Kapusta (Sausage & Sauerkraut)

1 head cabbage
2 cups sauerkraut
2 cups onions
3 slices bacon
16 oz lean kielbasa




Slice the onions and bacon.
In a medium size pot, saute' on medium until the onions are a golden color.
Shred the cabbage.
Add to the pot and cover.
Lower the heat to medium low and cook until the cabbage starts to get limp (about 20 minutes.)
Add the sauerkraut.
If you are a major vinegar fan, add sauerkraut without rinsing, otherwise rinse it.
Stir often.
Cut the kielbasa into small slices (about 1/4 -1/2 inch thick) and add to the pot.
Let simmer for at least an hour and a half, stirring often. The longer you cook it, the better the flavors mix.
You can also do this in a slow cooker.
This dish should have lots of "juice".
If it seems to be too dry, add a little water.
Serving size-one cup.


Number of Servings: 12

Recipe submitted by SparkPeople user ALOUETTE99.