Sauerkraut I

Ingredients

• white cabbage
• salt
• boiling water
• strong vinegar
• prosciutto fat or carnesecca
• butter
• cotechino or zampone broth

Instructions

1. Shred the white cabbage very thin, salt it, and cover with boiling water in an earthenware vessel.
2. When cold, squeeze it out and steep several hours in diluted strong vinegar; squeeze again.
3. Sizzle minced prosciutto fat or carnesecca with butter, add the cabbage, and cook through with cotechino/zampone broth.
4. Adjust vinegar (lightly noticeable) and salt before serving.