Name: Sausage Supper With Whole Grain Mustard and Garlic
Prep time: 24 min 59 s
Cook time: 24 min 59 s
Total time: 49 min 59 s
Yield: 6
Ingredients: 3 tablespoon bacon fat (or olive oil); 1 large sweet onion (10 ounces), chopped; 1 half head savoy cabbage (10 ounces, about 6 cups), cored, cut into 1-inch pieces; 4 to 6 leaves lacinato kale (about 3 cups), cores removed, leaves cut into 1-inch pieces; 2 red poblano or anaheim peppers (or 1 small red bell pepper), cored, cut into 1-inch pieces; 1/2 teaspoon salt; 1 pound refrigerated sauerkraut, drained, well-rinsed, drained again; 2 cloves garlic, finely chopped; 1 tablespoon whole-grain dijon mustard; 1 teaspoon prepared horseradish; freshly cracked black pepper; 12 ounce uncured fully cooked kielbasa, cut on bias into 1/2-inch slices; 2 tablespoon chopped parsley; 2 tablespoon chopped chives

Ingredients

3 Tablespoons bacon fat (or olive oil)
1 large sweet onion (10 ounces), chopped
1 half head savoy cabbage (10 ounces, about 6 cups), cored, cut into 1-inch pieces
4 to 6 leaves lacinato kale (about 3 cups), cores removed, leaves cut into 1-inch pieces
2 red poblano or Anaheim peppers (or 1 small red bell pepper), cored, cut into 1-inch pieces
1/2 Teaspoon salt
1 Pound refrigerated sauerkraut, drained, well-rinsed, drained again
2 cloves garlic, finely chopped
1 Tablespoon whole-grain Dijon mustard
1 Teaspoon prepared horseradish
Freshly cracked black pepper
12 Ounces uncured fully cooked kielbasa, cut on bias into 1/2-inch slices
2 Tablespoons chopped parsley
2 Tablespoons chopped chives

Directions

Step 1: Heat a large (12-inch) deep nonstick skillet over medium-high heat. Add 3 tablespoons bacon fat or olive oil, 1 large chopped sweet onion (about 10 ounces), 1 half head savoy cabbage (cut into 1-inch pieces, about 6 cups), 4 to 6 leaves lacinato kale (leaves cut into 1-inch pieces, about 3 cups), 2 red poblano or Anaheim peppers (cut into 1-inch pieces) and 1/2 teaspoon salt. Cook until cabbage and kale are wilted and tender, about 10 minutes.

Step 2: Stir in 1 pound drained and well-rinsed sauerkraut; cook and stir 5 minutes.

Step 3: Stir in 2 cloves finely-chopped garlic, 1 tablespoon whole-grain Dijon mustard, 1 teaspoon prepared horseradish and freshly cracked black pepper to taste; cook 2 minutes.

Step 4: Stir in 12 ounces uncured fully cooked kielbasa sausage (cut on bias into 1/2-inch slices). Cook and stir until heated through, about 5 minutes.

Step 5: Remove from heat. Sprinkle with 2 tablespoons chopped parsley and 2 tablespoons chopped chives, and serve.