1 lg. (28 oz.) sauerkraut or 2 (16 oz.) cans, drained and rinsed
1 med. cabbage, chopped or shredded
Water to cover both
2 c. cooked pork chops or leftover pork roast
Salt
Pepper
1 can niblets corn or frozen corn, if desired

Cook until cabbage is cooked. Add the pork roast or chops. Keep enough water to cover. Add salt and pepper. Cook about 2 hours, adding water as needed. Cook slowly. Add the corn and continue cooking until heated through. Serve hot.