Ingredients
8
8 servings
- •8 ounces pork fatback, diced
- •2 (16 ounce) packages sauerkraut, drained
- •2 heads cabbage, cored and sliced into long, thin shreds
- •5 links kielbasa sausage, cubed
Instructions
- Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.
Nutritional Facts
Per 8 servings
- Calories: 686
- Carbohydrate: 24g
- Fat: 58g
- Fiber: 10g
- Protein: 19g
- Sugar: 13g
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