Kapusta, Kapusta

What the heck is Kapusta, you ask. Well, simply put, it's baked pork and kraut with a polish twist. I first made this several years ago by just tossing some stuff into my crock pot but my polish mother-in-law came by and declared it the best "Kapusta" she'd ever had! I'd never heard of Kapusta before and was just making up the recipe as I went along, so I was surprised, but inlooking at several other receipes for it, I too think mine's the best. Here's one that's close, but not as good as mine: http://www.recipesource.com/ethnic/europe/polish/cerveny-kapusta1.html">RecipeSource: Cerveny Kapusta

And now here's mine:

Lorence's Kapusta
1 lb polish sausage, cut into inch long slices
1 1/2 pounds boneless pork chops, cut into bite sized cubes
4 or 5 hot dogs (leave 'em whole!)
1 tablespoon caraway seed
3 medium potatoes, cut into bite sized cubes
1 large tomato, diced
2 tart apples, pared and cut into cubes
1 large onion, sliced
1 tablespoon brown sugar
32 ounce bag of sauerkraut, (juice and all)

Turn a large crock pot on high. Put all of the ingredients into the crock pot and try to get it all mixed as best as you can.
Cook on high 4 hours or so, and stir it up after about 2 hours.
Turn it down to low and cook for another 2 or 3 hours (or as long as you want!).

That's it. Serve it hot with some bread. We often use steamed hot dog buns (let them sit on top of the Kapusta in the covered crock pot for 5 minutes or so...

Try it and tell me what your think.