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Cabbage W/ Smoked Meats

ethnic, european, main dish, meats, vegetables

4 cup shredded cabbage leaves
1 lb pork shoulder boneless
2 tablespoon bacon grease or oil
2 cup sauerkraut
2 each bay leaves
6 each peppercorns
3 each onions medium chopped
1 teaspoon allspice
1 1/2 lb smoked sauage
1 lb smoked ham dry if possible
3 tablespoon flour
2 tablespoon lard or crisco
1 cup ham stock

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 1/2 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

Yield: 6 servings

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