2 tbsp. vegetable oil
1 lg. onion, chopped (1 c.)
1 tsp. minced garlic
2 (16 oz.) cans sauerkraut, rinsed and drained
1 (16 oz.) can tomatoes, undrained and tomatoes broken up
1 tbsp. caraway seeds
8 sm. red-skinned potatoes (1 1/2 lbs.), narrow strip of peel pared off
around middle
1 lb. fully cooked Kielbasa
Chopped parsley (for garnish)

Heat oil in 5 quart Dutch oven over medium heat. Add onion and cook about 5 minutes until translucent. Add garlic; cook 1 minute longer. Stir in sauerkraut, tomatoes, and caraway seeds. Put potatoes in single layer on top. Bring to a boil; reduce heat. Cover and simmer 30 minutes or until potatoes are almost tender. Stir into sauerkraut mixture. Place sausage on top. Cover and simmer 10 minutes or until potatoes are tender and sausage is hot. To serve, cut sausage into 1 inch thick slices. Sprinkle with parsley.