Kielbasa,Cabbage, Sauerkraut and Potato Casserole

lb Kielbasa sausage, sliced
1/2 cup butter
extra-virgin olive oil
1 1/2 large onions, sliced
2 carrots, diced
2 russet baking potatoes, peeled, diced
1 red bell pepper, diced
3/4 head green cabbage, cored and thinly sliced
1 can drained Sauerkraut
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (1 1/4 ounce) package onion soup mix, dry
1 2/3 cup milk or half-and-half
2 tablespoons cider vinegar
1 tablespoon sugar
4 eggs, lightly beaten
2 cup Ritz crackers, Keebler, Club or Wheat Thins, crushed
1 tablespoon caraway seeds

Heat oven to 325 . Butter or spray 9 x 13 casserole dish with Pam. In a
large Dutch oven on medium/high heat, saute sliced sausage in a bit of
olive oil until browned. Remove to a bowl. Reduce heat to medium and add
butter. Saute onions, carrots, potatoes, bell pepper, and cabbage until
lightly caramelized - about 20 minutes. Add salt, pepper and onion soup
mix. Stir in milk, vinegar, and sugar. Add sausage, drippings and drained
Sauerkraut Bring to boil. Reduce heat to medium-low; simmer for 5 minutes.
Remove pot from heat and let cool slightly, then gently stir in eggs. In a
large zip-lock bag, crush crackers with caraway seeds. Into the pot of
veggies and sausage, add 1/2 of the cracker mixture. Pour into prepared
casserole dish. Dust top evenly with remaining crackers. Bake at 325 for
45 minutes, or until heated through and top is golden brown.

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