Weather has been up and down the last week or so. Much of Lake Michigan has been losing shoreline as the waves have been brutal. The high water combined with the pounding waves have done tons of damage up and down the coast. You can see quite a bit of debris that has been thrown up onto the shore from the lake. Lots and lots of bottle caps and plastic are coming out of the lake. It is so sad to see all the trash that has been in the water. My kids are horrified at the things they are seeing wash up.
We are still looking to get dinner on the table super quick and I came up with this the other night when it was 8:00 pm and we were all just getting home. Because of the kind of day it was I had gotten side tracked from my meal plans so everything was up in the air. I opened the refrigerator and cupboard and this is what spoke to me.
My entire family loves sauerkraut so I used the entire package including the liquid for flavor. If your family doesn’t care for the strong sauerkraut taste you can easily drain and give the sauerkraut a quick rinse to cut the flavor. I added a teaspoon of caraway seeds as we love them so!
I served this with a green side salad to complete the meal.
- 2 (12 oz) packages of Kielbasa, cut into slices
- 1 medium onion, cut into thin slices
- 1 (16 oz) package of sauerkraut, not drained
- 1 teaspoon caraway seeds, if desired
- 1 (16 oz) package of egg noodles, for serving if desired
- 2 tablespoons + butter
- In a large skillet heat Kielbasa slices and onion over medium heat with 2 tablespoons butter. Let the sausage brown slightly and and the onions become translucent.
- While sausage is cooking cook egg noodles, if desired. Drain when done and add butter to keep them from sticking together.
- When sausage is browned add sauerkraut and caraway seeds to skillet. Mix well and warm through stirring occasionally.
- Serve hot over egg noodles.