Shelly's Recipe

KAPUSTA / POLISH CABBAGE

Category: Cabbage

1 to 1 1/2 lb pork butt
1 large onion, sliced
1 large onion, diced
1 jar sauerkraut
1 head cabbage
1/4 cup butter
1 cup chopped salt pork (bacon)

Bake pork butt at 350 degrees, with 1 cup water, covered. After 1 hour, add 1 onion, sliced. Cover again and bake until the meat falls apart (about 30 to 45 minutes or so).

In saucepan, saute 1 large onion, chopped in 1/4 cup butter until onions are light brown. Add 1 cup chopped salt pork (bacon) and brown.

Drain the juice from a jar of sauerkraut (save the juice). Parboil the sauerkraut and drain. Shred a large head of cabbage and rinse under hot water. Drain. Combine sauerkraut and cabbage in a large pot. Add 2 cups water, salt and pepper. Add sauteed onions, salt pork, the oven baked pork and juices. Cook on low heat for one hour. Add back in the sauerkraut juice in reserve to your taste. Cook until the cabbage is the texture you like.