Kapusta (Polish)
1 large onion, chopped
1 large head of cabbage, chopped
1 large can sauerkraut
1 large can tomatoes, chopped
8 slices of bacon
1 1/2-2 lbs. kielbasa
salt and pepper to taste
garlic to taste
Fry bacon. Saute onion and garlic until brown. In a large pot or dutch
oven, add onion, garlic, cabbage, sauerkraut, tomatoes, crumbled bacon,
slat and pepper and enough water to fill the pot. Bring to a boil then
simmer for 2 hours. Cut kielbasa in 3-4 inch pieces. add to kapusta.
Cook for 30 minutes. Cool and then refrigerate. Serve warm the next day.
This is wonderful for a cold winter day!
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