Cabbage Kapusta Pasty Recipes

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.

CABBAGE (KAPUSTA) PASTY

Steps:

• Filling Preparation: Chop cabbage, add salt and let stand for 1/2 hour. Squeeze all juice out. In a frying pan, put 1/2 cup oil or shortening. Put in cabbage and fry for about 3/4 hour. Stir continually until just lightly browned (so the cabbage takes on a sweeter, caramelized taste). Then let cool.
• Pasty Preparation: Soften yeast cake in 1/2 cup warm water. Add shortening to 1 cup milk and warm together. Beat eggs slightly, mix with the milk, and add 1/2 cup water, sugar and salt. Add to the yeast mixture. Add 3 cups flour, mix well, and let rise about 1/2 hour. Mix in as much of the remaining flour (4-5 cups)to get a good, non-sticky dough suitable for rolling. Let rise again and punch down.
• Assembly: Roll dough into pasty sized circles (about a 4-6 inch circle, but you can make them smaller for appetizers, and larger for lunch on the go -- ) and spread your cabbage filling on half of the dough, almost to the edge. Fold dough over and pinch edges together to seal. Brush with an egg wash (makes a nice, shiny brown crust) and prick with fork as for pie.
• Bake on greased cookie sheets at 375°F for 20-30 minutes.
• Brush the finished pasties with melted butter.

MEAT AND CABBAGE PASTIES

Steps:

• In large skillet, crumble meat. Stir over med-high heat until meat begins to brown. Push meat to one side of pan and drain fat.
• Add chopped onions and garlic to the meat. Continue cooking until onion is limp, but not browned.
• Add cabbage, 1/2 cup water, beef buillon cube, oregano and cumin. Stir.
• Cover pan, reduce heat and simmer until cabbage is tender and juices have cooked away, about 20 minutes. Add salt and pepper to taste.
• Dissolve yeast in 1/4 cup of the warm water. Let stand 5 minutes.
• In large bowl of electric mixer, combine remaining water with salt, sugar, shortening and eggs. Add yeast and two copy of the flour. Beat on medium speed for about 5 minutes, scraping sides of bowl several times.
• Cover bowl and set in a warm place until mixture is bubbly, about 30-40 minutes. Put bowl back on heavy mixer and add 4 more cups flour, one cup at a time. Or you can do this by hand. Knead until soft and resillient, but not sticky, about 5 minutes, adding remaining flour as needed.
• Place in greased bowl, turn over, cover and set in warm place until almost doubled, about 1-1 1/2 hours Punch down dough and cut in half. Put one half back in the bowl and cover.
• Roll the other half of the dough on a lightly floured board into a 12x24 inch rectangle. Cut into 8 pieces, each 4 inches square. Repeat with remaining dough.
• Place about 1/3 cup of the filling on each square. Bring opposite corners of each square to meet in center. Or, you can make it a triangle and pinch 1/4 inch of edges, with water if necessary, to seal. Press with tines of a fork to get a good seal.
• With spatula, transfer each to a greased baking sheet, placing about 1 inch apart. Cover lightly with plastic wrap and let stand in warm place about 20 minutes.
• Unwrap and bake in a 375F oven until golden brown, about 30 minutes.
• Melt tops with melted butter and then let cool slightly before serving. Can be served at room temperature.

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

TENDER CABBAGE -- KAPUSTA ZASAMAZANA

Steps:

• In a large saucepan, combine the broth, cabbage and carrot.
• Cover and simmer for 30 minutes.
• Meanwhile, melt 1 tablespoon of the butter in a small skillet and saute the onion over a medium heat until tender.
• Stir the onion into the cabbage mixture and simmer for another 15 minutes, stirring frequently.
• Once the onion has been added in, melt the remaining butter in the empty skillet and add the flour, stirring over a medium heat until the flour goes golden brown.
• Take 1/2 cup of the broth out of the pot with the cabbage and stir it in with the flour mixture, then return the flour/broth to the pot with the cabbage.
• Stir the lemon juice or vinegar into the cabbage.
• Season with salt, pepper and sugar.
• Serve hot.

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.