Kapusta

1. 1

   In a large pot, melt 2 tablespoons of butter on medium-low heat.

2. 2

   Add onion and salt pork.

3. 3

   Saute until onion is light brown (do not burn).

4. 4

   Add cabbage; stir and cover.

5. 5

   Cook on low until cabbage starts to get limp.

6. 6

   Mix in sauerkraut.

7. 7

   Cook, covered, on low for an hour, stirring occasionally.

8. 8

   Add a cup of water if mixture starts to dry out.

9. 9

   Water may be added throughout cooking. Add kielbasa and cook for at least 2 hours on low.

10. 10

    The longer you cook it, the more flavorful it will be.

11. 11

    Add butter, salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.