Ukrainian Fried Sauerkraut

You don't think you like sauerkraut? This is actually just half sauerkraut with all the juices squeezed out, and half cabbage. I am still getting used to having a mandoline, and I kept cutting until I had taken off an equivalent weight of cabbage to the sauerkraut. The onion is sauteed and then the cabbages are added and cooked for a long time. This is the way the Ukrainian ladies that immigrated a long time ago make it for Church. They recommend using a slow cooker for making big batches. They had some other secrets, which I made the mistake of not writing down, but will try and find out and add later. This must be served with a really good kielbasa and boiled potatoes for an authentic meal.