VOLUME 1 - Kilimanjaro Foods

Cabbage W/ Smoked Meats
Servings
c cabbage leaves,Shredded
lb pork shoulder boneless
T bacon grease (or oil)
c sauerkraut
bay leaves
peppercorns
onions medium,Chopped
t allspice
1/2 lb smoked sauage
lb smoked ham dry if possible
T flour
T lard (or crisco)
c ham stock
Brown the pork shoulder in a large Dutch oven in the bacon grease.
Remove, drain sauerkraut and save the liquid. Cook onions until
clear, add cabbage & sauerkraut. Mix, add the bay leaves, allspice,
& peppercorns. retrun the pork shoulder to the pot, cover, and cook
over a low heat for 1 hour or until the pork is tender, Skim off the
grease and add the ham, sauage, & sauerkraut juice. Cook for 1/2
hour. cook the flour in the lard or Crisco until golden add the ham
stock and pour into the main pot stirring well. Heat to boiling and
simmer until the sauce thickens. Slice the pork and sauasage into
managebale pieces and serve over the cabbage mixture.