Kielbasa, Cabbage, Potato & Onion Diversity Casserole

• 1 lb Polish sausage, sliced (Hillshire Farm's Polska Kielbasa or other smoked sausage)
• 1/2 cup butter, plus
• extra virgin olive oil, for pan
• 1 1/2 large onions, sliced
• 2 carrots, diced
• 2 russet baking potatoes, peeled, diced
• 1 red bell pepper, diced
• 1 head green cabbage, cored and thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (1 1/4 ounce) package onion soup mix, dry
• 1 2/3 cups milk or 1 2/3 cups half-and-half
• 2 tablespoons cider vinegar (or white wine vinegar)
• 1 tablespoon sugar
• 4 eggs, lightly beaten
• 2 cups Ritz crackers, crushed (or Keebler Club or Wheat Thins)
• 1 tablespoon caraway seed

1. Heat oven to 325u0b0. Butter or spray 9 x 13 casserole dish with Pam.
2. In a large Dutch oven on medium/high heat, saute sliced sausage in a bit of olive oil until browned. Remove to a bowl.
3. Reduce heat to medium and add butter. Saute onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized - about 20 minutes. Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings. 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.
4. 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 325u0b0 for 45 minutes, or until heated through and top is golden brown.

sausage, butter, extra virgin olive oil, onions, carrots, potatoes, red bell pepper, green cabbage, salt, ground black pepper, onion soup mix, milk, cider vinegar, sugar, eggs, crackers, caraway seed

Taken from www.food.com/recipe/kielbasa-cabbage-potato-onion-diversity-casserole-208354 (may not work)