My dear great-aunt Anjelica has a wonderful recipe for kapusta that was not too tart and had a sauce with an almost gravy-like consistancy (great served over mashed potatoes). I have not been able to duplicate it. Does anyone have a recipe like this?
Hmmm.. we always use about a cup of fresh tomatoes (chopped), some tomato paste, water, sugar, vinegar, chopped bacon, salt, pepper. We always end up with a "cabbage sauce" at the end.
But then again... every family, every person has their own recipe of preparing cabbage. Can you remember what colour it was or what it taste like? Can you ask your aunt?
At the Los Angeles County Fair in Pomona, California, I had tried kapusta blended with raisins. It had a thicker consistency, with an appetizing bittersweet taste.
Kapusta from glass jar, drain. Put in sauce pan and add caraway seed to taste, one spoon. Mix water and flour in a cup and stir into kapusta. More flour the thicker the sauce. Cook over medium heat for about 15-20 min.
Rinse your kapusta, save some of the juice just in case you need to use it for the tartness. In a skillet sautee your kapusta with butter and onions. until kraut is kind of soft. Put the kraut in a baking dish and mix in a can of cream of mushroom soup, bake fdor an hour at 350 degrees.
another good way is to take you kraut and wash it till there is just a little tart left and mix it with chopped onions and bacon pieces and a can of split pea soup. it is really good my kids love it. when they where little the used to ask for the "green stuff' on of my kids called it teenage mutant ninja turtle food. we still laugh about it.
This is how I make it........A can or pkg. of fresh kapusta, rinse once. Set aside. Chop onions and mushrooms, pepper, saute in butter. Add the kapusta and mix well. Cover and bake for about an hour. I also add already browned (cooked through) fresh or smoked kielbasa cut into 1 inch lengths and bake it with the kapusta. Sometimes I bake it with pork instead of kielbasa. Last week I made it with beef and it was outstanding. I added a little beef broth before baking it.
Merged: I need some advice on making. Groch & Kapusta
Ok Guys & Girls come to my rescue. Growing up as a Polish American, my Mom made peas and Saurkraut for Xmas eve. NOW! Do I have to soak the peas or do I just cook them with the saurkraut?
