Submissions     Contact     Advertise     Donate     BlogRoll     Subscribe                         

Wednesday, April 15, 2009

Be A Survivor Polish Sausage And Cabbage

The real star in this recipe is the cabbage. This is a recipe that has been handed down in my wife's family and I have learned how to cook it. I made a batch recently and it is pure "pork" heaven.

Bacon grease (hopefully you save yours!!!)
1 large white onion
1 head of cabbage
4 cans of sauerkraut
1 Large or 2 medium Polish sausage (kielbasa)

1.) Drain and thoroughly wash the sauerkraut. Dry it very well by squeezing it out and put it on the side. This needs to be done correctly or your dish will not turn out right...WASH then DRY.

2.) Dice your onion.

3.) Shred the head of cabbage (very thin slices like cole slaw).

1.) In a large pot melt 5 heaping tablespoons of bacon grease (yes you read that right). Add the onions and saute until they are translucent.

2.) Add the dry sauerkraut to the pot and stir thoroughly.

3.) Add ALL of the shredded cabbage to the pot and mix thoroughly. This is the pain in butt time. You need to babysit this. Cover and sweat on medium to low heat for 1 hour and 45 minutes. Remove the cover every 5 or so minutes and thoroughly stir, recover...and repeat.

4.) While the cabbage is cooking add the Kielbasa to another pot and simmer on low for about 30 minutes.

5.) When the kielbasa is done slice it on the bias in half inch slices and add to the cabbage mixture. Remember to keep stirring the mixture every few minutes to keep it sweating and prevent it from burning.

6.) After 1 hour and 45 minutes you will have something magical. Add salt and pepper to taste.

...that is all.


No comments:

Post a Comment