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.
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
KAPUSTA
This is Polish comfort food at its finest. Fried sauerkraut is a simple recipe that can be made with just a few ingredients, and it's perfect for a winter meal. The bacon and onion add a delicious depth of flavor to the sauerkraut, and it's all cooked until it's nice and mellow. Serve this kapusta with your favorite side dish, like mashed potatoes or egg noodles, and for a simple but satisfying weeknight treat.
Provided by Lauren
Categories Side Dish
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 14 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 15 mg, Sodium 899 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 5 g
UKRAINIAN RED CABBAGE - KAPUSTA
I have a family member that is Ukrainian, and he would have loved this I'm sure. My sister used to have a Ukrainian Christmas for him every year, it was the Best!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the apples and the onion and sauté until the onion is tender and translucent, approximately 8 minutes.
- Stir in cabbage and stir until wilted, approximately 8 minutes. Stir in the sugar, vinegar ,salt, cinnamon, allspice, and cloves. Cover and cook until the cabbage is tender, stirring occasionally, aproximately 10 minutes.
- Add the stock and jam and continue to cook uncovered for 5 minutes longer. Season with salt and pepper and serve. Delicious!
Nutrition Facts : Calories 114.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.4, Sodium 271.7, Carbohydrate 18, Fiber 3.2, Sugar 12.2, Protein 1.8
MY KAPUSTA (POLISH CABBAGE SOUP)
This is my family's version of Kapusta. Amounts vary according to your taste. This is one of those soups you should make the day or night before and improves greatly with each reheating. You actually may need more butter; 1/2 lb is a conservative estimate. The number of servings depends on your appetite!
Provided by Nana Lee
Categories One Dish Meal
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 275.5, Fat 22.3, SaturatedFat 11, Cholesterol 69.6, Sodium 480, Carbohydrate 8.6, Fiber 3.9, Sugar 5, Protein 11.9
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