Krassnaya Kapusta Red Cabbage Food

HOMEMADE SAUERKRAUT RECIPE (KVASHENAYA KAPUSTA)

Steps:

• Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely (use a mandolin to do this faster and discard the core.
• In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage (4-5 min). You don't want it to be super juicy, just enough to cover the lettuce when you really pack it down in a jar.
• Scrunch it until juices start to come out.
• Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. You want a jar big enough to be filled only about 2/3 full so it has room to expand.
• Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Top with a small jar of water, a super clean rock or whatever else would make a good weight. Place the lid on the jar but do not tighten. Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). Let stand at room temp for 4 days or until sour. It will stop fermenting/rising when it's done.
• While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly.
• After 4 days, refrigerate until ready to serve. Can be stored for a few weeks if kept very cold.

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!

TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)

Steps:

• In a cast iron or ceramic pot, heat up the oil, and sautee the onions until soft and translucent. Don't brown them.
• Add the shredded cabbage, and on a medium heat, cook for 2-3 minutes, mixing well.
• Add the water, and reduce the heat to small-medium, and continue cooking the cabbage until it's soft, about 30-40 minutes. The cabbage will release it's own water, so you don't need to worry that it will be dried out. Mix every so often, just to be sure, and if it does get dry, go ahead and add just a bit of water more.
• When the cabbage is soft, mix in the drained saurkraut, and cook for 10minutes longer.
• Mix in the tomato paste, salt and pepper. The color should be orange. If you would like to add some dill, this is the time to do so.
• Cook for 5-10min longer, and taste for seasoning.
• Serve hot. Reheats very well in a microwave, and stays fresh in the fridge for 5-7days.

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.

SZYBKA SUROWKA Z CZERWONEJ KAPUSTY (POLISH RED CABBAGE SLAW)

Steps:

• Bring 1 quart water to a boil in a large pot; add cabbage and cook until softened, 2 to 4 minutes. Drain.
• Mix cabbage, onion, apple, lemon juice, and oil. Season with sugar, salt, and pepper.