This is another recipe for leftovers - today we are using leftovers meats, in my case Italian sausage, mushrooms and sauerkraut. This recipe draws from my Polish roots where cabbage is frequently consumed.
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1.5c Fresh cabbage, grated
1.5c Sauerkraut
1t caraway seeds (you can use powder if you prefer)
2 Portobello mushrooms, chopped
leftover sausage, and any other meats, chopped
3T butter
1. Add a little bit of butter and cook caraway seeds until they start popping, do not let them burn. If you are using powder caraway add it in step 2.
2. Add cabbage, sauerkraut, and butter and cook on a medium low heat for about 15-20 minutes.
3. Add meats and mushrooms and cook for another 20 minutes.
4. Enjoy!
The best part is that you cannot overcook it, the longer you cook it the better it is. It tastes great the following day after being reheated. There is no need to add any other spices as your meats will already have some.
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