KAPUZTA

 This recipe may be baked in the oven and slow cooked in the slow cooker.

1 1/2 lbs fresh pork (any type), trimmed, cut into bite-sized pieces

1 medium onion, chopped

1 1/2 lb Polish sausage, sliced into 1/2" pieces

1 qt sauerkraut, fresh preferred

1/4 head fresh cabbage, coarsely chopped

1 tbsp caraway seed

1 can (10 3/4-oz) cream of mushroom soup

Black pepper to taste

Brown pork and onion in a hot skillet until pork is cooked through, about 10 minutes. Combine with the remaining ingredients into an oven-proof Dutch oven or into a slow cooker/crock pot. Mix lightly, simmer all day. The longer this simmers, the better it is.

Yield: 6 to 8 servings

file photo used for reference