large glass jar of sourkraut, drained and save the juice
How To Make russian sweet and sour kraut
Core and slice thin the cabbage.
Heat of skillet of ham fat, bacon fat or butter. Add the raw cabbage and brown slighty. Add a little of the ham juice and turn down heat and cover slightly and cook till soft.
Add the sourkraut and mix well. Add about a Tablespoon of brown sugar and the caraway seeds. Grind a tad of pepper in.
Mix well. If you like it sweeter add little more brown sugar. If you like it sour add a little of the kraut juice.
Serve hot with the ham dinner or polish sausage or Keilbasa.
It's also great with a pork roast or chops or to cook pork ribs in.
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