Bigos
1 medium onion, peeled and thinly sliced
1/4 cup oil
1 8-ounce can Steinfeld's Sauerkraut, well drained
1 cup packed sliced cabbage
1 teaspoon Hungarian sweet paprika
1/2 teaspoon caraway seeds
4 tablespoons tomato paste
1/2 pound Kielbasa sausage, cut into slices or small chunks
2 tablespoons vodka, optional
1/2 cup dry red wine
Salt and Pepper to taste
In medium size pot or large skillet, saute onion in oil for 10 minutes over low heat. Do not brown. Add sauerkraut and cabbage. Cover pot and simmer 20 to 30 minutes or until cabbage is tender. Stir occasionally stir in paprika and caraway seeds. Simmer 2 minutes, stirring to bring out paprika
flavor. Add tomato paste, kielbasa, vodka, wine salt and pepper to taste. Cover and cook over low heat 30 minutes, stirring occasionally. Yields 2 serving
The Oregonian