Cabbage (kapusta)

search

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

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window