Kapuzta (Sauerkraut) - cooking recipe

Ingredients

2 lbs Polish sausage, Sliced in 1/2 inch pieces
2 quarts sauerkraut
1/4 head fresh cabbage, coarsely chopped
1 tablespoon caraway seed
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can water, to your liking
1 large onion
3 teaspoons brown sugar
1 dash salt and pepper, to taste

Preparation

Brown onion in hot skillet (about 10 minutes)-Optional.
Combine all the ingredients, except the brown sugar, in a 5 quart Dutch oven or slow cooker.
Mix lightly; simmer all day.
The last half hour of cooking, add the brown sugar.
The longer the better.