Kapuzta Sauerkraut Recipe

Ingredients for Kapuzta Sauerkraut

• Polish Sausage
• 1 medium head of sauerkraut, drained
• Cabbage
• Caraway Seed
• Cream Of Mushroom Soup
• Water
• 1 medium yellow onion, finely chopped
• 2 tablespoons brown sugar
• Salt And Pepper

How to Make Kapuzta Sauerkraut

1. **Sauté the Onion (Optional):** Finely chop 1 medium yellow onion. Sauté in 1 tablespoon of olive oil in a large skillet over medium heat until softened, about 5 minutes. Set aside.
2. **Combine Ingredients:** In a 5-quart Dutch oven or slow cooker, combine 1 pound smoked Polish sausage (kielbasa), roughly chopped; 1 medium head of sauerkraut, drained; 1 (14.5 ounce) can diced tomatoes, undrained; 1 cup chicken broth; 1 teaspoon caraway seeds; 1/2 teaspoon black pepper; and the sautéed onion (if using).
3. **Mix Gently:** Stir the ingredients together gently to combine.
4. **Slow Cook:** Cover and cook on low for 6-8 hours in a slow cooker, or simmer gently on the stovetop over low heat for 4-5 hours, stirring occasionally.
5. **Sweeten & Finish:** During the last 30 minutes of cooking, stir in 2 tablespoons of brown sugar. Taste and adjust seasoning as needed.
6. **Serve:** Serve hot. Garnish with fresh kielbasa slices (optional) and a dollop of sour cream or crème fraîche for an extra touch of richness. Enjoy!