Cook salt pork pieces in large soup pot until they turn into chitlins. Add one small chopped onion to salt pork grease and fry until tender. Slice cabbage and add to pot along with 48 oz. of chicken (or turkey) broth and the pork chop. Simmer 1 to 2 hours.
Cut pork off the bone and into small pieces and return pork to pot. Add a small drained can of sauerkraut, salt and pepper to taste, and sliced kielbasa ring to the pot.
Simmer an additional 45 minutes.
Serve with rye bread as a side.
Submitted by: Anthony Penski
