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Stick to Your Ribs Hearty Casserole




Source of Recipe


Internet


List of Ingredients




4 freshly dug garden potatoes, washed
1 or 2 freshly dug garden carrots, washed
4 Tablespoons fresh vegetable oil or olive oil
2 cloves of garlic, fresh, peeled and chopped
1 fresh yellow onion, chopped
1 teaspoon fresh picked garden dill
1/4 cup fresh garden Russian red bell pepper, chopped
1/4 cup fresh garden green bell pepper, chopped
2 fresh tart apples, cubed or Granny Smith apples if available
2 teaspoons mustard seeds, freshly crushed
2 cups fresh garden green cabbage, shredded
2 cups fresh garden Russian red cabbage, shredded
I pound smoked or plain style ring Kielbasa, (polish sausage), sliced 1/2 inch thick
1 15oz can sauerkraut, drained or fresh from your local deli
1/2 cup chicken broth
2 Tablespoons brown sugar, granulated
2 Tablespoons fresh picked garden parsley, chopped
Peppercorns, freshly ground
Salt, when dish is served

Recipe



Preheat your oven to 350°F.

Parboil potatoes and carrots in boiling water for about 10 minutes. Drain and cut them into 1/4-inch slices. In a large deep skillet or Dutch oven, heat the oil and garlic. Add onions, dill, peppers, apples, and mustard seeds. Sauté until vegetables and fruit are softened. Add the cabbage, stirring until cabbage is wilted. Add the potato and carrot slices, sausage, sauerkraut, chicken broth, sugar, parsley, and ground peppercorns to taste. Simmer uncovered for 10 minutes Carefully place hot mixture in a casserole dish, cover, and bake for one hour.