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1
Cut the cabbage in quarters, carefully cut out the stem. Slice it crossways to 1/8 to 1/4 inch wide bands. Do the whole cabbage and add to a large soup pan with 1/4 to 1/2 cup water and put on medium-low heat, covered, folding occassionally till reduced to atleast 1/2 volume.
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2
Drain and mix (hands work best) with rinsed and drained saurekraute. Set aside momentarily.
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3
Place the porkchops in the soup pan with 1/4 cup of the chickenbroth and cook over low heat till white, remove and set aside.
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4
Put mixed and reduced cabbage and saurekraute into soup pan with *combined remaining chicken broth and soup.
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5
Add Oldbay, pepper, and bayleaf.
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6
Fold over medium low heat and cover.
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7
In large saute' pan, cook onion and mushrooms over low to meduim low heat till onions are clear,10 to 15 minutes, do not let butter brown. Add garlic during the last minute. Do not burn the garlic, it will RUIN the whole recipe. Use just a tablespoon of white wine to release the flavor from the pan and swish the pan round, pour the contents directly into the soup pan, fold in.
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8
Put porkchops on top and cook over low heat 2 hours.
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9
Folding occassionally to prevent burning, paying attention to the pork.
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10
*At this point you could put it into a slowcooker. I prefer to wait till adding the kielbasa, adding it any earlier will cause it to have already fallen apart by the time the pork begins to turn to fall apart.
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11
In the same large saute' pan, lightly saute' the cut kielbasa in butter over meduim heat, do not brown.
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12
*Drain thoroughly.
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13
Add drained kielbasa to soup pot or to slow cooker and cook for another hour or longer, till pork falls apart.
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14
Add barley and chickenbroth for it to Kapusta and continue cooking for atleast 15 minutes.
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15
This is cooked for atleast 4 hours all together and allowed to cool naturally before refridgerating.
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16
Kapusta is always better the next day and gets better as long as it lasts. Great for Bachelors.
