Kransky Bake

If you're looking for a quick, hands off dinner that still provides nutrition and a warmth that seeps into your soul, then this recipe is for you! Try it this weekend and let us know how you like it!

Ingredients

• 2 Kransky sausages, chopped 
• 4 potatoes, chopped 
• ¼ green or sugarloaf cabbage, chopped 
• 1 onion, finely sliced 
• 1 tsp caraway seeds 
• Salt and pepper to taste
  
• 1 tsp of paprika
• 1 tsp of garlic powder (fresh garlic could work, do 1-2 cloves, but powder is best)
• 1/2 tbsp of apple cider vinegar

Method 

1. Put chopped potatoes in cold, salted water (preventing overcooking on the surface) and cook until fork-able but still a bit firm (al dente), generally 5 minutes after it begins to boil. 
2. Cook kransky in a pan, add oil to prevent sticking if necessary. Fattier sausages can cook in their own fat. Cook for about 5 minutes until brown. 
3. Add onions and potato and cook for about five more minutes until the onion is translucent, stirring ocassionally. Add cabbage, caraway seeds, paprika, garlic powder, salt and pepper, for about 10-15 minutes until cabbage is softened.
4. Add apple cider vinegar and stir for another few minutes until the liquid has cooked away, scraping bottom of pan to lift fond. 

5. You can serve it as is, or with crusty bread. Also top with mustard for more flavour.