Kapuzta (Sauerkraut)

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: 6 hrs 20 mins
• 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 3/4ounce) can  cream of mushroom soup
• 1 (10 3/4ounce) 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.