Recipes For 2010

Kapusta/Bigos

PolishFood/images/300/Kapusta-Bigos.jpg

Kapusta is the cabbage part. Some people refer to this as Bigos and that's really a more accurate name for this dish. But, cabbage is the main ingredient, so we like "Kapusta"!

  • 1 large head of cabbage, shredded fine
  • 1 lb country style spare ribs
  • 1 small can sauerkraut
  • 1 onion chopped
  • 1/2 lb salt pork or bacon
  • chicken broth
  • 1 kielbasa chopped

In a large pot, render the fat out of the salt pork or bacon and then remove the bits of bacon or pork, leaving just the fat. Brown the spare ribs in the fat Remove. In the same pot, put all the cabbage and onion in with about 1/2 cup chicken broth. Cook on low heat until wilted down. Add small can of sauerkraut and return the ribs to the pot. Add a little more broth if the mixture is dry.

Cook over low heat for about an hour until the cabbage is very soft and the meat is tender. Remove the meat from the bones and return the meat to the pot, discarding the bones. Add the chopped kielbasa

NOTE: You can save the rendered salt pork and bacon and add back in at the end.