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

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Instructions

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.