Sauerkraut With Cider and Pork

Preparation

1. Step 1

   Cut and pull away the cloth covering of the pork butt.

2. Step 2

   Remove the stems from the apples. Peel and core the apples, and cut them into quarters. Cut the quarters crosswise into thin pieces. There should be about 2½ cups.

3. Step 3

   Peel the potatoes, and cut each in half crosswise. Let the potatoes stand in water to cover until ready to be used.

4. Step 4

   Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.

5. Step 5

   Add the caraway seeds and cook briefly. Add the apples, stirring.

6. Step 6

   Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.

7. Step 7

   Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil, and cook 15 minutes.

8. Step 8

   Arrange the boulettes of pork and kielbasa over the sauerkraut. Drain the potatoes and add them. Cover closely and continue cooking 20 minutes. Remove the bay leaf.

9. Step 9

   Slice the meats, and serve with the pork balls, potatoes and sauerkraut.