Kapusta - cooking recipe

Ingredients

1 small head cabbage, shredded
8 oz. can sauerkraut
1 medium onion, sliced
1/4 lb. salt pork, diced
1 lb. kielbasa (precooked), sliced
salt and pepper
butter

Preparation

In a large pot, melt 2 tablespoons of butter on medium-low heat.
Add onion and salt pork.
Saute until onion is light brown (do not burn).
Add cabbage; stir and cover.
Cook on low until cabbage starts to get limp.
Mix in sauerkraut.
Cook, covered, on low for an hour, stirring occasionally.
Add a cup of water if mixture starts to dry out.
Water may be added throughout cooking. Add kielbasa and cook for at least 2 hours on low.
The longer you cook it, the more flavorful it will be.
Add butter, salt and pepper to taste.