shredded cabbage; (about 1/2 large |
|
|
; head) |
| 1 |
lg |
Onion; thinly sliced |
| 2 |
lg |
Dried pear halves; thinly sliced |
| 2 |
ts |
Caraway seeds |
| 1 |
lg |
Bay leaf |
| 2 |
c |
Sauerkraut; rinsed, drained |
| 8 |
oz |
Kielbasa; cut into |
|
|
; 1/2-inch-thick |
|
|
; rounds |
| 1/2 |
c |
Aquavit |
| 1/2 |
c |
Canned low-salt chicken broth |
| 1 |
ts |
White wine vinegar |
INSTRUCTIONS
Cook bacon in heavy large skillet over medium heat until fat begins to
melt, about 3 minutes. Add cabbage, onion, pears, caraway and bay leaf.
Cook until cabbage wilts and onion is tender, tossing frequently, about 10
minutes. Add all remaining ingredients. Cover and cook until liquids are
almost absorbed, stirring occasionally, about 30 minutes. Season with salt
and pepper.
Serves 4.
Bon Appetit August 1992
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