KAPUSTA (POLISH BRAISED CABBAGE)
This classic Polish cabbage side dish is easy to prepare and super tasty!
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 30m
Number Of Ingredients 7
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.
UKRAINIAN RED CABBAGE - KAPUSTA
I have a family member that is Ukrainian, and he would have loved this I'm sure. My sister used to have a Ukrainian Christmas for him every year, it was the Best!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 114.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.4, Sodium 271.7, Carbohydrate 18, Fiber 3.2, Sugar 12.2, Protein 1.8
MY KAPUSTA (POLISH CABBAGE SOUP)
This is my family's version of Kapusta. Amounts vary according to your taste. This is one of those soups you should make the day or night before and improves greatly with each reheating. You actually may need more butter; 1/2 lb is a conservative estimate. The number of servings depends on your appetite!
Provided by Nana Lee
Categories One Dish Meal
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 275.5, Fat 22.3, SaturatedFat 11, Cholesterol 69.6, Sodium 480, Carbohydrate 8.6, Fiber 3.9, Sugar 5, Protein 11.9
BRAISED RED KAPUSTA SOUP
This is the second recipe {meal # 2} from my braised red kapusta dinner. What did this cost? Nothing {meaning I didn't have to go out and buy anything} all the things I added to the cabbage I keep in my pantry, refrigerator and freezer. And the beauty of this is, I'll get 2 days of soup out of this recipe~ once today and...
Provided by Irisa Raina 9
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- 1. Put about 3 tablespoon oil in a soup pot and get it hot. I add the rind too because it has lots of flavor in it but remove it after the pork is all browned and discard once the salt pork has browned really well and remove it.
- 2. In the same pot brown the sausage, remove it and add it to the salt pork.
- 3. In the same pot { I just love one pot meals, don't you? } put the red onions, garlic and sugar and sauté till the onions are translucent. Let the oil cool down first because you don't want to burn the garlic. Sauté the onions and garlic on a very low heat. At this point if there is a lot of oil in the pot spoon it out but leave the fond.
- 4. Now add the meats back to the pot with the onions and add the tomato puree, water, beef broth, butter beans, tomatoes and wine {remove from the heat before adding the wine} give this a good stir.
- 5. Bring this to a boil and then turn down, add the cabbage and salt { if necessary } and pepper.
- 6. Turn this down to a simmer and cover and cook it for about 1 hour.
- 7. 10 minutes before the soup is done, add the potatoes. You'll only need to get them hot as they are already cooked.
- 8. This is not a meaty soup, but it is hearty and satisfying! The salt pork and sausage gives it a wonderful meaty flavor.
KAPUSTA
Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!
Provided by Holly
Categories Side Dish Casseroles
Time 1h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151 calories, Carbohydrate 11 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 760.5 mg, Sugar 5.6 g
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