1 med. head cabbage
1 (2 lb.) can sauerkraut
Salt & pepper to taste
1/4 c. chopped onion
1/4 lb. butter

Slice cabbage thin. Combine cabbage and sauerkraut in a large pot. Add water and cook until cabbage is tender. Drain. In a large skillet, saute onions and butter. Add drained cabbage mixture and salt and pepper to taste. Cook until golden brown. Serve with spare ribs or hot dogs.