POLISH SAUSAGE, CABBAGE AND KRAUT
2 lb. sausage (Hillshire
2 (8 oz.) cans Bavarian
sauerkraut with caraway,
1/2 small head cabbage, thinly
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
Note: May be prepared using all sauerkraut or all
cabbage, if desired. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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