Capuzzi

This is my attempt at my mother's recipe. For some reason, it comes out different every time I make it. This side dish was always served at my family's holiday dinners. I love it so much I don't wait for the holidays to make it. Though we claim it's a traditional dish from the Istria-Venezia-Giulia region of Italy, I know some Polish and Hungarian families that make it. Always use sauerkraut from a bag, not canned.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 2  lbs sauerkraut, rinsed and drained
• 2  bay leaves
• 1  lb kielbasa, cut into 1 inch slices
• 8  ounces tomato sauce
• 6  garlic cloves, sliced
• 1  tablespoon oregano (to taste)
• 1  teaspoon salt (to taste)
• 1  teaspoon pepper (to taste)
• 2  teaspoons  hot sauce (to taste)

Directions

1. Drain and rinse sauerkraut.
2. Put sauerkraut in pot and add enough water to cover. Bring to a boil. Reduce heat and simmer for about 30 minutes.
3. Drain and rinse sauerkraut. Squeeze sauerkraut and rinse again.
4. Put sauerkraut back into pot and add enough water to cover. Add bay leaves and bring to a boil. Reduce heat and simmer for another 30 minutes.
5. Drain and rinse sauerkraut. Remove bay leaves. Leave in collander.
6. In the pot used to boil sauerkraut, fry kielbasa over medium heat, tossing occasionally. Add garlic and cook for about 3-5 minutes.
7. Add tomato sauce, oregano, salt, pepper and hot sauce. Cook for about 5 minutes.
8. Toss in sauerkraut and stir to combine. Cook until heated through, about 10 minutes.