Ingredients
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4 lbs sauerkraut, rinsed
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1 cup apple juice
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1 lb smoked pork butt
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1 lb spareribs
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1/4 lb bacon
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1 (28 ounce) can tomatoes
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2 cups water
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2 bay leaves
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black pepper, lots
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salt
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1 lb pork loin chops or 1 lb country-style pork ribs
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1 lb smoked kielbasa
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1/2 cup onion (chopped)
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16 ounces fresh mushrooms
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2 tablespoons flour
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1 ounce mushroom (dried)
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4 lbs heads of cabbage
Instructions
- Brown pork and spareribs in a large heavy pot.
- Add smoked butt with 1 cup of water and simmer for 1 hour.
- Add the sauerkraut and one cup apple juice.
- Chop the cabbage fine and add to sauerkraut.
- Add lots of pepper and salt cover and simmer 1 hour.
- Remove lid and keep pot on a very low simmer.
- In a pan, fry bacon until crisp, then crumble into sauerkraut mixture.
- Remove most of the bacon fat and fry onions and mushrooms and flour until they just brown.
- Mix into sauerkraut mixture.
- Cut kielbasa into slices add to sauerkraut mixture with the tomatoes.
- Bring to a boil, simmer 30 minutes and serve hot with rye bread and mashed potatoes.