1 sm. head cabbage
1 sm. onion, chopped fine
Butter
Salt and pepper
1 c. sauerkraut, chopped
1 c. cooked pork (ground)
1 sm. piece salt pork, chopped fine

(See recipe for dough in Breads & Rolls section.)

Quarter cabbage and cook in salted water 15 minutes. Drain, cool and chop fine. Saute onion and salt pork, chopped fine, approximately 5 minutes. Add pork, then add chopped cabbage and sauerkraut. Salt and pepper to taste. Continue to fry until flavor blends.

Note: Rinse sauerkraut well before frying.

Add filling to 2 1/2 inch circles of dough. Press ends firmly together. Make sure they are sealed tight. Cook in salted boiling water approximately 5 minutes. Pieces will come to the top when done. Also may be fried in butter if you like.