2 (2 lb) packages
of bulk sauerkraut
of medium green cabbage
boneless country cut pork ribs
hot dogs, preferably kosher
- Shred the cabbage thinly to resemble saurkraut using a knife, madeleine or food processor.
- Cut onion in half lengthwise and slice into thin half moons.
- Put the shredded cabbage in a large bowl, add the shredded onion and entire contents of the 2 sauerkraut packages. (Do not drain or rinse the sauerkraut.).
- Sprinkle in the caraway seeds.
- Using your hands, mix well. It will seem to be too much cabbage for the amount of sauerkraut but do not be concerned.
- Place a 2" layer of sauerkraut mixture in the bottom of a large Dutch oven, stockpot or non-aluminum kettle. Layer the pork ribs on the sauerkraut mixture and cover with 1/3 of the remaining sauerkraut mix.
- Cut the keilbasa into 6 - 8 pieces and layer in pot. Cover with another 1/3 of the sauerkraut mixture.
- Add a layer of hotdogs, cut in half if desired, and top with remaining sauerkraut mixture. Pour any juices that remain in the bowl into the pot.
- Cover and simmer over a very low heat for 2 1/2 - 3 hours. At the end of the cooking time you should not be able to tell what started out as cabbage or onion from what was originally sauerkraut.
- Note: A pork roast can substituted for the boneless ribs, kielbasa and hotdogs. If using a roast brown it in a separate skillet and double the thickness of the base layer of the sauerkraut mixture.
- Serve with mashed potatoes and good rye bread.