Polish Cabbage (Kapusta) Recipe

1 pound Pork Butt
1 cup Water
Bake these 2 ingredients for 1 hour on 350 degrees-covered with foil.
Open foil after the hour and add 1 large sliced onion.
Cook this another 45 minutes.

The meat should fall apart when done.

Meanwhile, continue with the following:

27 oz. Can of Sauerkraut, drained but save the juice for later.
Rinse the sauerkraut.
1 large Head of Cabbage shredded. Rinse and drain.

Combine the sauerkraut and cabbage in a large pot. Add about 2 cups of water or beef or pork broth. Add the pulled pork and all the juices and fat from pan, onion,salt and pepper to taste.

In a frying pan:

Saute' in 1/4 cup butter - 1 large chopped onion until golden.
Add that to cabbage mix in pot.

In the same fry pan, lightly brown 1 cup chopped salt pork.
Add that to cabbage mix also.

Cook all of this in the pot on low heat for 1 hour. Now add as much sauerkraut juice as you would like. Depends how you like that flavor. Simmer another 30 minutes or until the cabbage is tender. Enjoy.