Ingredients for the cabbage:

• 4 strips bacon, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 large head cabbage, quartered, cored and shredded
• 1 (15 oz) can diced tomatoes, undrained
• 1 cup sauerkraut, lightly drained
• 1/4 tsp Dave’s Ancho Powder 
• 1 tbsp Hog’s Ass Garl;ic Habanero Hot Sauce
• salt & pepper, to taste
• 1 package kielbasa, cut on the diagonal in 1 inch pieces

Ingredients for the potatoes:

• 2 medium potatoes, peeled and cut into chunks
• 1 large sweet potato, peeled and cut into chunks
• 3 tbsp butter
• 3 oz cream cheese
• 3 tbsp milk
• salt & pepper, to taste

Instructions

Place potatoes in a pot, cover with water, and bring to a boil over medium-high heat. Boil until potatoes are tender, drain, and return to pot. Add butter, cream cheese, milk, s&p, and mash everything together.

Meanwhile, add bacon to a large pot and cook over medium heat until crispy. Add the onion and continue cooking until softened, about 10 minutes.

Add the cabbage, tomatoes and sauerkraut.

Cover and cook, stirring occasionally, until cabbage begins to soften, about 10 minutes. Season with Dave’s Ancho Powder , Hog’s Ass Garl;ic Habanero Hot Sauce, s&p, and continue cooking, uncovered until cabbage is tender and most of the liquid has evaporated, about 10 minutes. Add the kielbasa, cover, and cook about 5-7 additional minutes until kielbasa is heated through.

Toss everything together.

Serve over mashed potatoes.