POLISH SAUSAGE, CABBAGE AND KRAUT

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2 lb. sausage (Hillshire
kielbasa)
2 (8 oz.) cans Bavarian
sauerkraut with caraway,
drained
1/2 small head cabbage, thinly
sliced
1 large onion, thinly sliced
1 pared apple, quartered,
cored and sliced
1 1/2 tsp. dill weed
2 Tbsp. water

Place sauerkraut, cabbage, onion and apple in slow
cooker (crock-pot). Add sausage, cut into 1/2-inch thick
slices; add dill weed to water and pour over all. Cover and
cook 6 to 8 hours on low setting or 4 to 5 hours on high
setting. Stir several times during cooking when using high
setting only.
Note: May be prepared using all sauerkraut or all
cabbage, if desired.

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