KAPUSTA (POLISH CABBAGE SOUP)
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
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.
GRANDMA'S POLISH KAPUSTA WITH PORK SPARE RIBS
Provided by Michele
Time 3h15m
Number Of Ingredients 6
Steps:
- Step 1 1. Cut spare ribs into individual portions.
- Step 2 2. Place pork in a large pot, top with water, and bring to a boil.
- Step 3 3. Lower the heat to medium, and skim until there is nothing left to skim.
- Step 4 4. Add two bay leaves and simmer on low for about 2 hours until fork tender.
- Step 5 5. Cut cabbage into 1/4 inch slices.
- Step 6 6. Add cabbage and sauerkraut to pot (note I had to remove half of the pork, add half of the cabbage and sauerkraut, add the pork back in, and top off with the remaining cabbage and sauerkraut in order to fit it in my pot).
- Step 7 7. Simmer for 35-45 minutes more (think low and slow). Don't forget to fish out the bay leaves which was my dad's job when he was a kid. Serve the kapusta with some boiled potatoes for a hearty meal.
ALMOST MY GRANDPOP'S KAPUSTA
Kapusta is a traditional Polish dish made from braised sauerkraut or cabbage, bacon, mushrooms, garlic, and onion. Janet's is an easy and flavorful dish to prepare. Smoked paprika and garlic powder give the kraut a lot of great flavor. The bacon, of course, brings this dish over the top. Country ribs soak up the flavor of the...
Provided by Janet Iagulli
Categories Other Main Dishes
Time 1h
Number Of Ingredients 7
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.
POLISH KAPUSTA WITH SPARE RIBS RECIPE
This spare ribs and sauerkraut recipe is a traditional Polish dish from the Kuyavian region. Wholesome and delicious, serve it warm with kapusta!
Provided by Karolina Klesta
Categories Dinner
Time 10h
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1033 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 44 grams fat, Fiber 5 grams fiber, Protein 67 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1114 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
KAPUSTA
Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!
Provided by Holly
Categories Side Dish Casseroles
Time 1h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151 calories, Carbohydrate 11 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 760.5 mg, Sugar 5.6 g
POLISH KAPUSTA
A traditional Polish dish. I got this recipe from my Mother in-law, Epherzine. We make it for every holiday meal. If you like sauerkraut, you will like kapusta.
Provided by queenbeatrice
Categories Low Protein
Time 1h5m
Yield 8 side portions, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 83.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 552, Carbohydrate 5.8, Fiber 2.7, Sugar 2.6, Protein 1.3
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