Kahuna says..try it..you'll like it!! Kahuna 
Polish Kapusta
1 large onion, chopped
garlic to taste(minced)
1 large head of cabbage, chopped/shredded
1 large can sauerkraut(drain and rinse)
1 large can tomatoes, (chopped/diced) May use stewed.
1-tbs brown sugar(heaping)
8 slices bacon chopped(I like smoked hog jowl. )
1 1/2-2 pounds of kielbasa
salt and pepper to taste
Fry bacon and set aside. Saute onion and garlic until brown in bacon
drippings. In a large pot or Dutch oven, add onion, garlic, cabbage,
sauerkraut, tomatoes, garlic, crumbled bacon, salt, pepper, brown sugar,
add 2 cans of water to pot. Bring to a boil and then simmer for 2 hours. Add additional water as necessary. Cut kielbasa in 1-1-1/2 “ pieces. Add to Kapusta. Cook for 1/2 hour. Sprinkle with 2 tablespoons of flour, stir and cook till liquid thickens. Cool and refrigerate. Reheat the next day. Wonderful served with thick slices
of dark bread & mashed potatoes.
****My version of a long made family recipe.
Michael C. Bernardoni 1990
Polish Kapusta
1 large onion, chopped
garlic to taste(minced)
1 large head of cabbage, chopped/shredded
1 large can sauerkraut(drain and rinse)
1 large can tomatoes, (chopped/diced) May use stewed.
1-tbs brown sugar(heaping)
8 slices bacon chopped(I like smoked hog jowl. )
1 1/2-2 pounds of kielbasa
salt and pepper to taste
Fry bacon and set aside. Saute onion and garlic until brown in bacon
drippings. In a large pot or Dutch oven, add onion, garlic, cabbage,
sauerkraut, tomatoes, garlic, crumbled bacon, salt, pepper, brown sugar,
add 2 cans of water to pot. Bring to a boil and then simmer for 2 hours. Add additional water as necessary. Cut kielbasa in 1-1-1/2 “ pieces. Add to Kapusta. Cook for 1/2 hour. Sprinkle with 2 tablespoons of flour, stir and cook till liquid thickens. Cool and refrigerate. Reheat the next day. Wonderful served with thick slices
of dark bread & mashed potatoes.
****My version of a long made family recipe.
Michael C. Bernardoni 1990