Kapusta z Wieprzowina (Polish Sauerkraut)

• 4 Pigs feet
• 3 lb Neck bones, or 3 lbs spare ribs
• 1 lg Onion
• 1 Bud garlic
• 4 Whole allspice
• 1 Bay leaf
• 4 Whole peppers
• 1/2 ts Celery seed
• 1 qt Sauerkraut
• 1/2 ts Caraway seed
• 1/2 Minced apple
• 3 tb Barley
• Salt and pepper

Split and chop the meat. Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway seeds, apple and barley and cook until meat is tender. Serve raw potato dumplings and gravy.

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