Kielbasa, Cabbage, Potato & Onion Diversity Casserole

My MOST DELICIOUS casserole recipe is a combination of German, Irish, Polish, and Cajun influences. This ultimate comfort food soothes the cockles of my little multi-ethnic tummy 8-)

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  lb Polish sausage, sliced (Hillshire Farm's Polska Kielbasa or other smoked sausage)
• 1⁄2 cup butter, plus
•  extra virgin olive oil, for pan
• 1 1⁄2 large onions, sliced
• 2  carrots, diced
• 2  russet baking potatoes, peeled, diced
• 1  red bell pepper, diced
• 1  head green cabbage, cored and thinly sliced
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1 (1 1/4ounce) package  onion soup mix, dry
• 1 2⁄3 cups milk or 1 2⁄3 cups half-and-half
• 2  tablespoons cider vinegar (or white wine vinegar)
• 1  tablespoon sugar
• 4  eggs, lightly beaten
• 2  cups  Ritz crackers, crushed (or Keebler Club or Wheat Thins)
• 1  tablespoon caraway seed

Directions

1. Heat oven to 325º. Butter or spray 9 x 13 casserole dish with Pam.
2. In a large Dutch oven on medium/high heat, sauté sliced sausage in a bit of olive oil until browned. Remove to a bowl.
3. Reduce heat to medium and add butter. Sauté onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized – about 20 minutes. Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings. Bring to boil. Reduce heat to medium-low; simmer for 5 minutes. Remove pot from heat and let cool slightly, then gently stir in eggs.
4. In a large zip-lock bag, crush crackers with caraway seeds. Into the pot of veggies and sausage, add ½ of the cracker mixture. Pour into prepared casserole dish. Dust top evenly with remaining crackers. Bake at 325º for 45 minutes, or until heated through and top is golden brown.