Sauerkraut Supper

Step 1

Preheat oven to Place pork neckbones in an ovenproof casserole dish. Rub bones with salt and pepper; drizzle with 1 Tbsp oil. Place neckbones in oven and brown for 20 minutes.

Step 2

While neckbones brown, in a large soup kettle over medium-low heat, cook onion and cabbage with the remaining 2 Tbsp oil until softened; stirring frequently and adding ¼ cup water (as needed) to prevent browning. Add neckbones, caraway, lightly rinsed bottled sauerkraut (if using) and unrinsed fresh, naturally-fermented sauerkraut. Mix well. Add two cups water. Cover. Simmer over low heat for 1 ½ hours or until meat is tender, and flavors have melded well, removing lid to stir occasionally. Adjust seasoning with salt and pepper to taste. Serve sauerkraut hot with buttered potatoes, sliced Polish sausage and fresh rye bread. Note: If desired, you can pick the meat from the pork bones to mix into the kraut.