Crockpot recipe I adapted from “The Everything Slow Cooker Cookbook” by Margaret Kaeter, 2002.
1-1/2 lbs. keilbasa 2 medium yellow onions 4 medium potatoes 4 carrots 1 red bell pepper 2 garlic cloves 1-1/2 heads green cabbage 1 cup dry white wine 1 tablespoon Dijon mustard 3/4 teaspoon caraway seeds 1/2 teaspoon freshly ground black pepper 3/4 teaspoon sea salt
Cut the keilbasa into 3-inch pieces. Peel the onions and chop into 1-inch pieces. Peel the potatoes and cut into 1-inch cubes. Peel carrots and slice into 1-inch pieces. Remove the stem and seeds from the red pepper and chop into 1/2-inch pieces. Peel the garlic and mince with a sharp paring knife. Shred the cabbage into 1/4-inch strips with a sharp kitchen knife.
Combine all ingredients in the slow cooker. Cover and cook on low setting for 7 to 8 hours.
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