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Kielbasa & Sauerkraut Casserole

Thanks to Jill T. for sending in the inspiration for this recipe from Eating Well. The pairing of sausage and sauerkraut is common in German and Polish cuisine, and the sweet softened apples add a delicious pop of flavor.

 Olive or sunflower oil
 1 large onion, sliced in half and then thinly again (semi-circles)
 1.5 tsp caraway or fennel seeds (optional to lightly toast)
 1 large sweet/tart apple chopped to 1/2" pieces
 1 cup dry white wine
 4-6 links kielbasa, casings removed and cut into 1/2-inch slices
 2.5 cups drained sauerkraut (or 5 cups fresh green cabbage, sliced to ribbons)
 3 tbsp apple cider vinegar
 1 tbsp spicy mustard
 A pinch freshly ground black pepper
 2 large potatoes (yukon gold or sweet potato), about 1 1/2 pounds, thinly sliced
 1 tbsp butter, melted
 1/4 tsp salt

Preheat oven to 400°F.
Heat some oil in a large skillet over medium. Add onion and cook, stirring for just a few minutes, till they start to develop some color.


Stir in caraway (or fennel) seeds and cook until fragrant, about 1-2 minutes. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes.


Stir in sausage, sauerkraut or shredded green cabbage, vinegar, mustard and pepper. Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.


Toss potato slices with the melted butter and a pinch of salt in a bowl until coated. Cover the dish with tightly overlapping potato slices.


Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving, and top with the minced parsley.