Ukrainian Sweet and Sour Cabbage

Instructions

Remove core of cabbage and slice cabbage into thin strips.
Chop onions.
Dice bacon and fry in a 5 qt. pot until crisp.
Remove bacon and place in small bowl.
Add chopped onions to the remaining bacon fat in pot and saute until soft and transparent.
Add cabbage to the onions and saute until cabbage is slightly cooked.
Drain sauerkraut in colander rinsing thoroughly with water.
Squeeze sauerkraut and place in pot with the cabbage.
Add bacon, tomatoes, tomato soup and water.
Mix everything thoroughly adding 5 teaspoons sugar along with pepper to taste.
Continue mixing and add salt according to taste.
Bring to slight boil mixing frequently.
Cover pot, turn heat down to low and simmer lightly for 1½ to 2 hours.
Stir often to avoid burning and add a bit more water if liquid becomes low.
Add ketchup and again mix thoroughly.
Taste to see if it needs more sugar, pepper or salt [personal preference].

Author's Comments

This Ukrainian Sauteed Cabbage {Kapoosta]can be served as a side dish, but it’s wonderful with kobasa, ham, pork or
on an all-beef hot dog.

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