Polish Sauerkraut And Kielbasa - cooking recipe

Ingredients

1 large bag sauerkraut
1 small head cabbage, chopped
1 can stewed tomatoes
1 lb. Polish kielbasa (sausage)
12 peppercorns
3 bay leaves
1 Tbsp. caraway seed
2 Tbsp. gin (optional)

Preparation

Open and squeeze juice from sauerkraut.
In a large roaster, layer sauerkraut, cabbage and tomatoes.
Sprinkle with peppercorn, bay leaves, caraway seed (and gin).
Break kielbasa (do not cut) into 2-inch pieces and arrange over top.
Cover and bake in slow oven (250\u00b0 to 275\u00b0) for 4 to 6 hours.
This dish can be prepared ahead and is even better the second day.