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Ingredients
4 , diced
2 Hungarian paprika
2 thinly sliced cabbage
1/2 dried thyme
2 medium onions, thinly sliced
1 tomato paste
1 carrot, split and thinly sliced
1 coarsely ground black pepper
1-1/2 pounds sauerkraut, drained
1 dark lager
1/2 caraway seeds
salt to taste
Directions
- In a large non-reactive pot or Dutch oven over medium heat, sauté the sausage until beginning to brown, about 5 minutes. Add the cabbage, onions, and carrot. Cover and cook until the vegetables begin to wilt, stirring occasionally, about 10 minutes.
- Stir in the sauerkraut and all the remaining ingredients except the salt. Reduce heat to low, cover and simmer for 1½ -2 hours, until everything is quite tender. Add more beer if needed to keep the vegetables moist during cooking.
- Season to taste with salt.
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