Kranjska Klobasa s Kislim ZeljemCarniolan Sausage with Sauerkraut

Name: Kranjska Klobasa s Kislim Zeljem (Carniolan Sausage with Sauerkraut)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Slovenia
Ingredients: 500 g Carniolan Sausage; 600 g Sour Cabbage (drained if very wet); 160 g Onion (finely chopped); 10 g Garlic (crushed); 4 g Caraway Seeds; 2 pcs Bay Leaf; 2 g Black Pepper; 6 g Salt; 25 g Pork Lard; 400 ml Water

Carniolan-style sausage served with slowly cooked sauerkraut, onion, and caraway.

Prep

15m

Cook

45m

Serves

Estimated

Nutrition

Per serving

549kcal

Calories

22g

Protein

44g

Fat

13g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

500g
Carniolan Sausage
600g
Sour Cabbage (drained if very wet)
160g
Onion (finely chopped)
10g
Garlic (crushed)
4g
Caraway Seeds
2pcs
Bay Leaf
2g
Black Pepper
6g
Salt
25g
Pork Lard
400ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the pork lard in a wide pot over medium heat.
02
Add the onion and cook until softened, then stir in the garlic and caraway seeds.
03
Add the sour cabbage and bay leaves, and stir until everything is evenly mixed.
04
Nestle the Carniolan sausage into the cabbage, pour in the water, and bring to a gentle simmer.
05
Cover and cook until the sour cabbage is tender and the Carniolan sausage is fully heated through.
06
Season with the salt and black pepper, remove the bay leaves, and serve.

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