Kapusta By Drgeorge Recipes

Steps:

• 1. Heat a large skillet hot enough for the bacon pieces. Spread them across the bottom (you don't need to separate each piece as they will separate as you stir). Stir them around to get the pieces cooked to medium texture. You don't want them crisp for this recipe. Take out the pieces & place them in a small bowl.
• 2. Place the pork in the hot bacon grease and brown both sides including the edges. Remove from pan & put aside. Empty the bacon grease but do not wipe/wash. Leave the pan greased.
• 3. Rinse the sauerkraut once and spread in heated pan with about 1/3 of the can juice. (I drain the cans and add water & drain again keeping approx.1/3 of the juice left in each can.)
• 4. Add sliced onions to the pan and stir while frying to semi-cook the veggies and absorb remaining bacon grease (about 5 min.).
• 5. Add the remaining ingredients including garlic powder & smoky paprika along with the chicken broth (I used College Inn but any good broth will do). Mix as well as you could as not to splash outside the pan. Turn down the heat to med/low and cover. Cook for 35-40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
• In a medium saucepan over high heat, boil cabbage for 10 minutes.
• In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
• Bake in preheated oven for 1 hour, stirring every 20 minutes.

Steps:

• In a large skillet, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.

Steps:

• Brown pork and onion in hot skillet until pork is cooked through, about 10 minutes.
• Combine cooked pork and onion with all other ingredients in a 5 quart Dutch oven or slow cooker. Mix lightly.
• Simmer all day.
• The longer you cook this, the better it tastes.

Steps:

• Cook onion and kielbasa in frying pan until onions are translucent.
• Drain liquid from sauerkraut.
• Mix all ingredients together.
• Transfer to a buttered casserole dish.
• Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.

Steps:

• Cut the cabbage in quarters, carefully cut out the stem. Slice it crossways to 1/8 to 1/4 inch wide bands. Do the whole cabbage and add to a large soup pan with 1/4 to 1/2 cup water and put on medium-low heat, covered, folding occassionally till reduced to atleast 1/2 volume. Drain and mix (hands work best) with rinsed and drained saurekraute. Set aside momentarily. Place the porkchops in the soup pan with 1/4 cup of the chickenbroth and cook over low heat till white, remove and set aside. Put mixed and reduced cabbage and saurekraute into soup pan with *combined remaining chicken broth and soup. Add Oldbay, pepper, and bayleaf. Fold over medium low heat and cover. In large saute' pan, cook onion and mushrooms over low to meduim low heat till onions are clear,10 to 15 minutes, do not let butter brown. Add garlic during the last minute. Do not burn the garlic, it will RUIN the whole recipe. Use just a tablespoon of white wine to release the flavor from the pan and swish the pan round, pour the contents directly into the soup pan, fold in. Put porkchops on top and cook over low heat 2 hours. Folding occassionally to prevent burning, paying attention to the pork. *At this point you could put it into a slowcooker. I prefer to wait till adding the kielbasa, adding it any earlier will cause it to have already fallen apart by the time the pork begins to turn to fall apart. In the same large saute' pan, lightly saute' the cut kielbasa in butter over meduim heat, do not brown. *Drain thoroughly. Add drained kielbasa to soup pot or to slow cooker and cook for another hour or longer, till pork falls apart. Add barley and chickenbroth for it to Kapusta and continue cooking for atleast 15 minutes. This is cooked for atleast 4 hours all together and allowed to cool naturally before refridgerating. Kapusta is always better the next day and gets better as long as it lasts. Great for Bachelors.