1/2 large Onion, diced

3 Tbsp Butter

1/2 head of Cabbage

1 lb Sauerkraut, packaged or canned, drained and rinsed twice

Water

1 lb  Mushrooms, white

2 tsp Caraway seeds

Black Pepper

Salt to taste (use sparingly)

1 lb Polish Keilbasa

Slice cabbage into one inch pieces, cutting first lengthwise then cutting into shorter pieces.  Slice mushrooms.

Saute onion in butter until translucent.  Add cabbage and sauerkraut to pot.  Add water to 2 inch depth and reduce to low heat.  Cover and simmer about 10 minutes. Add mushrooms and caraway seed.  Season with pepper.  Cover and continue simmering, adding water to pot to maintain 1 to 2 inches of water, until cabbage is cooked and very soft, about 20 minutes to one hour.

Simmer Kielbasa in water in frying pan for 10 minutes.  Turn over and heat all the way through. Remove to cutting board.  Slice into 2 inch pieces.  Serve with Kapusta.  Add pierogi if desired.