Sauerkraut with Pork

Kapusta z Wieprzowiną

Ingredients

  • 4 pig's feet
  • 3 lbs. neck bones or 3 lbs spare ribs
  • 1 large onion
  • 1 bud garlic
  • 4 whole allspice
  • 1 bay leaf
  • 4 whole peppers
  • ½ teaspoon celery seed
  • 1 qt. sauerkraut
  • ½ teaspoon caraway seed
  • ½ minced apple
  • 3 tablespoon barley
  • Salt and pepper

Method

Split and chop meat. Brown in lard and add the onion quartered, garlic, allspice, bay leaf, whole peppers and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway seed, apple and barley and cook until meat is tender. Serve raw potato dumplings with gravy.

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