Polish Kapusta With Spare Ribs Recipes

GRANDMA'S POLISH KAPUSTA WITH PORK SPARE RIBS

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.

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.

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!

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.

POLISH ZEBERKA WIEPRZOWENA Z KAPUSTA (SPARERIBS AND CABBAGE)

Steps:

• Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat.
• Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture.
• Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add cabbage; sprinkle with pepper. Cover and simmer until cabbage is tender, about 15 minutes.
• Remove bay leaf. Arrange spareribs and vegetables on serving platter.
• Garnish with minced parsley if desired.