Polish Sour Cabbage With Meat Recipes

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.

KAPUSTA (POLISH BRAISED CABBAGE)

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.

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!

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.

SOUR CREAM CABBAGE

Steps:

• Melt fat in large frying pan.
• Add cabbage and cook on low for 15 mins, stirring occasionally.
• Add salt, pepper, sugar and sour cream.
• Stir until well blended, but do not boil.
• Serve hot when ready.

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.

POLISH SAUSAGE AND CABBAGE

Steps:

• Place sliced cabbage in crockpot.
• Toss with diced potato, salt and caraway seed.
• Add sliced onion and Polish sausage.
• Pour chicken broth over all; stir lightly.
• Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours).