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Title: Kapusta Z Wieprzowina - Polish Sauerkraut Wit
Categories: Meat Entree Poland Pickle Vegetable
Yield: 6 Servings

4 Pigs feet
3lbNeck bones or ...
  ..3 lbs spare ribs
1lgOnion
1 Bud garlic
4 Whole allspice
1 Bay leaf
4 Whole peppers
1/2tsCelery seed
1qtSauerkraut
1/2tsCaraway seed
1/2 Minced apple
3tbBarley
  Salt and pepper

Split and chop the meat. Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway seeds, apple and barley and cook until meat is tender. Serve raw potato dumplings and gravy.

Source: Treasured Polish Recipes for Americans Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

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