2 heads cabbage, shredded
1 (8 oz.) can sauerkraut
1/2 stick butter
1/2 lb. diced salt pork
2 lg. chopped onions
Salt & Pepper to taste

In boiling water, cook cabbage and sauerkraut for about 1 hour. Drain and when cool, squeeze out all the moisture in a clean cloth. Chop cabbage and sauerkraut.

In a fry pan, saute the salt pork until crispy. Remove pork bits and put butter into the pan. In a food processor pulverize the pork bits and return them to the pan. Take some of this mixture and saute onions until they are well done and golden. Mix this with the rest of the pork and butter mixture. Fry a small amount of cabbage and sauerkraut with a small amount of pork, butter and onion mixture until the cabbage and sauerkraut turns light brown.

Continue doing this until all cabbage and sauerkraut have been fried. Let cool and refrigerate overnight. Make pirogi the next day.