My favorite thing to cook. I’m making some in 2 days! Ok, this recipe is a 2 day recipe. It will turn out great the first day, but it is better the 2nd. Ok. First off chop up some bacon and other pork ( I like rib meat, my grandmother used short ribs, my grandfather uses sausage. It is all good) and fry it in a large pot. When your bacon is almost crispy, add thinly sliced onions and stir to deglaze the goodness at the bottom. Do not drain the fat. There is enough other stuff where it won’t be greasy. Chop up 3/4 head of cabbage and get it ready. Rough chop 3 or 4 cloves of garlic. When your onions are sweated throw in the garlic and stir. Once you smell the garlic throw in the cabbage, a can or pouch of sourkraut, I use the sour one without seeds. Don’t strain it, you want the juice. Throw in some mushrooms if you want. Add pork stock to just cover and simmer untill cooked, about an hour. T is at this point that I take the pot to the garage to cool and let the flavors marry. The next day I gentl heat the kapusta n the stove. While it’s getting hot I make a whole stick of butter’s worth of roug (butter and flour) and devide it by half. The blond is for thickening. I cook the other half to dark roug, not so faR as I would for gumbo, not brick, about 2 shades lighter. Just so it’s nice and toasty. This adds depth of flavor, and is my signature on the dish. When the kapusta is hot throw in the remaining 1/4 cabbage and cook for 10 min. Throw in the rough and stir till thickened. Serve immediately. It goes great over mashed potatoes?
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Kapusta!
- Thread starter Stanlew24
- Start date
I eat grass fed butter. Sometimes I get fancy eggs, sometimes not. If I have money I'll buy the 5 dollar a dozen eggs. I eat 4 eggs every day so eggs get expensive. I know the value of free range eggs, but if its spend 20 dollars on eggs or fill my gas tank, it's the 1.29 eggs I'm making kalista right now lol. Its cooking on my stove!