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.