Grandmas Polish Kapusta With Pork Spare Ribs Food

POLISH KAPUSTA WITH SPARE RIBS RECIPE

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.

KAPUSTA (POLISH CABBAGE SOUP)

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

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 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.

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:

• 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.