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This is a family recipe passed down from my grandfather and my father who still make every New Year’s Day. It’s the best. Trust me, you’ll love this recipe. It’s original and kinda simple. It’s ‘old school.’ Serve with Jewish rye bread, butter, and horseradish. A good side is mashed potatoes with cheese, milk, and butter to create a rich, creamy, tasty mashed potatoes to go with the dish.
Ingredients
- 8 ounces pork fatback, diced
- 2 (16 ounce) packages sauerkraut, drained
- 2 heads cabbage, cored and sliced into long, thin shreds
- 5 links kielbasa sausage, cubed
Directions
Step 1
Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 686 | |
| % Daily Value * | |
| Total Fat58g | 74% |
| Saturated Fat24g | 122% |
| Cholesterol92mg | 31% |
| Sodium1679mg | 73% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber10g | 37% |
| Total Sugars13g | |
| Protein19g | |
| Vitamin C125mg | 624% |
| Calcium153mg | 12% |
| Iron3mg | 17% |
| Potassium713mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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