Cabbage w/ smoked meats

6 Servings

Ingredients

Quantity Ingredient
4 cups Shredded cabbage leaves
1 pounds Pork shoulder boneless
2 tablespoons Bacon grease or oil
2 cups Sauerkraut
2 eaches Bay leaves
6 eaches Peppercorns
3 eaches Onions medium chopped
1 teaspoon Allspice
1½ pounds Smoked sauage <Kielbasa is works well>
1 pounds Smoked ham dry if possible
3 tablespoons Flour
2 tablespoons Lard or Crisco
1 cup Ham stock

Directions

Brown the pork shoulder in a large Dutch oven in the bacon grease.

Remove, drain sauerkraut and save the liquid. Cook onions until clear, add cabbage & sauerkraut. Mix, add the bay leaves, allspice, & peppercorns. retrun the pork shoulder to the pot, cover, and cook over a low heat for 1 hour or until the pork is tender, Skim off the grease and add the ham, sauage, & sauerkraut juice. Cook for ½ hour. cook the flour in the lard or Crisco until golden add the ham stock and pour into the main pot stirring well. Heat to boiling and simmer until the sauce thickens. Slice the pork and sauasage into managebale pieces and serve over the cabbage mixture. ORIGIN: Tanya Kamnotsky, Kiev, Ukraine, circa 1996

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