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Emeril's Kielbasa And Cabbage


  • 2 pounds kielbasa, smoked or fresh
  • 2 pounds thick-sliced smoked pork loin
  • 2 large onions, thinly sliced
  • 1 teaspoon juniper berries
  • 1 teaspoon whole black peppercorns
  • 10 whole cloves
  • 8 whole allspice
  • 3 bay leaves
  • 3 Gala or similar apples, unpeeled, cored, and cut into 1-inch pieces
  • 2 pounds freshly made sauerkraut
  • 1 head of green cabbage, shredded
  • 4 cups water
  • 4 cups Polish lager


  • Preheat oven to 350 degrees. Place large heavy pot over medium-high heat. Add sausages and pork loin. Sauté until the sausages and loin start to brown, about 5 minutes.
  • Add onions, spices, and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut and fresh cabbage. Add water and beer. Boil 10 minutes. Cover the pot and bake for 1 hour.
  • Arrange sauerkraut and meats on platter and serve warm.

Recipe Details