15 oz can sauerkraut
1/4 piece of small head cabbage
1 pork chop
1 pkg Slovenien kielbasa (or your favorite brand)
1 small onion

Rinse kraut lightly. Chop cabbage. In frying pan put some olive oil in, cut up onion and fry sauerkraut on medium high heat until starts to brown..keep stirring to fry all evenly. Put in casserole dish or in deep skillet with cover. Add the cabbage and mix. Sprinkle with 1 teaspoon brown sugar and add pork chop (browned after sauerkraut).

Cut up kielbasa and arrange on top. Season with pepper and about 1/2 teaspoon dry onion soup mix. Add enough water to cover kraut and keep from drying out (depends on how deep the dish/skillet is).

Bake for 1 1/2 hours on 350°F. If drying out, add hot water to keep kraut moistened.

Serve with mashed potatoes and crusty bread. You can make a sandwich out of it, too.

The cabbage sweetens the kraut and makes this a great meal.

Submitted by: Joan Graeser