Babcias Polish Cabbage Recipes

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KAPUSTA (POLISH CABBAGE SOUP)



Kapusta (Polish Cabbage Soup) image

A traditional Polish cabbage soup made with pork, cabbage, sauerkraut, onion, carraway seed and my Babci's secret ingredient...stewed tomatoes to really enhance the flavors in this soup.

Provided by Martha

Time 2h5m

Number Of Ingredients 11

3-4 pounds of meaty pork ribs such as country style ribs
6 ounces diced salt pork (4 ounces after removing skin. The fatty type not the meaty type)
1 ½ cups onion, about one large onion
1/4 cup all-purpose flour
1 pound fresh sauerkraut with juice (found in the refrigerated section of most supermarkets)
1 medium head of cabbage, shredded (about 1 1/2 - 2 pounds)
2 14½-ounce cans of stewed tomatoes
1 tablespoon caraway seeds
1 teaspoon salt
4 pounds all-purpose potatoes
Rye bread and butter

Steps:

  • Place pork ribs in a large 8 quart heavy pot and cover the ribs with water almost to the top. Bring to a boil uncovered, lower to a fast simmer (low boil) and cook for 45 minutes, skimming off foam as they start to boil. Shut off burner and let them sit in the water for 15 minutes.
  • While the pork is cooking, in a medium frying pan, cook the diced salt pork on a medium high flame for 2-3 minutes or until just starting to brown. Add onion to the pan and sauté for 2-3 minutes until just starting to get tender. Reduce to medium heat, stir in the flour and sauté for 3 minutes. Turn off heat and set aside.
  • Once cooked, remove ribs from the pot and let cool. Save the liquid in the pot.
  • To the pot of liquid, add the sauerkraut and juice, shredded cabbage, stewed tomatoes, caraway seeds and salt as well as the cooked salt pork and onion mixture.
  • Cook over medium high heat until cabbage is cooked, approximately 30-35 minutes. While the cabbage mixture is cooking, remove the meat from the bones, shredding the meat into bite-sized pieces. Return the cooked pork to the pot once the cabbage is tender and heat to serving temperature.
  • Peel and quarter potatoes and place in cold sated water while cabbage mixture is cooking. Bring to a boil and over a medium boil, cook potatoes for 5-10 minutes or until tender. Drain water and cool potatoes to room temperature. Once the cabbage mixture has finished cooking, cut cooked potatoes into bite sized pieces and either add to the finished cabbage dish or serve on the side. (cooking in quarters and cutting after the fact will make them more firm and less mushy since less of the surface touched the boiling water.
  • Serve with rye bread and butter for a traditional Polish meal.

KAPUSTA (POLISH BRAISED CABBAGE)



Kapusta (Polish Braised Cabbage) image

This classic Polish cabbage side dish is easy to prepare and super tasty!

Provided by Sarah | Curious Cuisiniere

Categories     Side Dish

Time 30m

Number Of Ingredients 7

2 oz (3-4 strips) bacon, (diced)
1 onion, (diced)
1 garlic clove, (minced)
½ small head cabbage ((roughly 1 lb), shredded)
2 Tbsp water
¼ tsp salt
⅛ tsp ground black pepper

Steps:

  • Sauté the diced bacon in a medium sauté pan with a lid, over medium high heat, 2-3 min.
  • Add the diced onions. Sauté for 3-5 minutes, until the bacon is crispy and the onions are golden. (At this point, if there is a lot of fat in the pan from the bacon, drain some off, leaving just enough bacon grease to lightly coat the bottom of the pan.)
  • Add the garlic and continue to sauté for 1-2 minutes, until fragrant.
  • Add the shredded cabbage and water. Cover the pot and simmer for 7-10 minutes, until the cabbage has softened.
  • Remove the pan from the heat and stir in the salt and pepper. Taste your kapusta, and adjust the seasonings as desired.
  • Serve with polish sausage or pierogies.

More about "babcias polish cabbage recipes"

10 BEST POLISH CABBAGE DISHES - POLISH YOUR KITCHEN

From polishyourkitchen.com
  • Braised cabbage with dumplings {łazanki z kapustą} Fresh cabbage in creamy sauce cooked with bacon and onions, served with home-made dumplings. 2.
  • Hunter’s stew {bigos} Deliciously soured cabbage cooked with pieces or pork, sausage, bacon, mushrooms and spices. 3.
  • Fried cabbage {kapusta zasmażana} Braised cabbage in buttery roux spiked with bits of bacon, garnished with fresh dill. 4.
  • Cabbage rolls {gołąbki} Mixture of pork and beef, rice and spices wrapped in a fresh cabbage leaves, served with tomato or mushroom sauce. 5.
  • Vegetarian cabbage rolls {gołąbki wegetariańskie} Meatless cabbage rolls made with buckwheat and mushrooms, also can be served with tomato or mushroom sauce.


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