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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
Directions:
1. pound pork butt, cut into small cubes
2. /2 quarts chicken stock
3. cups water
4. allspice berries
5. bay leaves
6. tablespoon dried marjoram
7. cup sauerkraut, plus around 4 tablespoons juice
8. large potato, peeled and diced
9. carrots, minced
10. stalks celery, minced
11. small onion, diced
12. cups fresh cabbage, shredded thin
13. Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor.
14. Add sauerkraut and simmer for 20 minutes. Add potato and simmer for 5 minutes. Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice.
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