Erics Grandmothers Kapusta And Kielbasa Recipes

KAPUZTA

Steps:

• In a large skillet, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.

MRS. KOSTYRA'S KIELBASA

Steps:

• Heat oven to 350 degrees. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot, and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes.
• Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.

KIELBASA Y KAPUSTA (KIELBASA AND CABBAGE)

Steps:

• Peel potatoes and cut into quarters.
• Cut kielbasa into 3-inch lengths.
• Cut cabbage into wedges, discarding the outer leaves and core.
• Throw everything into medium-to-large stewpot, with the cabbage on top; add just enough water so that it comes about one to two inches short of covering cabbage (cabbage will"cook down").
• Bring to a boil, then reduce to medium heat and cook for about 20 minutes or until cabbage is tender and potatoes can be split easily with a fork.
• Drain and serve in one big bowl or straight out of the pot, peasant style!