1 smoked ham bone
1 smoked pork shank
1 jar sauerkraut (28 oz)
1 tablespoon butter
1 medium onion, chopped and lightly browned
2 large garlic cloves, minced
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon Vegeta seasoning
- Put smoked
ham bone and shank in a large pot and cover with water. Cook on high
heat and let it boil for about 30 minutes.
- Remove from heat,
discard all cooking water, add 3 quarts of cold water to the pot and
on low heat.
- In a small saucepan
melt 1 tablespoon of butter and add chopped onions. Cook until just
lightly browned than stir in minced garlic and remove from the heat.
- Add onions and garlic
immediately to the pot with meat and cook for about 45 minutes or until
meat is almost soft.
- Take out meat from the pot,
separate meat from the bones and add lean meat pieces back to the stock
in the pot.
- Add peppercorns, Vegeta
seasoning, bay leaves and sauerkraut to the pot and cook for about 45
minutes or until sauerkraut is soft.
- Taste and season with ground
black pepper and more salt if needed.
- Serve with fresh rye bread.
|Did You Know?
three-fifths of the entire body. The elasticity of muscles, cartilage,
tendons, and even of bones is due in great part to the water which
these tissues contain.
One of the most universal dietetic failings is neglect to take enough
water into the system.
The uses of water in the body:
(1) It enters into the chemical composition of the tissues;
(2) it forms the chief ingredient of all the fluids of the body and
maintains their proper degree of dilution;
(3) by moistening various surfaces of the body, such as the mucous and
serous membranes, it prevents friction and the uncomfortable symptoms
which might result from drying;
(4) it furnishes in the blood and lymph a fluid medium by which food
may be taken to remote parts of the body and the waste matter removed,
thus promoting rapid tissue changes;
(5) it serves as a distributer of body heat;
(6) it regulates the body temperature by the physical processes of
absorption and evaporation.