Pork Kapusta Food

UKRAINIAN KOBASA KAPUSTA

Steps:

• Remove the skin from the kobasa, and cut into bite sized pieces. Place in a bowl.
• Dice onion and place in a bowl.
• Crush fennel seed using a mortar and pestle.
• Drain and throughly rinse the sauerkraut using a colander. I like to use some boiling water for this.
• Heat a frying pan over medium heat, and add the oil.
• Add the onions and seasonings, and cook until browned (about 5 minutes).
• Add the cut up kobasa and cook until nicely browned (about 6-8 minutes).
• Add the drained and rinsed sauerkraut and cook until heated through (about 8-10 minutes).
• Remove from heat and place in a serving bowl. This is a great main course, or side dish.
• ENJOY!

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.

BEST KAPUSTA

Steps:

• 1. Cook bacon and set aside on paper towels. Heat butter, and tablespoon of reserved bacon grease in large saute pan. Brown chopped onion. Add kraut, bacon and spices and cook on medium heat for 15min.
• 2. Add beans and simmer for another 5-10min. Serve as side with keilbasa.

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.

KAPUSTA

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.

POLISH KAPUSTA

Steps:

• Cook onion and kielbasa in frying pan until onions are translucent.
• Drain liquid from sauerkraut.
• Mix all ingredients together.
• Transfer to a buttered casserole dish.
• Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.

KAPUSTA

Steps:

• Heat the olive oil and melt the margarine in a large skillet.
• Cook the chopped onion until translucent. You can brown it if you like.
• Add the drained and rinsed sauerkraut and fry over medium high heat until slightly browned.
• Sprinkle liberally with paprika and not-so-liberally with garlic salt - I don't measure either so the quantities listed are approximate.
• Add the pork and beans to the pan and heat through.
• Then eat! I usually serve this with ham steaks or kielbasa.