- 3 pounds [1.4 kg] lightly cured shoulder of pork
- 3 small cabbages
- 6 - 8 potatoes
- Dry sausage [salami, 'cervelas', Polish]
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- Wash the shoulder butt in running water.
- Cut the cabbages in large pieces and boil them for 10 minutes in a deep kettle.
- Add the shoulder and cook with the cabbage for 1 1/2 hours over a moderate heat.
- Cook the potatoes and add them 5 minutes before serving along with six goodsized pieces of sausage.
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