Pork Bones With Sauerkraut - cooking recipe

Ingredients

2 1/2 lb. blade or neck pork bones
1/2 large cabbage, coarsely shredded
2 lb. coarse sauerkraut (like Cortland)
1 Tbsp. paprika (approximately)
2 Tbsp. caraway seed
black pepper
2 cloves garlic
water
6 Tbsp. flour
1 c. all-purpose flour

Preparation

Line up the bones in a single layer in the bottom of a 6-quart kettle.
Top with a layer of cabbage and then a layer of drained (not rinsed) sauerkraut.
Repeat the layers, sprinkling each with a few caraway seed and a little pepper.
Salt only if sauerkraut is not salty.