4 to 6 servings
Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender.
This classic Eastern European skillet supper has been updated with red potatoes, but ordinary potatoes may be used instead.
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