1 lb. sauerkraut
1 1/2 c. apple juice (or cider)
1 lb. Kielbasa
1/2 - 1 tbsp. caraway seeds

Drain sauerkraut in colander; rinse under cold water and drain. In a 4-quart Dutch oven combine sauerkraut, juice or cider, and caraway seeds. Cover; bring to a boil.

Wash kielbasa and dry on paper towels. Prick all over with a fork. Place on top of sauerkraut. Reduce heat; simmer gently, covered, for 20 minutes or until meat is cooked through. (4 servings)