~Almost my Grandpop's Kapusta~
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2 1/2 lbpork country ribs individually sliced
1 lbmaple bacon sliced into 1" pieces (save the grease)
1 1/2 largeyellow onions sliced
2 largecans sauerkraut
1 1/2 Tbspgarlic powder
1 2/3 tspsmokey paprika
16 ozchicken broth
How to Make ~Almost my Grandpop's Kapusta~
- Heat 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.
- Place 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.
- Rinse 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.
- Add sauerkraut along with the sliced onions to the pan & stir while frying to semi-cook the veggies & absorb remaining bacon grease (about 5 min.).