Kielbasa, Cabbage, Sauerkraut And Potato Casserole

Heat oven to 325 degrees F. Butter or spray 9" x 13" casserole dish with nonstick cooking spray.

In a large Dutch oven on medium/high heat, saute sliced sausage in a bit of olive oil until browned. Remove to a bowl.

Reduce heat to medium and add butter. Saute onions, carrots, potatoes, bell pepper, and cabbage until lightly caramelized, about 20 minutes.

Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage, drippings and drained sauerkraut. Bring to boil. Reduce heat to medium-low and simmer for 5 minutes.

Remove pot from heat and let cool slightly, then gently stir in eggs.

In a large zip-lock bag, crush crackers with caraway seeds. Into the pot of veggies and sausage, add 1/2 of the cracker mixture. Pour into prepared casserole dish. Dust top evenly with remaining crackers.

Bake at 325 degrees F for 45 minutes, or until heated through and top is golden brown.