1 lb. kielbasa or other smoked sausage, cut into 1 inch pieces
1 lb bacon, thick sliced or you can get slab bacon and cut it into chunks
1 medium cabbage, cut into chunks
1 large onion, sliced
1/4 c. water
2 tbl caraway seeds (optional)
In a Dutch Oven or similar pot cook the bacon until crispy, remove and drain on paper towels. Brown sausage in the drippings and then remove. Drain all but 1 tbl. of dripping from the pot. Add onions and cook until softened but not browned. Add cabbage & caraway and stir to coat with the pan drippings. Add water, cover and simmer for 20 minutes. Add sausage and simmer for 20 minutes more. Crumble bacon, mix into sausge & cabbage and serve.
This is a good cold night recipe but doesn't keep well it dripping will congeal and it's hard to reheat without burning the cabbage.