1 qt. jar Vlasic sauerkraut or whichever brand is available at meat counter
2 beef bouillon cubes
1 c. water
1 med. onion, chopped
4 slices raw bacon, diced
3 tbsp. flour
Kielbasa or smoked sausage

Rinse and drain sauerkraut well. Add beef cubes to water; pour over kraut, cover and boil 20 minutes. Fry bacon, reserving the drippings. Add onion and brown; add flour and brown. When kraut is done, drain and reserve juice. Add kraut juice to flour mixture, stirring constantly. When smooth, add to kraut and mix thoroughly.

Note: Cook Kielbasa until boiling in water; then simmer for 2 hours. Slice and add to Kapusta or serve as a separate dish. Smoked sausage is our preference. Slice, brown in oil and add to Kapusta.