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POLISH SAUSAGE, CABBAGE AND KRAUT 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!