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Cabbage (Kapusta)
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.
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Kapusta 04