Kapusta Polish Braised Cabbage Food

KAPUSTA (POLISH BRAISED CABBAGE)

Steps:

• Sauté the diced bacon in a medium sauté pan with a lid, over medium high heat, 2-3 min.
• Add the diced onions. Sauté for 3-5 minutes, until the bacon is crispy and the onions are golden. (At this point, if there is a lot of fat in the pan from the bacon, drain some off, leaving just enough bacon grease to lightly coat the bottom of the pan.)
• Add the garlic and continue to sauté for 1-2 minutes, until fragrant.
• Add the shredded cabbage and water. Cover the pot and simmer for 7-10 minutes, until the cabbage has softened.
• Remove the pan from the heat and stir in the salt and pepper. Taste your kapusta, and adjust the seasonings as desired.
• Serve with polish sausage or pierogies.

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.

POLISH SWEET-SOUR RED CABBAGE (CZERWONA KAPUSTA ZASMAżANA)

Steps:

• Meanwhile, in a small bowl, mix together water, vinegar, brown sugar, pepper, and salt until sugar is dissolved.
• Refrigerate overnight to improve flavor.

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!

UKRAINIAN RED CABBAGE - KAPUSTA

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!