Kiszona Kapusta (Sauerkraut)

Description: Kiszona Kapusta (Sauerkraut) has been a deeply engraved part of Polish culture over all of the years. It contains good source of nutrients so during the time before refrigerators were invented it could be easily preserved during the winter. It acted as a main source of nutrients during the winter. It often eaten on weddings, Christmas, festivals, and Easter.

Ingredients:

2 lbs of sauerkraut

6 balls of pepper

5 bay leaves

1-2 onions

1 1 foot sausage

2 tbs of tomato paste

Directions:

1. Rinse sauerkraut under cold water.

2. Cut sauerkraut into smaller pieces.

3. Put inside a large pot and cover the sauerkraut with water.

4. Put about 5 bay leafs on top.

5. Put 6 pepper balls on top.

6. Turn on heat to medium.

7. Cut sausage into small diced pieces.

8. Cut onions into small pieces then fry in frying pan with medium heat.

9. Add sausages and onion to the pot.

10. Add 2 tbs of tomato paste into the pot.

11. Cook mixture in pot for about 20-30 minutes, mixing every 3 minutes, and then serve.