Babcias Polish Cabbage Recipes

GRANDMOTHER'S POLISH CABBAGE AND NOODLES

Grandmother's Polish Cabbage and Noodles image

This is a Polish recipe that my grandmother made, and it is easy and delicious. Add more butter if needed. Use ham or kielbasa.

Provided by Debbie

Categories World Cuisine Recipes European Eastern European Polish

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup butter
1 head cabbage, cored and chopped
1 large onion, diced
1 (12 ounce) package farfalle (bow tie) pasta
2 tablespoons water
1 ½ cups cooked ham, cut into bite-size pieces
2 pinches white sugar, or to taste

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.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 82.3 g, Cholesterol 58.8 mg, Fat 23.1 g, Fiber 10.9 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 708.9 mg, Sugar 14.3 g

BOBCHA'S POLISH BORSCHT

Bobcha's Polish Borscht image

Provided by Food Network Kitchen

Categories main-dish

Time 2h45m

Yield About 8-10 cups for 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds pork spareribs
1 large onion, chopped
1 bay leaf
3 peppercorns
2 tablespoons white vinegar
5 medium beets
2 cups sour cream
2 cups milk
3 tablespoons flour
Salt and pepper

Steps:

In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets.
When the meat is tender, Remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread

BABCIA'S POLISH CABBAGE

BABCIA'S POLISH CABBAGE image

Categories Vegetable Side Sauté

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 head cabbage
1 large onion diced
2 cups ketchup
1/2 cup yellow mustard
4 strips bacon
1/2 tablespoon red wine vinegar
6 cups water divided
olive oil as needed
2 tablespoons sugar or sweetner

Steps:

In a large stock pot or dutch oven, saute bacon in olive oil until crisp. Remove bacon and saute diced onion until soft but not brown. Chop bacon into bits and add back to pot with onion. Add 4 cups water. Bring to boil. Add cabbage, wilt cabbage in batches adding more water as needed. Once wilted, add ketchup, mustard, sweeter, vinegar. Bring to simmer, cover and simmer for at least one hour. More is better but you want to retain moister as though this was a thick soup.

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