3 lbs. sauerkraut
2 lbs. pork rib roast, ham with bone or pork spareribs
2 bay leaves
1 oz. dried mushrooms, chopped
20 black peppercorns
10 allspice berries
1/2 tsp. salt
11 c. beef broth, OR 3 cans beef broth, 1 can chicken broth and 4 cans water
2 lbs. green cabbage, chopped like sauerkraut
2 tbsp. butter
1 lb. Polish smoked sausage, cut into 1/2 inch cubes
1 lb. bacon, cut into 1/2 inch cubes
1 lb. fresh Polish sausage

Rinse sauerkraut with cold water, drain well. In a large stock pot, combine sauerkraut, bay leaves, mushrooms, peppercorns, allspice and salt. Add 6 cups broth. Cook uncovered 15 minutes over medium heat. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool. Place cabbage in a large saucepan. Add remaining 5 cups liquid. Bring to a boil. Cook uncovered over medium heat 1 hour or until cabbage is tender. Add to sauerkraut mixture. Bone cooked meat and cut into pieces. Melt butter in large skillet and add cooked meat, smoked sausage and fresh sausage. Saute over medium heat 10 minutes or until brown. Add to sauerkraut mixture. In same skillet saute bacon until crisp and add to sauerkraut mixture. Cover, cook over low heat 1 hour or longer. Remove bay leaves. Serves 12 to 14.