1 Hour 30 Minutes
6 (about 1 1/3 cups each)
carrot, cut into ½“ slices
head of cabbage cut into quarters and thinly sliced
(14 ounces) sauerkraut, drained
regular or non-alcoholic beer
Cut sausage into ¼” slices; set aside. Cook bacon in 5-6 quart pan over medium heat until crisp. Add carrot and onion; cook 5 minutes, stirring occasionally.
Stir in all remaining ingredients except sausage. Bring to a boil; reduce heat to medium-low, cover and cook 1 hour, stirring occasionally.
Heat a large non-stick skillet over medium-high heat for 3 minutes. Cook sausage, stirring frequently for 3-4 minutes or until lightly browned. Add sausage to cooked cabbage mixture. Cover and cook 15 minutes. Remove bay leaves and serve.