1 large onion, chopped 1 large head cabbage, shopped 1 large can sauerkraut 1 large can tomatoes, chopped 8 slices bacon 2 pounds kielbasa salt and pepper, to taste garlic, 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, and enough water to fill pot. Bring to a boil and then simmer for 2 hours. Cut kielbasa in 3-4" chunks. Add to kapusta. Cook for 1/2 hour. Cool and refrigerate.
Reheat the next day. Wonderful served with thick slices of dark bread.
This is almost exactly like a recipe my godmother used to make when we were younger. I'm not sure what she did different but there was a spice or something extra that she added because the flavor was just a little different. I will make this again to see if I can get closer to what I remember. It's quite good as written though so if you like sauerkraut and kielbasa I recommend it.