Quote:
Originally Posted by rjn5656
any one got a recipe for kapusta
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This would be the old fashioned way, made with a head of cabbage.
You could also do a shortcut variety with sauerkraut...half the work is done.
Some people would use a head of cabbage plus ready made sauerkraut.
See below for longer version.......
My Ukrainian grandmother and mother as well as my husband's Polish grandmothers and mother........would make this on a Saturday.....long simmering on the stove.
AUTHENTIC POLISH KAPUSTA (CABBAGE)
You will need for 4 servings:
1 head green cabbage, roughly chopped
2 carrots, shredded
2 medium vine-ripened tomatoes, peeled and chopped
4 strips bacon, chopped
1-2 links Polish Kielbasa (sausage)
About 1/3 cup of dill, finely chopped
Water (about 16 cups-8 cups to preboil the cabbage and another 8 cups for stew)
2 Tbsp. of Vegeta seasoning
1 Tbsp. butter
1 Tbsp. flour
Salt and pepper
1 large pot for soup
Small frying pan
Cheese grater (optional if you purchased shredded carrot)
Small plate
Paper towel to drain bacon fat
Prepare the cabbage:
Discard the wilted layers and cut the cabbage in half. Then, cut each piece into half again.
Take each wedge of the cabbage head and cut the core out by laying it flat and cutting diagonally.
Roughly chop the cabbage and place it in a large pot.Cover with about 8 cups of water and bring to boil on medium heat.
While the cabbage is coming to a boil, prep the vegetables:
If you are working with whole carrots, peel and shred them. Carefully peel the skins off of the tomatoes and roughly chop them. Finely chop the dill.
Now, for the bacon:
Heat up a small frying pan.
Cut up the bacon into small pieces and fry them until crispy.
Cover a plate with a paper towel and place the crispy bacon bits to drain the fat. Set aside.
Back to the cabbage:
Once the cabbage is boiling, drain the water and cover the cabbage with fresh water-about another 8 cups.
Add a pinch of pepper and 2 Tbsp of Vegeta and bring to a boil. If you do not have Vegeta, season the cabbage with salt according to your preference.
Once the cabbage is boiling, add the dill, tomatoes, and carrots. Cook for 30 minutes.
Towards the last 5 minutes, make a roux to thicken the stew.
Roux:
Heat up a small frying pan and melt 1 tablespoon of butter.
When you see the butter bubble, add 1 tablespoon of flour and stir until combined. It should turn a beige color.
Pour the roux into the cabbage and stir. Cook for additional 10 minutes.
Turn off the heat, toss in the bacon, stir, and serve alone or with mashed potatoes and kielbasi, etc.