Dzienkuje Bardzo, From: Kresy-Siberia@yahoogroups.com [mailto:Kresy-Siberia@yahoogroups.com] On Behalf Of Danuta Janina Wójcik Sent: Tuesday, 18 December,Dec 18 3:00 AM 1 of 8View Source
Bravo!! , Lenarda, Jestes prawdziwa polska kobieta. :)
----- Original Message -----
Sent: Monday, December 17, 2012 8:25 PM
Subject: RE: [www.Kresy-Siberia.org] kapusta
Julek you have described Bigos, there are many many recipes and all delicious and taste better the next day.
Thank you for the recipe,
2 large onion, chopped or more
1 large head cabbage, chopped remove the large ribs on the leaves.
1 large can sauerkraut or at least 1 quart rinsed and drained well
2 large green apples chopped fine or diced. (When finished cooking you will not see the apples)
2 carrots shredded and cut into small pieces
1 Lb or 11/12lb bacon chopped into small pieces
3 pounds kielbasa or more I used 4 lbs.
1 or 2 bay leafs taken out at the end of cooking process
1 seasoning packet of 6-7 pepper corns (in a cloth or cooking bag) taken out at the end of cooking process
1 quart of beef juice/broth or use the water that the cabbage was cooked when adding to the beef bullion also if there is any juice from the baked kielbasa add it.
2-3 tablespoons of brown sugar
1 or 2 tablespoons of white sugar add more or less during cooking to taste
2 to 3 tablespoons of vinegar (check and add or use less during cooking to taste)
½ cup of apple cider add if more is needed during cooking as the liquid evaporates
1 tablespoon of onion salt
¼ cup of butter
salt and pepper, to taste
garlic, to taste or leave out
Fry bacon until almost cooked. Add to the bacon and all its drippings onions and cook till translucent add carrots and garlic continue cooking until all is cooked and the bacon start to brown put aside.
At the same time
Cook the Kielbasa in oven with a little olive oil to keep it from sticking to the pan until it is nice and brown and starts to split and some of it turns a little black around the edges.
In a large pot bring water to a boil add the cut cabbage and let it cook until it is soft and reduced somewhat, drain the water ( you might want to keep about 2 cup or up to a quart of this water to add later if necessary or add other liquids it you find the mixture drying out to much. (Some people add beer), add the sauerkraut , add onion, garlic, butter, bacon mixture, salt, pepper, and enough beef juice/water with beef bouillon to fill pot, seasoning packet, bay leaf. In other words add everything except the kielbasa.
Bring to a boil and then simmer for 2 hours.
Cut the oven cooked kielbasa in 2-3" chunks. Add to kapusta. Cook for at least 1 to 2 hour or more. I like to cook about 3-4 hours on low heat. This allows everything to mellow together.
Add flower if you want to thicken the mixture. Use a little vinegar or juice from the mixture to mix with the flour to make a slurry before adding to the flour mixture otherwise you might get some lumping of the flour but make sure you do not overdo the vinegar. Cool and refrigerate.
Taste during the cooking process and adjust the sugar, vinegar to make sure the mixture is to your liking. I added a little honey a tablespoon or so rather than additional sugar at one point just to see if that helped and it did not hurt.
Reheat the next day. I put the entire mixture into a very large Crock-pot and put it on high. After 3-4 hours it was ready to serve, nice and hot. This is a great way to have a nice hot meal and not worry about cooking the day you have company. Plain boiled potatoes work great with this rich Kapusta also wonderful served with thick slices of dark bread.
I served this for 170 priests at an international food event (not Polish) with many other dishes food in a large crackpot and every bit was consumed!!!!!! other food dishes remained.
On Mon, Dec 17, 2012 at 12:38 PM, Carol Hornby-Clements <craftyccc@...> wrote: