Soljanka

Ingredients

 * 3 tablespoons unsalted butter, in all
 * 11/2 pounds Brined Cabbage
 * 2 small bay leaves, 4 black peppercorns, and 4 all- spice berries, tied in a cheesecloth bag
 * 1 teaspoon sugar
 * 1/4 pound cooked beef
 * 1/4 pound cooked tongue
 * 6 ounces frankfurters
 * 6 ounces lean ham
 * 2 Brined Cucumbers
 * 6 marinated plums
 * 1 teaspoon capers
 * 12 black Greek olives, halved and pitted
 * 1 medium onion, finely chopped and sauteed for 7-8 minutes in 1 table- spoon unsalted butter
 * 1 tablespoon bread crumbs
 * 6 tablespoons grated Par- mesan cheese
 * 3 tablespoons finely chopped scallions
 * 6 slices lemon

Directions

 * 1) Melt 1 tablespoon of butter in a heavy 3- to 4-quart saucepan, add the sauerkraut, spice bag, and sugar, and saute for 15 minutes, or until tender, stirring occasionally to keep the sauerkraut from sticking to the pan.
 * 2) Meanwhile, cut the cooked beef, tongue, frankfurters, ham, and pickles into 1/2-inch dice.
 * 3) Combine this mixture with the capers and olives and set aside.
 * 4) When the sauerkraut is cooked, discard the spice bag and mix the onions into the sauerkraut.
 * 5) Preheat the oven to 375°F.
 * 6) Grease a 3- to 4-quart rectangular casserole with 1 tablespoon of butter and spread half the sauerkraut over the bottom.
 * 7) Cover with all the diced meats and pickles, then top with remaining sauerkraut.
 * 8) Smooth the top, sprinkle with the bread crumbs and grated cheese, dot with the remaining butter, and bake for 15-20 minutes.
 * 9) Cut into 6-8 squares and transfer to individual heated serving plates.
 * 10) Smooth the sides and decorate with the chopped scallions, lemon slices, and marinated plums.