Kolbasa and Sauerkraut

Title:
Kolbasa and Sauerkraut

Yield:
8 Servings

Categories:
Beef,
Russian




Ingredients:





     4 lb Kolbasa sausage; cut in 1"


          -pieces


     2 lg Sauerkraut; (cans)


    16 oz Tomatoes; canned, cut up


     2 lg Onions; chopped


     4    Bay leaves


     1 pn Basil






 Combine all ingredients and simmer for 2 hours. Remove bay leaves before


 serving.


 


 Wow, what a weekend we had! Saturday we went to the Alan Jackson concert


 and Sunday we went to an auto show *and* food festival at St. Nicholas


 Russian Orthodox Church in a nearby town. We ate so much I thought we would


 explode! We had stuffed holupki (cabbage), kielbasa & kraut, pirogi (meat


 pie), haluski (potato/cheese dumplings), and pigachi (cheese/potato bread).


 The Sisterhood of St. Olga cooked all this food and served it to us in


 grand style! Of course they had cookbooks to sell and of course I bought


 one. ;^) This is all Slavic food. The introduction says the Church was


 organized in 1894 by Slovak immigrants who migrated from the


 Austro-Hungarian Empire. Many came from Galacia and the Carpatho Mountains,


 which is now part of Slovakia.


 


 Wherever they came from, these people know how to cook. I have never liked


 sauerkraut in my life. I was eating this marvelous sausage dish and asked


 my dh if he knew what it was. He looked at the menu and said "Uh, Honey,


 it's sauerkraut!" Guess I like sauerkraut cooked this way! The stuffed


 cabbage was absolutely wonderful too. I'll send that one in next. No


 scanner - hand typing this stuff in. Here's the kielbasa and kraut recipe.


 


 Recipe by: Dobro Vide-Good Cooking Cookbook


 


 Posted to recipelu-digest Volume 01 Number 192 by Sewgoode@aol.com on Nov


 3, 1997