Thursday, September 26, 2013

At Home: Kapusta with Kielbasa

Keith grew up with classic Polish dishes made by his grandparents, Walter and Olga. They only made them mostly during the holidays or for special occasions. They never really wrote anything down, so these recipes were recited from memory and are very loose interpretations with "a little bit of this....a dash of that...." to make it all taste good! Check out Olga's Kapusta with Kielbasa (Pickled Cabbage with Sausage) on What Micky Eats...At Home.

Olga's Kapusta with Kielbasa (Pickled Cabbage with Sausage)
  • fresh kielbasa and/or pork meat
  • 1 bag and/or 2 cans sauerkraut
  • 1 onion, diced
  • 1 package mushrooms, sliced
- Remove the meat from a ring of fresh kielbasa and pan fry with diced onion.
- Add sliced mushroom and let everything brown.
- Rinse sauerkraut well under running water; add to the meat mixture and simmer for 45 to 60 minutes.
    Alternate:
      - Dice pork fat (the white fat part with the skin) into small chunks and brown in a pan.
      - Dice pieces of pork and add into the pan drippings and let brown.
      - Add onion, mushrooms and let them brown.
      - Add sauerkraut and let simmer for about 1 hour.

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