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KAPUSTA (Polish Cabbage & Pork) Recipe

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This recipe for KAPUSTA (Polish Cabbage & Pork) is from The Ragoni Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lbs. country ribs, boneless
1 medium to large head cabbage
1 - 2 lb. package bagged sauerkraut
1 small onion, finely chopped
water
salt and pepper to taste
Directions:
Directions:
Rinse and drain sauerkraut. Place sauerkraut and pork into a large stock pan. Barely cover with water. Heat on medium for an hour and a half. Meanwhile, prepare the cabbage: using a food processor or a knife, shred cabbage. After an hour and a half, add cabbage to pot, cover with water, and simmer for 2-3 hours, covered. During last hour, make a roux of 2 tbs. flour and 2 tbs. cooking liquid and stir into pot. Also, add onion at this time. When done, season to taste with salt and pepper & serve. Pork can be shredded or diced prior to serving.

Freezes well.

 

 

 

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