Recipe - Kolbasa And Sauerkraut

4 pound Kolbasa sausage; cut in 1"
pieces
2 lg Sauerkraut; (cans)
16 ounce Tomatoes; canned, cut up
2 lg Onions; chopped
4 Bay leaves
1 pn Basil

Combine all ingredients and simmer for 2 hours. Remove bay leaves before
serving.

Wow, what a weekend we had! Saturday we went to the Alan Jackson concert
and Sunday we went to an auto show *and* food festival at St. Nicholas
Russian Orthodox Church in a nearby town. We ate so much I thought we would
explode! We had stuffed holupki (cabbage), kielbasa & kraut, pirogi (meat
pie), haluski (potato/cheese dumplings), and pigachi (cheese/potato bread).
The Sisterhood of St. Olga cooked all this food and served it to us in
grand style! Of course they had cookbooks to sell and of course I bought
one. ;^) This is all Slavic food. The introduction says the Church was
organized in 1894 by Slovak immigrants who migrated from the
AustroHungarian Empire. Many came from Galacia and the Carpatho Mountains,
which is now part of Slovakia.

Wherever they came from, these people know how to cook. I have never liked
sauerkraut in my life. I was eating this marvelous sausage dish and asked
my dh if he knew what it was. He looked at the menu and said "Uh, Honey,
it's sauerkraut!" Guess I like sauerkraut cooked this way! The stuffed
cabbage was absolutely wonderful too. I'll send that one in next. No
scanner hand typing this stuff in. Here's the kielbasa and kraut recipe.

Recipe by: Dobro VideGood Cooking Cookbook

Posted to recipeludigest Volume 01 Number 192 by Sewgoode@aol.com on Nov
3, 1997