Polish Sour Cabbage With Meat Food

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.

POLISH CABBAGE

Steps:

• 1. Fry the bacon and crumble. Reserve that and the grease until the cabbage is cooked
• 2. Shred cabbage and onion and put in a large pot and cook in water until very soft. Drain.
• 3. Add the rest of the ingredients and cook for another 1/2 hour or 45 minutes until well incorporated and flavors blend.
• 4. Serve hot. It gets better the next day

POLISH CABBAGE AND SAUERKRAUT SOUP (KAPUśNIAK)

Steps:

• Gather the ingredients.
• In a large Dutch oven or stockpot, sear pork ribs on both sides over medium-high heat. There should be enough fat on the ribs so additional fat should not be required. If the ribs are very lean, lightly spray the pot with cooking spray before searing. Remove browned ribs to a plate and reserve.
• Add bacon to the pot and fry until most of the fat has rendered out. Add onions, celery, carrots, potatoes, and garlic to the pot and cook until onion is translucent. Add fresh cabbage and cook until it collapses. Return spareribs to the pot and add ham bone or hock, sauerkraut, tomato sauce, beef stock, paprika, bay leaf, and sugar. Mix well. Bring to a boil. Reduce heat to medium-low and cook about 2 hours or until meat falls from the bones.
• Remove ribs and ham bone or hock from the soup, let cool slightly and remove all bones and cartilage from meat. Chop meat into bite-sized pieces, if necessary, and return to the pot. If you prefer a slightly more sour soup, add some of the reserved sauerkraut juice.
• Cool the soup in an ice-water bath and then refrigerate. The next day, skim off the congealed fat and reheat. Adjust seasonings, if necessary. Serve in warmed bowls with a dollop of sour cream and sprinkle with chopped parsley , if desired.
• Enjoy!

POLISH SOUR CREAM CABBAGE

Steps:

• Shred cabbage medium fine; set aside.
• Heat margarine in skillet; saute garlic.
• Add cabbage and water.
• Cover tightly, bring to a boil.
• Reduce heat, simmer 10 minutes.
• Combine sour cream with vinegar, sugar, salt and egg; blend thoroughly.
• Pour over cabbage; bring to a quick boil and serve immediately.

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.

MOM'S POLISH STEWED CABBAGE

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
• Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
• Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.