Polish Cooking - making kapusta and kielbasa

[kevin313]

<iframe width="560" height="349" src="" frameborder="0" allowfullscreen></iframe>[this post was last edited: 5/31/2011-10:15]

http://cavalcadeoffood.blogspot.com/2011/05/eating-ala-polska-making-kapusta.html

 

[kevin313]

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Details and recipies are on the link.

http://cavalcadeoffood.blogspot.com/2011/05/eating-ala-polska-making-kapusta.html

 

[xraytech]

great work as usual Kevin. I wish I was there to sample it.

 

[toploader55]

Servuse Kevin

I'm Hungarian, and it's been a long time since I've seen someone make Kapusta.

My Grandmother used to make Perkilt Kapusta... which was simalar to your recepe but made meatballs with Ground veal, Pork and Beef with Rice and Onions. Like a Stuffed Cabbage filling and browned Spare Ribs and cooked the Whole thing together for 6-7 hours. It was my Birthday Dinner for about 15 years. Dessert was a Dobosh Torta ( sp?) which was seven layers of Vanilla Sponge with Mocha Filling, Iced with a Coffee Buttercream and Carmellized Sugar Drizzled on top,.
I'm Ferklempt and Gassy just thinking about it and it was the Best Dinner in the World !!!. Long Live the Slavik Food. My Best to you. Eddie.

Any of you Massachusetts members : There was a guy from New Bedford named John Gorka. He made the best Smoked Kielbasa in the World. His son was making it about 6-7 years ago but I'm not sure if it's still there.

Have a Good night everyone... Eddie

Thanks for the Vids Kevin . Nice to see someone keeping up the Old Country. Eddie

 

[petek]

Love your videos Kevin, you're so relaxed. Can you make the Kapusta with poultry etc..

 

[mattl]

Enjoyable as always! Much different than "our" version. 98% of the time it was sausage based, usually Kowalski Holiday sausage. My dad would slice it into chunks and simmer it for some time. Then we would remove the sausage leaving the sausage water and add the sauerkraut. this would cook for a fair amount of time, but not your 6 hours. Then we brown some flour over medium high heat, let that cool a bit and them make a roux and thicken the cabbage mixture. If the proportions are right it's a light golden brown and not too thick, just borderline soupy and the sausage is added back in for the final cooking. Generally only make it now and then, and I recall from time to time my mother would make it with pig's knuckles.

 

[countryguy]

Thanks for the Kapusta recipe.  My mom and grandmother were Ukrainian and I remember growing up eating Kapusta and Borscht all the time.  They made both with pork hocks.  I've never made either just because I've never had the recipe.  I should have gotten them from my mom before she passed away or from my grandmother who unfortunately can no longer see very well or write at the age of 103!  I will give your recipe a try.

 

Gary

 

[kevin313]

Thanks to all!

Eddie- the Hungarian version sounds awesome! I see why it made your birthday celebrations so special. There's only one Hungarian restaurant in the area, and I always enjoy the wonderful food they serve.

I don't see any reason why someone couldn't use chicken thighs or drumsticks instead of the pork neck bones when making the kapusta. It would be fun to experiment with variations.

Matt - your sauerkraut cooked in the kielbasa broth must have great flavor! I'm going to give that a try. We always saved our kielbasa broth and used it as a base for making soup (usually cabbage or bean) -- we never wanted to pour all that flavor down the drain!