2 tb Bacon grease or lard
2 md Finely chopped onions
1 ts Paprika
1 1/2 lb Pork from shoulder cut into
sm Pieces
1 cn (27 oz) drained sauerkraut
1 sm Head of cabbage thinly
Sliced
Salt
1 c  Very thick sour cream

Melt fat in Dutch oven. Add onions & saute until they start to brown,
about 10 minutes. Add paprika & pork. Brown meat, 5-10 minutes. Add
sauerkraut, cabbage, salt & enough water to cover mixture. Cover pot.
Cook over low heat for 2 minutes. Place sour cream in small bowl. Add
a little hot broth & stir to warm. Pour cream mixture into cabbage
mixture. Remove from heat.