Kapusta

    Kapusta

    (13)
    4saves
    30min


    11 people made this

    About this recipe: This is a classic Polish pork and cabbage dish. It has been changed over the years as it's been passed down through the generations, but remains a staple. Quick, simple and delicious!

    Ingredients
    Serves: 8 

    • 450g salt pork, diced
    • 1 medium cabbage, cored and shredded
    • 500g egg fettuccine
    • ground black pepper to taste

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the salt pork in a large frying pan over medium heat. Cook, stirring frequently until the fat has melted down and the meaty parts are cooked. Add shredded cabbage, and cook over medium-low heat until tender, stirring to coat the cabbage with the salt pork drippings.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add egg pasta, and cook until tender, about 7 minutes. Drain. When the cabbage has cooked completely, stir egg pasta into the cabbage, and season with black pepper to taste.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (11)

    by
    20

    This is a good and economical recipe. Instead of salt pork,I use butter and olive oil. Chopped 2 onions, Keilbasa or pork steak cut in strips. Cook those before adding the cabbage. Add frozen peas once the cabbage cooks down, season with plenty of salt and pepper. Toss in the egg noodles and you have supper.  -  15 Aug 2006  (Review from Allrecipes US | Canada)

    by
    10

    This is similar to my family recipe. We don't ever use salt pork (olive oil to coat this til it glows) We also saute onion with the cabbage and cook them until the onion is transparent. Add the noodles and voila - a new batch is ready. My Ukrainian husband also added this to his recipe repetorie.  -  30 May 2007  (Review from Allrecipes US | Canada)

    by
    9

    Very delish! I used bacon ,added thinly sliced onion,I had to add a couple splashes of white wine to cook the cabbage down in (I drained off a little of the bacon fat) and served with Weiner Schnitzel.  -  20 Apr 2005  (Review from Allrecipes US | Canada)

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