1 medium head cabbage, shredded (5 cups)
2 large apples, chopped
1 large onion, chopped
1 lb. cooked kielbasa, halved lengthwise and sliced
1 14.5 oz can sauerkraut, drained (or jar, or home made)
2 cloves garlic, minced
1 tbsp. mustard
1/2 cup packed brown sugar
3 tbsp caraway seed
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp oregano leaves

Layer cabbage, apples, onion, kielbasa, sauerkraut, and garlic in a 4-5 quart slow cooker. Add mustard, brown sugar, caraway seed, salt, pepper, and oregano. Pour 1/2 cup water over all. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 3.5 hours.

Serve over mashed potatoes, if desired.

You can use pork, beef, venison, elk, or whatever meat you desire for this dish. Sara gave me the recipe using pork. I cooked it with venison and loved it.

4 loins (or pork, deer, beef, elk, etc.)
2 cans french onion soup (or 1 packet of onion soup mix with 4 cups water)
1/4 cup or so of brown sugar
2 tablespoons beef base (or bouillon), optional

Put the meat in a crock pot. Pour soup on top, add beef base or bouillon. Sprinkle brown sugar on top. Put crock pot on low and cook all day. Use the juices for gravy. Serve with rice, mashed potatoes, or noodles.