Kapuzta (Sauerkraut)

Submitted by Sarah_Kay

"This is our family recipe. I usually enjoy to use smoked polish sausage with this. I really like how it tastes when it soaks in the sauerkraut all day. I serve it with fresh kielbasa for the traditionalists too."

 

• Ready In: 6hrs 20mins
• Ingredients: 9
• Serves: 16

ingredients

• 2 lbs Polish sausage, Sliced in 1/2 inch pieces
• 2 quarts sauerkraut
• 1⁄4 head fresh cabbage, coarsely chopped
• 1 tablespoon caraway seed
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can water, to your liking
• 1 large onion
• 3 teaspoons brown sugar
• 1 dash salt and pepper, to taste

directions

1. Brown onion in hot skillet (about 10 minutes)-Optional.
2. Combine all the ingredients, except the brown sugar, in a 5 quart Dutch oven or slow cooker.
3. Mix lightly; simmer all day.
4. The last half hour of cooking, add the brown sugar.
5. The longer the better.

Reviews

[CJAY8248]

I halved this recipe because there's only 2 of us. I used smoked sausage and the crockpot. This smelled so good I could barely wait for it to get done. We really enjoyed this meal and will definitely make it again. Thanks for sharing. Made for Spring PAC 2012.