For Polish Kaputska, organize 1 large onion, 1 large can or bag of sauerkraut, 2 pounds kielbasa, one head of cabbage and 8 slices of bacon. You also need 1 large can of tomatoes, garlic, salt and pepper to taste. Cook slowly on the stove-top for 2 1/2 hours.
Heat a skillet on the stove, and add the slices of bacon. Cook until the fat renders out and the bacon crisps. Remove the bacon, and set it aside on a plate lined with paper towels to absorb excess grease. Next, place the sliced onions and garlic in the pan, and cook them in the bacon drippings until they turn golden brown.
Put the onions, garlic, crumbled bacon, tomatoes and sauerkraut in a Dutch oven or similarly deep pan. Cut up the cabbage, and add it to the pan, along with salt and pepper to taste. Fill the pot with water, and bring the contents to a boil, then reduce to a simmer, and cook for roughly two hours. Cube the kielbasa, and add it to the pan after the two hours has elapsed, then continue simmering everything for an additional half-hour. Serve with a fine dark bread. This recipe feeds approximately six people.