Kielbasa With Fennel Kraut and Peppers

• 1 head white cabbage, finely shredded
• 1 cup cider vinegar
• 3 cups water
• 1 tablespoon salt
• 1 tablespoon fennel seed
• 2 quarts water
• 2 (12 ounce) bottles lager beer (recommended -- Yuengling)
• 3 (1 lb) polish-style sausage kielbasa, each cut into 4 pieces (recommended -- Hillshire Farms)
• 14 cup vegetable oil
• 1 red pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
• 1 green pepper, seeded, cored, and sliced lengthwise into 1/2-inch strips
• salt

1. Kraut:.
2. Combine all ingredients in a Dutch oven.
3. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
4. Kielbasa:.
5. Combine water and beer in a large pot.
6. Bring to a simmer over medium heat.
7. Slip in sausages and cook 15 to 20 minutes.
8. Peppers:.
9. Heat oil in a large nonstick skillet over high heat.
10. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
11. Serve kielbasas with the kraut and peppers.

white cabbage, cider vinegar, water, salt, fennel seed, water, bottles lager, sausage kielbasa, vegetable oil, red pepper, green pepper, salt

Taken from www.food.com/recipe/kielbasa-with-fennel-kraut-and-peppers-170808 (may not work)