1 lb. can sauerkraut
1 lg. potato diced
1 lg. carrot sliced thin
1 bay leaf
Whole black pepper to taste
2 med. sized onions diced
1 clove crushed garlic
1/2 sm. cabbage (about 1 lb.)
1 can Hunt's tomato sauce
Salt & spices to taste if desired
Mushrooms, optional

Use a 4 quart pot with cover. Fill half full with water and salt; bring it to a boil. Add sauerkraut to the pot after washing once. Now add diced potatoes, carrot and bay leaf, black pepper. Cover and cook at medium heat. Saute onions and garlic in oil or Lenten butter until brown. Add this to the pot and continue cooking. Now slice fresh cabbage and add to the pot. Add a can of tomato sauce; cover pot and continue cooking on low flame. Don't cook it more than 1 1/2 hours. Fried mushrooms can be added if desired.