This is traditionally served with kielbasi at Easter and Christmas, but it goes well with any pork dish. You can reheat it forever until its gone, and in fact is better the second day.
You're probably wondering what "G. Washinton Seasoning and Broth" is. I grew up with this seasoning added to almost every meat dish. It's sort of like Herb-Ox, and you can usually find it near the boxes of Lipton soup in the grocery store. If your grocer doesn't carry it, you can find it online.
Chop the onion, shred the small head of cabbage and put in separate prep bowls.
Cut the bacon into small pieces and fry slowly in a small frying pan until bacon is crisp and fat is rendered. Using a slotted spoon, remove the bacon an put it in the shredded cabbage. Fry the onions in the bacon fat until golden. Pour onions and the bacon fat back into the prep bowl.
Put the cabbage, sauerkraut with juice, bacon, seasoning and water in a large pot. Add the onion with as much or as little bacon fat as you would like. (More adds flavor, less is a little healthier.)
Cook until the cabbage is soft, at least an hour. This can also be prepared in a pressure cooker.
Small head = about 2 pounds.
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