Old Country Variation
Feb. 28th, 2008 09:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyIs your body craving meeeeat, to combat the chill of winter? Look no further.
1 small onion
3/4 package pre-cooked kielbasa, halved and sliced
1 c cooked couscous (or rice)
1/2 c sauerkraut
1/4 c beet slices
olive oil
garlic salt
Dice onion. Cook over medium heat in olive oil until it begins to brown. Add kielbasa. Continue sauteeing until kielbasa darkens. Add couscous and sauerkraut. If the sausage is not extremely fatty you will need additional oil to keep the couscous from sticking to the pan. When ingredients are mixed and hot, add beet slices. (Add them at the end to keep everything from turning pink.) Most of the flavor comes from the kielbasa and sauerkraut - season with garlic salt to taste on the plate.
Serves three. This dish was extremely well-received by impartial members of my tribe.
If you wanted to be slightly more traditional, this would work with potatos instead of couscous (I think diced or mashed would be good). But I think it would be even better over pirogies. Next time, because there definitely will be a next time, I'm planning to do it with roasted beets and onions. I may even use fresh cabbage. Num num num.
1 small onion
3/4 package pre-cooked kielbasa, halved and sliced
1 c cooked couscous (or rice)
1/2 c sauerkraut
1/4 c beet slices
olive oil
garlic salt
Dice onion. Cook over medium heat in olive oil until it begins to brown. Add kielbasa. Continue sauteeing until kielbasa darkens. Add couscous and sauerkraut. If the sausage is not extremely fatty you will need additional oil to keep the couscous from sticking to the pan. When ingredients are mixed and hot, add beet slices. (Add them at the end to keep everything from turning pink.) Most of the flavor comes from the kielbasa and sauerkraut - season with garlic salt to taste on the plate.
Serves three. This dish was extremely well-received by impartial members of my tribe.
If you wanted to be slightly more traditional, this would work with potatos instead of couscous (I think diced or mashed would be good). But I think it would be even better over pirogies. Next time, because there definitely will be a next time, I'm planning to do it with roasted beets and onions. I may even use fresh cabbage. Num num num.