Kapusta By Drgeorge 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.

KAPUSTA

Steps:

• Add the bacon to a large frying pan over medium high heat. Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crisp and the fat is rendered.
• Add the onions an cook for 3-4 minutes, until softened and light golden brown. If the pan is too dry, you can add a teaspoon or two of olive oil.
• Stir in the sauerkraut, brown sugar, and water. Reduce the heat to medium-low and simmer for 10 minutes, until heated through and light golden brown.

KAPUSTA BY DRGEORGE

Steps:

• Cut the cabbage in quarters, carefully cut out the stem. Slice it crossways to 1/8 to 1/4 inch wide bands. Do the whole cabbage and add to a large soup pan with 1/4 to 1/2 cup water and put on medium-low heat, covered, folding occassionally till reduced to atleast 1/2 volume. Drain and mix (hands work best) with rinsed and drained saurekraute. Set aside momentarily. Place the porkchops in the soup pan with 1/4 cup of the chickenbroth and cook over low heat till white, remove and set aside. Put mixed and reduced cabbage and saurekraute into soup pan with *combined remaining chicken broth and soup. Add Oldbay, pepper, and bayleaf. Fold over medium low heat and cover. In large saute' pan, cook onion and mushrooms over low to meduim low heat till onions are clear,10 to 15 minutes, do not let butter brown. Add garlic during the last minute. Do not burn the garlic, it will RUIN the whole recipe. Use just a tablespoon of white wine to release the flavor from the pan and swish the pan round, pour the contents directly into the soup pan, fold in. Put porkchops on top and cook over low heat 2 hours. Folding occassionally to prevent burning, paying attention to the pork. *At this point you could put it into a slowcooker. I prefer to wait till adding the kielbasa, adding it any earlier will cause it to have already fallen apart by the time the pork begins to turn to fall apart. In the same large saute' pan, lightly saute' the cut kielbasa in butter over meduim heat, do not brown. *Drain thoroughly. Add drained kielbasa to soup pot or to slow cooker and cook for another hour or longer, till pork falls apart. Add barley and chickenbroth for it to Kapusta and continue cooking for atleast 15 minutes. This is cooked for atleast 4 hours all together and allowed to cool naturally before refridgerating. Kapusta is always better the next day and gets better as long as it lasts. Great for Bachelors.

KAPUSTA

Steps:

• Brown pork and onion in hot skillet until pork is cooked through, about 10 minutes.
• Combine cooked pork and onion with all other ingredients in a 5 quart Dutch oven or slow cooker. Mix lightly.
• Simmer all day.
• The longer you cook this, the better it tastes.

MY KAPUSTA (POLISH CABBAGE SOUP)

Steps:

• Shred cabbage, set aside.
• Brown ribs in small amount of olive oil in large fry pan; remove from pan.
• Sauté cabbage using drippings in pan and butter. I usually do this in batches, adding all cabbage and juices from each batch into the pot.
• Add butter to pan and make next batch.
• Add salt and pepper to taste.
• Add sauerkraut and mix in well.
• Bury ribs in cabbage mix, fill with cold water just to cover all.
• Bring pot to boil, cover and lower heat to simmer.
• Simmer for about 2 hours.
• Check after 1-1/2 hours to see if cabbage is soft; meat should be falling off the bones.
• When done, carefully remove meat making sure to get all the bones.
• There aren't many or any bones in the country style ribs, that's why I use them instead of regular ribs.
• Separate meat from bones and fat and return meat to pot. Mix.
• I use an 8 quart enameled cast iron pot. Try to use a heavy metal pot or one that has a heavy bottom.
• Some people serve this in a bowl with boiled or mashed potatoes and/or some sour cream; and a nice hunk of Polish sisal bread, if you can find any!
• You could also add caraway or dill seeds when cooking it.
• NOTE:.If you can make this the night before you will serve it, and refrigerate it, it is better. The taste improves with age!

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.