1 1/2 lbs. pork cut in bite size pieces
1 med. onion chipped
1 1/2 lbs. Polish sausage, sliced
1 qt. sauerkraut
1 head fresh chopped cabbage
1 tbsp. caraway seed
1 c. cream of mushroom soup
Pepper to taste

Brown pork and onion in hot skillet until pork is cooked through. Combine all ingredients in 5 quart Dutch oven. Mix lightly and simmer all day. (The longer you cook this, the better it tastes). Yield: 6 to 8 servings.