Pork Cabbage, Stuffed Serves 4 Cut off stem of cabbage and core w melon baller, making a 2" opening and leaving a 1.5" shell. Discard core and chop scooped out cabbage. Place cabbage shell in large saucepan. Cover w salted water. Bring to boil and simmer 10 min. Rinse under cold water. Drain well. Sauté minced onion and garlic 2 min in 3T butter in large skillet over med heat. Add chopped cabbage, 3T tomato sauce, salt and pepper. Cook 8 min, stirring frequently. Combine cabbage mix, pork, bread crumbs, parsley, thyme and pepper. Mix well. Stuff cabbage w mix. Tie cabbage in large piece of cheesecloth. Sauté chopped onion and carrots 5 min in remaining 2 T of butter in saucepan just large enough to hold cabbage. Place cabbage, stem side down, over vegetables. Add stock, remaining tomato sauce and reserved parsley stems. Cover. Bring to boiling. Simmer 1 hour or until cabbage is tender, basting frequently. Correct seasoning of sauce and strain over cabbage. Cabbage 1 large head Onion 0.5 c minced Garlic 1 clove minced Butter 5 T Tomato Sauce 16 oz Salt Pepper Pork 0.5 lb ground Crumbs, Bread 0.5 c Parsley 0.25 c chopped, reserve stems Thyme 0.25 tsp Onion 1 c coarsely chopped Carrots 1 c sliced Stock 1.25 c beef Choucroute Garnie Serves 4 In deep enameled pot or flameproof casserole, sauté, without browning, onions in lard (or use goose fat as the Alsatians do). Add sauerkraut, washed and squeezed dry. Stir w fork to coat w fat. Add wine, apple and juniper berries tied in cheesecloth w bay and peppercorns. Add bacon and smoked pork. Add just enough stock to cover. Cover. Put into 325 oven for 4-5 hours and all liquid is absorbed. Brown sausage Ten minutes before serving, add sausage. To serve: Heap sauerkraut on hot platter. Garnish w bacon and pork, sliced, franks and boiled and peeled potatoes. Onion 2 chopped Lard 3 T Sauerkraut 2 lb Wine, White 1 c Apples 1 chopped Juniper Berries 10 Bay Leaves 1 Pepper 6 corns Bacon 1 lb smoked Pork 1 lb smoked Stock 2 -3 cups chicken and beef Sausage 1 lb links