As the weather gets colder, our bodies naturally start craving denser and more fermented foods to help us stay healthy in the winter months. We’re getting in to freezing temperatures over here this week, and this easy, simple, delicious meal is just what the doctor ordered.
This meal is perfect for tired weeknights or when you need some healthyish comfort food. The flavors of this meal are reminiscent of something you might get at a hot dog stand, with the briney kraut, yummy sausage, sautéed peppers and onions, and a bit of mustard to tie it all together.
I use veggie sausages and haven’t met a brand of veggie sausage I haven’t liked. My go-to’s are Field Roast in the US, but right now I’m traveling around Europe and am digging Linda McCartney’s brand. Pick your favorite! Or, if you’re a meat eater, go wild.
- handful of shredded cabbage green or purple
- handful of sauerkraut
- 1/2 onion thinly sliced
- 1/2 bell pepper thinly sliced
- 1-2 veggie sausages
- 1 Tbsp olive oil
- squeeze of mustard optional
- salt and pepper to taste
- Heat the oil in a skillet over medium low heat. Add the onions, peppers, and cabbage, along with a pinch of salt and pepper. In the same skillet, fry up the sausages. I use frozen sausages and fry them straight from frozen, no need to thaw. Make sure they have some space around them and turn occasionally to brown on all sides.
- Sauté for 8-10 minutes, until the veggies and sausages are cooked. Toss the veggies with the kraut (and a dab of mustard if desired) and top with the sausages. For a heartier meal, toss in a bit of cooked rice or quinoa.
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