Polish Hunters Cassarole (BEGOS = BEE-GOASH)

• 3 medium potatoes, peeled & cut into chunks
• 3 large carrots, peeled & thick sliced
• 1 large onion, coarsely chopped
• 1 small head cabbage, coarsely chopped
• 1 (16 ounce) bag whole kernel corn, frozen
• 1 (16 ounce) bag sauerkraut, drained & rinsed well
• 4 -5 smoked Polish sausage, sliced & & cut into halves
• 3 cups chicken stock
• 4 tablespoons butter
• salt, pepper & caraway seed, to taste

1. Mix everything in a large bowl, except for the chicken stock & butter.
2. Place in a crock-pot.
3. Pour chicken stock over & top with butter.
4. Cook on low for 5-6 hours or until vegetables are tender, but not mushy.
5. ENJOY!

potatoes, carrots, onion, head cabbage, whole kernel corn, sauerkraut, sausage, chicken stock, butter, salt

Taken from www.food.com/recipe/polish-hunters-cassarole-begos-bee-goash-489893 (may not work)