Lika sauerkraut with dried meat

This was one of my parents ’favorite dishes, dad especially! Of course, cabbage and dried home-made meat, which mom and he cooked together. I guess genes are a miracle: we all love this cabbage, even sons-in-law… ..

Preparation steps

Dried meat is cut into smaller pieces, washed with warm water or even boiled briefly, "to throw the key".
Saute a head of sauerkraut in 1/2 and then in 1/4, then each part in 3/3 to get 12 slices.
If the cabbage is salty, wash it briefly under water!
Coat the pot in which the cabbage will be cooked - spread with grease on the bottom and walls.
Arrange the cabbage, then the meat and then the spices, and so on until everything is used up, ie the pot is almost full! Cabbage is on top!
Pour boiled water to soak. The water will boil, so it should be added gradually, so that all the cabbage is cooked evenly.
Towards the end of cooking, add the prepared potatoes for 1/2 hour, pressing them between the cabbage slices.
Sauerkraut does not need to be salted, because it already has enough salt in the pickling process!
serve best in an earthen pan on a wooden tray

Serving

It would be ideal to prepare this kind of cabbage in an earthenware dish,

Ingredients

cooked sauerkraut with dried meat

1 piece about 500 grdry ribs
1 piece about 1kgthighs or knees (maybe both) cut into pieces
about 400 grsliced bacon cut into pieces with skin
1 head about 2 kgsauerkraut can and more than 2 kg cut into 12 large slices
200 grlard
4 sheetslorbera
About 20 grainspepper
3 flat spoonscrushed peppers
2 flat spoonsground sweet peppers
about 1 1/2 lboiled water for salting and adding
1 potwith a thicker bottom of 6 - 8 liters
4 potatoespeeled and cut into 1/4 lengthwise, especially important if the cabbage is salty

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