Cabbage (kapusta)

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Cabbage (kapusta)

Ingredients

  • Bake a 1 to 1 1/2 lb. pork butt at 350 degrees, with 1 cup water,
  • covered. After baking for 1 hour, and the pork has begun to brown
  • lightly, add 1 large onion, sliced. Continue baking for 45 minutes,
  • or when meat is falling apart. While the pork butt in baking, drain
  • juice from 1 (27 oz.) can of sauerkraut, reserving the juice for
  • later. Parboil sauerkraut and drain. Shread a large head of cabbage
  • and rinse under hot water and drain. Combine the sauerkraut and
  • cabbage in a large pot. Add the cut-up prok, and all the juices,
  • onion and fat from baking pan to the pot. Add 1 to 2 cups water,
  • salt and pepper. In a frying pan, saute 1 large chopped onion till
  • light brown, in 1/4 cup butter, add to pot. In same frying pan,
  • lightly brown 1 cup chopped salt pork, then add to pot. Cook all
  • in the pot on the top of the stove on low heat, or just to a low
  • simmer, for 1 hour. Taste. At this point add as much of the reserved
  • sauerkraut juice to your liking. Continue cooking and tasting for
  • another 30 minutes or until the cabbage is of the texture you like.

Instructions

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