• 1/2 head green cabbage
• 1 quart sauerkraut (32 oz. jar)
• 2 large onions
• 4 bay leaves
• 1 Tbsp caraway seeds
• Black pepper
• 1+ lb boneless pork shoulder ( 1 1/2+ bone in)
• 1 lb smoked sausage - sliced diagonal
• 2 cups beer, apple cider, chicken stock or wine (not too sweet riesling)
• salt
• Baguette, butter, coarse mustard for serving

1. Heat oven to 300 deg. Core cabbage and cut into wide ribbons. Scatter on bottom of large roasting pan.
2. Drain sauerkraut and spread on top. Halve the onions and nestle them among the vegetables. Tuck in the bay leaves and sprinkle with the caraway seeds and lots of pepper.
3. Put meat and sausage on top. Pour in liquid. Sprinkle meat with salt and pepper.
4. Cover tightly with aluminum foil and cook undisturbed for 2 1/2 hr.
5. Test pork shoulder by inserting fork into thickest part. If it does not slide out easily recover and cook for an additional 30 min.
6. When fork slides out easily break pork into chunks with 2 forks and bury back in dish. Raise oven to 450 deg, return uncovered pan to oven and cook so top browns a bit, 25-30 min.
7. Set pan on table with serving spoon and sides of baguette, butter, and mustard.

Serves: 4-6      Total cook time: 3 hours.
Source: NYT cooking app