Week 2: Polish - Kapusta

Kapusta is Polish for Cabbage, and boy, is this dish cabbage-tastic!

I started by boiling pork scraps (necks, hocks, odds & ends) in 4 quarts of water with a quartered onion. When the meat was tender I removed it from the broth, chopped it up, and strained the broth for later.

Next I sauteed garlic, a sliced onion, and leeks in butter. Added 1 shredded cabbage head, a 2lb bag of saurkraut, and a couple cups of the pork broth from earlier. Put a lid on it and let it simmer for a while until everything was tender. Mixed in the pork pieces, heated them through and served with kielbasa, potatoes and a super grainy mustard.

Tom’s grandma’s variation includes yellow peas and is the soupier version, but I can’t digest BOTH peas and cabbage, so I went with this variant instead.