Kapusta Ii Recipes

KAPUSTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
• In a medium saucepan over high heat, boil cabbage for 10 minutes.
• In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
• Bake in preheated oven for 1 hour, stirring every 20 minutes.

POLISH KAPUSTA WITH SPARE RIBS RECIPE

Steps:

• If the ribs you have are large, cut them into smaller pieces (with 1 or 2 ribs each).
• Sprinkle the ribs with salt and pepper and refrigerate overnight.
• The next day, sprinkle the ribs with marjoram and paprika.
• Coat the ribs in flour and fry in lard or oil. Do it briefly and quickly on the very hot pan.
• Peel the onion, cut it and fry on oil.
• Place fried onion and ribs in a pot. Cover them with water.
• Add mustard, bay leaves, and allspice berries.
• Simmer for about 1,5 hours until the ribs are tender. Then, uncover the lid and let the rest of the water evaporate.
• Finely chop the cabbage or sauerkraut.
• Place it in the pot and cover with water.
• Add 2 tablespoons of lard and cook until tender. If you are adding bacon, cook the cabbage with water only.
• In the meantime, peel and dice the onion.
• Fry it with 1 tablespoon of lard. If you are adding bacon, chop it finely and fry it with the onion.
• Add flour, mix, and fry for another few minutes.
• Start adding a glass of water slowly, stirring all the time.
• Drain the cooked cabbage and add it to the fried onion mixture.
• Season with salt and pepper.
• If the cabbage is too thick, add more water.

POLISH KAPUSTA

Steps:

• Cook onion and kielbasa in frying pan until onions are translucent.
• Drain liquid from sauerkraut.
• Mix all ingredients together.
• Transfer to a buttered casserole dish.
• Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.

ALMOST MY GRANDPOP'S KAPUSTA

Steps:

• 1. Heat a large skillet hot enough for the bacon pieces. Spread them across the bottom (you don't need to separate each piece as they will separate as you stir). Stir them around to get the pieces cooked to medium texture. You don't want them crisp for this recipe. Take out the pieces & place them in a small bowl.
• 2. Place the pork in the hot bacon grease and brown both sides including the edges. Remove from pan & put aside. Empty the bacon grease but do not wipe/wash. Leave the pan greased.
• 3. Rinse the sauerkraut once and spread in heated pan with about 1/3 of the can juice. (I drain the cans and add water & drain again keeping approx.1/3 of the juice left in each can.)
• 4. Add sliced onions to the pan and stir while frying to semi-cook the veggies and absorb remaining bacon grease (about 5 min.).
• 5. Add the remaining ingredients including garlic powder & smoky paprika along with the chicken broth (I used College Inn but any good broth will do). Mix as well as you could as not to splash outside the pan. Turn down the heat to med/low and cover. Cook for 35-40 minutes.