Post by wilderness on Dec 19, 2019 10:57:42 GMT -5
Kielbasa, Sauerkraut and Noodles-Birdy
2 servings
8 oz. kielbasa
8 oz. sauerkraut, well drained in a colander
1 1/2 tsp. butter
1 tsp. olive oil
1/2 large onion, diced
1/4 cup dry white wine
3 oz. egg noodles
Preheat oven to 350°F. Place sauerkraut in a saucepan, cover in water and bring to a low boil for about 5 minutes. Drain.
Cook the noodles according to the package directions in salted water. Drain well.
While the noodles are cooking, melt butter in a pan with the olive oil. Sauté the onions until soft. Add the sauerkraut and wine. Sauté on medium-low for about 5-10 minutes, depending on the moisture in your sauerkraut, evaporating much of the wine but leaving some moisture.
Mix in the drained noodles. The mixture should be moist--add a little water or chicken broth to loosen it up if necessary. (Or, if you don't want a crispy edge on your noodles, layer the them on the bottom and then top with the sauerkraut/onion mix.)
Cut the kielbasa into 4" pieces then cut lengthwise. Transfer the noodle mixture to a buttered 8” x 6” or other small baking dish that is just large enough to hold a single layer of kielbasa. Place the kielbasa cut side up on top of the sauerkraut and noodles and bake for about 30 - 35 minutes until the kielbasa is done.
2 servings
8 oz. kielbasa
8 oz. sauerkraut, well drained in a colander
1 1/2 tsp. butter
1 tsp. olive oil
1/2 large onion, diced
1/4 cup dry white wine
3 oz. egg noodles
Preheat oven to 350°F. Place sauerkraut in a saucepan, cover in water and bring to a low boil for about 5 minutes. Drain.
Cook the noodles according to the package directions in salted water. Drain well.
While the noodles are cooking, melt butter in a pan with the olive oil. Sauté the onions until soft. Add the sauerkraut and wine. Sauté on medium-low for about 5-10 minutes, depending on the moisture in your sauerkraut, evaporating much of the wine but leaving some moisture.
Mix in the drained noodles. The mixture should be moist--add a little water or chicken broth to loosen it up if necessary. (Or, if you don't want a crispy edge on your noodles, layer the them on the bottom and then top with the sauerkraut/onion mix.)
Cut the kielbasa into 4" pieces then cut lengthwise. Transfer the noodle mixture to a buttered 8” x 6” or other small baking dish that is just large enough to hold a single layer of kielbasa. Place the kielbasa cut side up on top of the sauerkraut and noodles and bake for about 30 - 35 minutes until the kielbasa is done.
