Polish Hunters Cassarole (BEGOS = BEE-GOASH)

While on vacation this summer, we stopped at our favorite Polish bakery in Pulaski,WI. Besides their wonderful breads & pasteries, they carry a nice variety of Polish delicacies in the freezer section. Some from various places in Chicago, but mostly made right there at the bakery. This BEE-GOASH caught my eye, so I bought a one pound container...I wish I had bought more. We live on the west side of WI, so it's hard for me to just go & buy more. I looked at the ingredients on the label & decided to try my hand at making it. I think I came pretty close. Hope you enjoy it!!! NOTE: Amounts are approximate, so adjust as needed.

• Ready In: 6 hrs 30 mins
• Serves: 6-8

Ingredients

• 3  medium potatoes, peeled & cut into chunks
• 3  large carrots, peeled & thick sliced
• 1  large onion, coarsely chopped
• 1  small  head cabbage, coarsely chopped
• 1 (16 ounce) bag whole kernel corn, frozen
• 1 (16 ounce) bag sauerkraut, drained & rinsed well
• 4 -5  smoked Polish sausage, sliced & & cut into halves
• 3  cups  chicken stock
• 4  tablespoons butter
•  salt, pepper & caraway seed, to taste

Directions

1. Mix everything in a large bowl, except for the chicken stock & butter.
2. Place in a crock-pot.
3. Pour chicken stock over & top with butter.
4. Cook on low for 5-6 hours or until vegetables are tender, but not mushy.
5. ENJOY!