Cook fresh Kielbaska on hi heat in crock pot for about 3-4 hours. or in oven about 300 degrees for about 3 hours (Note: I am going to add a little apple juice in the crock pot before I add the Kielbaska) . Fresh kelby must be cooked well, because it is fresh, not smoked.
Cabbage: If you use fresh cabbage, shred like for cole slaw, cover with water in large pot & cook for about 3/4 to an hour on medium high heat until soft. Drain away water, put back into pot, add salt, pepper, browned onion, garlic (if you like), about 1/2 to 3/4 bottle of ketchup and about 3/4 cup orange or apple juice, and 1/4th cup brown sugar. Can add a peeled chopped couple of apples too if you like. Cook for about another 1/2 hour.
Then take cooked kielbaska and add to cabbage, cook about another 1/2 hour to let juices go through and serve.
Or if you want to use canned saurkraut, 2 large jars, or cans, rinsed and drained, then add salt, pepper, browned onion, garlic ketchup O.J. or apple juice and 1/4th cup of brown sugar. Cook about 1/2 hour and add your kielbaska & cook another 1/2 hour or so to let meat juices flavor the cabbage. You can add your smoked kielbaska the last 1/2 hour of cooking the cabbage as that just needs to warm up since its smoked it doesn't need to
cook like the fresh kelby.
Hope you enjoy! Pam
(from my patient, Greg H.)
