Kapusta
Ingredients
- 2 large cans sauerkraut in wine
- 1 pound polish kielbasa, cut in 1/2 inch pieces
- 1 onion chopped
- salt
- pepper
- 1 tbsp butter
Instructions
Drain liquid from saurkraut by pressing it in a strainer. Mix saurkraut, polish kielbasa in a bowl. Fry onions in butter until tender. Add to saurkraut mixture. Add salt and pepper to taste. Make sure mixture is combined thoroughly. Bake slowly in a greased casserole at 300 degrees for 2-3 hours, stirring every 45 minutes or so. Slow cooking the kapusta allows flavours to mix.