Post by carnation037 on Jan 27, 2003 11:37:51 GMT -6
6-8 lbs Pork Neck Bones 1 large head Cabbage cored and shredded 2 large (28 oz.) cans Sauerkraut with juice Water to cover neck bones 2 teaspoons ground black pepper 4 tablespoons caraway seeds 2 large onions chopped finely 2 whole bay leaves 4 tablespoons butter or margarine 4 tablespoons flour
Put neck bones in large stockpot. Add bay leaves and pepper. Cover with water. Start on high heat until it reaches a boil. Turn heat down and cook for 1 hour. Add shredded cabbage and sauerkraut (including juice) and chopped onions. Continue to cook for about 45 minutes or so (meat will start falling off bones). Add caraway seeds. In last ten minutes of cooking, make a rue. In a small frying pan on low heat, melt butter and margarine. Add flour 1 teaspoon at a time and stir with a whisk. Continue adding flour one teaspoon at a time. Cook until flour is lightly browned. Add rue one tablespoon at a time to cabbage mixture stirring well. This will thicken soup. Remove and discard bay leaves. Remove bones with slotted spoon. After cooling, remove meat and discard bones. Add meat back to soup. Ladle soup into sterilized wide mouth quart jars leaving 1 inch head space. Wipe rims. Cap and seal. Process in a pressure canner at 10 pounds pressure for 1 hour and 5 minutes. Yield: 7 to 8 quarts.