Wiener-Kraut Jen shares, “This is based on an old Mennonite recipe. Quick and comforting, perfect for a chilly fall day after working in the yard. We like to serve it over buttered mashed potatoes or spaetzle with extra ground pepper on top.” 1 TB. butter or vegetable oil 4 Polish or German-style sausages (1 1/2-2 lbs.), sliced 1/4-inch thick (we used kielbasa) 1 onion, cut in half and sliced 2 TB. white wine vinegar or apple cider vinegar 2 Cups chopped apples, 2-3 medium (Jen likes Granny Smith) 1 Cup chopped red or green bell pepper, 1 medium 4 Cups sliced or shredded cabbage 1 TB. KRAKOW NIGHTS 1/2 Cup apple juice or cider

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