I grew up on Ukrainian foods that my grandpop prepared almost every day when I was a small child. I'd wake up to the aromas of saurkraut, onions, dough baking in the oven and sauces. I'd walk down the stairs and run in the kitchen to see my grandpop rolling dough on a table of flour all over it. He always put his loving touch in every food he made. His kapusta was delicious and over the years I've made some tweeks in his recipe (sorry grandpop)! This one's the best I've made so far and my family just can't get enough. I'm sharing my recipe with you and I'm sure you won't be dissapointed!
1Heat a large skillet hot enough for the bacon pieces & spread them across the bottom (you don't need to separate each piece as they will separate as you stir). Stir them around to get the pieces cooked to medium texture. You don't want them crisp for this recipe. Take out the pieces out & place in a small bowl.
2Place the pork in the hot bacon grease and brown both sides including the edges. Remove from pan & put aside.
Empty the bacon grease but do not wipe/wash. leave the pan greased.
3Rinse the sauerkraut once & spread in heated pan with about 1/3 of the can juice. (I drain the cans and add water & drain again keeping approx. 1/3 of the juice left in each can.
4Add sauerkraut along with the sliced onions to the pan & stir while frying to semi-cook the veggies & absorb remaining bacon grease (about 5 min.).
5Add the remaining ingredients including garlic powder & smokey paprika along with the chicken broth (I used College Inn but any good broth will do).
Mix as well as you could as not to splash outside the pan.
Turn down the heat to med/low and cover.
Cook for 35-40 min. & Enjoy!