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The magic of this delicious dish is that it is FAST and SUPER EASY.

I think this recipe calls for some explanation....When I married my husband in 1968,  I was the first non-Polish member of a large family. No aunts, uncles, cousins or siblings had married anyone without Polish heritage before.  My husband Bob was second-generation American but the wonderful traditions of his family's ethnic background awed me.  A beginning cook, I had barely mastered cooking bacon and eggs when I attempted some of the family recipes.  Needless to relate here, none quite turned out well.  ( ha !)  I assure the reader that I tried many recipes to duplicate a traditional Polish kapusta, including making kraut from fresh cabbages.  Trust me.. this in not something you need to do.  My friend Pat made the best kapusta I had ever tasted and it is the dish she brings to family gatherings and potluck dinners.  This is her recipe and I begged for it !   Your friends and family will beg you for it too !  :o)

This Recipe is a quick and easy version of the Polish dish, Kapusta.
The sauerkraut has a mild flavor. The quantity given will serve a crowd.

4 large cans sauerkraut, RINSED well and DRAINED
3 big cans mushrooms stems and pieces
2 packages of smoked kielbasa (Ekrich 2 links to a pkg)
4 big onions, sliced
1 Tablespoon of Kitchen Boquet
bacon drippings

Chop sausage into small pieces. Brown onions in bacon drippings. Add mushrooms and kielbasa and cook for a few minutes while draining and rinsing the sauerkraut. Mix the kraut in and add kitchen boquet to color. Add a little water. Cook for 15 minutes.

You are listening to the Polish folksong "Juz Miesiak Zaszedl Walc"