For the kraut:
1 head white cabbage, finely shredded
1 cup cider vinegar
3 cups water
1 tablespoon salt
1 tablespoon whole fennel seeds
For the kielbasa:
2 quarts water
2 (12-ounce) bottles lager (recommended: Yuengling)
3 (1-pound) Polish-style sausage kielbasa, each cut into 4 pieces (recommended: Hillshire Farms)
For the peppers:
1/4 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
Kraut:
Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
Kielbasa:
Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
Peppers:
Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
Serve kielbasas with the kraut and peppers.
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