Polishpastaandcabbage Recipes

POLISH PASTA WITH CABBAGE RECIPE ('LAZANKI Z KAPUSTA')

Steps:

• Cut the cabbage in half lengthwise and remove the tough middle bit. Roughly chop the cabbage, removing the tough bits of the leaves.
• In a large shallow pan heat up the oil, add the cabbage and cook over a medium heat for about 4 minutes, taking care not to allow the cabbage to brown. Season (be generous with the pepper), cover and simmer for about 10-15 minutes (or until the cabbage is tender but still a little crunchy) stirring occasionally.
• 10 minutes into the cooking boil the pasta in salted water, according to packet instructions (5-7 minutes). Strain the pasta and immediately stir into the cabbage. Add the butter, adjust seasoning and serve immediately.

GRANDMOTHER'S POLISH CABBAGE AND NOODLES

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
• Gently stir bow tie pasta into the ham and cabbage and heat through.

POLISH PASTA AND CABBAGE

Steps:

• Melt butter in a large skillet over medium heat.
• Add the onion and saute until transparent.
• Add the cabbage and saute for 5 minutes (or until tender).
• Stir in the caraway seeds (optional), salt and pepper.
• Meanwhile, cook the noodles in salted water as directed on package.
• Do not overcook.
• Drain well.
• Stir the noodles into the onion/cabbage and add the sour cream.
• Cook five minutes longer (until heated through), stirring frequently.

KAPUSTA (POLISH BRAISED CABBAGE)

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.

HALUSKI (POLISH FRIED CABBAGE & NOODLES)

Steps:

• Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil.
• Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water.
• While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat.
• Once the butter's melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste.
• Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through.
• If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste.
• Serve immediately, and enjoy!

STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13×9×3-inch baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Add the thickly shredded cabbage and boil for 5 minutes. Drain and set aside.
• In a medium saucepan, combine V8 juice and tomato paste, bring to a boil. Reduce heat and simmer for 5 minutes.
• In a large bowl, mix the ground beef, diced onions, eggs, cooked rice and salt and pepper. *Over mixing will cause the meat to be tough.
• Place half of the shredded cabbage in the bottom of the prepared baking dish. Pour 2 cups of the tomato sauce over the cabbage.
• Add the meat mixture to the top of the cabbage and lightly press into place.
• Add the remaining cabbage to the top of the meat mixture. Reserve 1 cup of the tomato sauce and pour the remaining sauce on top and cover with aluminum foil.
• Place the baking dish on a cookie sheet and place on the middle rack in a preheated oven.
• Bake for 90 minutes, remove foil, add the reserved tomato sauce and bake uncovered for an additional 30 minutes. Remove from oven and let sit for 10 minutes before serving.