[senior citizen]

This recipe calls for the ribs to be simmered for about two hours.
However, I recall my mom and grandmother simmering them all day long on the stove.......probably a larger batch.
I don't recall the barley in with it...............but I DO remember them making "barley soup"....

POLISH SAUERKRAUT WITH SPARE RIBS
Printed from COOKS.COM
2 lb. spare ribs
1 qt. sauerkraut, rinsed and drained
1/4 tsp. caraway seeds
3 qt. cold water
1 lg. onion
1 tbsp. barley; optional

Cover spare ribs with cold water and bring to boiling point. Skim and add chopped onion, sauerkraut, seeds and barley. Simmer uncovered about 2 hours or until meat is tender. Salt and pepper to taste. Serve with rye bread or mashed or fried potatoes.

[Virtual Geezer]

Originally Posted by senior citizen

This recipe calls for the ribs to be simmered for about two hours.
However, I recall my mom and grandmother simmering them all day long on the stove.......probably a larger batch.
I don't recall the barley in with it...............but I DO remember them making "barley soup"....

POLISH SAUERKRAUT WITH SPARE RIBS
Printed from COOKS.COM
2 lb. spare ribs
1 qt. sauerkraut, rinsed and drained
1/4 tsp. caraway seeds
3 qt. cold water
1 lg. onion
1 tbsp. barley; optional

Cover spare ribs with cold water and bring to boiling point. Skim and add chopped onion, sauerkraut, seeds and barley. Simmer uncovered about 2 hours or until meat is tender. Salt and pepper to taste. Serve with rye bread or mashed or fried potatoes.

This is another one that was made at home growing up and was always server with mashed potatoes. It included the barley but there was very little of it as this recipe shows.

VG

[JerryP]

Sounds great to me, I'll take it with the mashed potatoes.

[rubicon]

My wife's Polish grandmother made me this dish often. I also loved her kabusta (sp) (cabbage and split peas) perogi, vegetable soup polish mushroom soup Since my wife and I had been together since age 13 it was great having two father two mothers, eight grandmothers and lots of brothers and sisters. Polish grandmother loved pasta fagoli, pasta and peas, spaghetti with broccoli, spaghetti with tuna, pasta primavera, ravioli because she dislike meat. she would cook with it but wouldn't eat meat.

Yes this is my favorite subject . God made two things heaven on earth for human beings, food and the opposite sex absent these two inventions life would be hell on earth

[senior citizen]

Originally Posted by rubicon

My wife's Polish grandmother made me this dish often. I also loved her kabusta (sp) (cabbage and split peas) perogi, vegetable soup polish mushroom soup Since my wife and I had been together since age 13 it was great having two father two mothers, eight grandmothers and lots of brothers and sisters. Polish grandmother loved pasta fagoli, pasta and peas, spaghetti with broccoli, spaghetti with tuna, pasta primavera, ravioli because she dislike meat. she would cook with it but wouldn't eat meat.

Yes this is my favorite subject . God made two things heaven on earth for human beings, food and the opposite sex absent these two inventions life would be hell on earth

You were very lucky indeed to have that amount of extended family members.........all of mine are long gone and missed dearly.....

Just as your wife's Polish grandmother loved the Italian pasta fagioli or pasta fazool (beans and macaroni....a mainstay of my childhood memories)........and all the other Italian dishes............
My own Ukrainian grandmother loved my dad's Provolone Cheese......
She would say in her broken English, "It smells like stinky feet".....
Ukrainian Katie (Kateryna) also spoke Polish.......etc.

I'd say my mom and dad blended very well their Ukrainian and Italian heritage and we grew up eating all kinds of food......American included.

But truthfully, it's those old dishes that we all remember fondly. I made them for my family........

However, as Virtual Geezer says, many of the dishes are made in volume........who can make just one pig in a blanket / stuffed cabbage roll.......so when it gets down to just the two of us.......hard to eat a big pot of anything.........unless one makes these items and then freezes them............lasagna and other Italian dishes freeze very well...and are nice to take out when needed.....

I'm so glad I've found another kindred spirit who is not a member of the dreaded "food police".........

[rjn5656]

any one got a recipe for kapusta

[senior citizen]

Originally Posted by rjn5656

any one got a recipe for kapusta

This would be the old fashioned way, made with a head of cabbage.
You could also do a shortcut variety with sauerkraut...half the work is done.
Some people would use a head of cabbage plus ready made sauerkraut.
See below for longer version.......

My Ukrainian grandmother and mother as well as my husband's Polish grandmothers and mother........would make this on a Saturday.....long simmering on the stove.

AUTHENTIC POLISH KAPUSTA (CABBAGE)

You will need for 4 servings:

1 head green cabbage, roughly chopped
2 carrots, shredded
2 medium vine-ripened tomatoes, peeled and chopped
4 strips bacon, chopped
1-2 links Polish Kielbasa (sausage)
About 1/3 cup of dill, finely chopped
Water (about 16 cups-8 cups to preboil the cabbage and another 8 cups for stew)
2 Tbsp. of Vegeta seasoning
1 Tbsp. butter
1 Tbsp. flour
Salt and pepper

1 large pot for soup
Small frying pan
Cheese grater (optional if you purchased shredded carrot)
Small plate
Paper towel to drain bacon fat

Prepare the cabbage:
Discard the wilted layers and cut the cabbage in half. Then, cut each piece into half again.
Take each wedge of the cabbage head and cut the core out by laying it flat and cutting diagonally.
Roughly chop the cabbage and place it in a large pot.Cover with about 8 cups of water and bring to boil on medium heat.
While the cabbage is coming to a boil, prep the vegetables:
If you are working with whole carrots, peel and shred them. Carefully peel the skins off of the tomatoes and roughly chop them. Finely chop the dill.
Now, for the bacon:
Heat up a small frying pan.
Cut up the bacon into small pieces and fry them until crispy.
Cover a plate with a paper towel and place the crispy bacon bits to drain the fat. Set aside.
Back to the cabbage:
Once the cabbage is boiling, drain the water and cover the cabbage with fresh water-about another 8 cups.
Add a pinch of pepper and 2 Tbsp of Vegeta and bring to a boil. If you do not have Vegeta, season the cabbage with salt according to your preference.
Once the cabbage is boiling, add the dill, tomatoes, and carrots. Cook for 30 minutes.
Towards the last 5 minutes, make a roux to thicken the stew.
Roux:
Heat up a small frying pan and melt 1 tablespoon of butter.
When you see the butter bubble, add 1 tablespoon of flour and stir until combined. It should turn a beige color.
Pour the roux into the cabbage and stir. Cook for additional 10 minutes.
Turn off the heat, toss in the bacon, stir, and serve alone or with mashed potatoes and kielbasi, etc.