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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This is a truly authentic Old World recipe —friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day! Ingredients:
1-1/2 pounds pork stew meat |
1 medium onion, chopped |
1-1/2 pounds smoked polish sausage, cut in 1/2-inch slices |
1 quart sauerkraut, rinsed and well drained |
2 cups coarsely chopped cabbage |
1 tablespoon caraway seeds |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
pepper to taste |
Directions:
1. In a large skillet, brown pork and onion until pork is no longer pink. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until pork is tender. Yield: 6-8 servings.
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