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Polish Hot Pot

1 pound kielbasa or Polish sausage
1 Bermuda onion -- sliced
4 cups red cabbage -- shredded
1 can pie-sliced apples (1 lb. 4-oz. )
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon caraway seeds -- (opt. )
1 bay leaf
1/2 cup beer
1 can condensed chicken broth

Score kielbasa all around and place in an slow cooker.

Layer onion, cabbage, and apples in cooker, sprinkling each with part of the salt and pepper; sprinkle with caraway, if used; add bay leaf. Pour beer and chicken broth over; cover cooker.

Cook on low (190F to 200 degrees F) for 6 hours, or on high (290F. to 300 degrees F) 3 hours, or until cabbage is very tender. Spoon vegetables into a heated casserole; top with whole cooked sausage.

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