My Kapusta (Polish Cabbage Soup)

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READY IN: 2hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shred cabbage, set aside.
  • Brown ribs in small amount of olive oil in large fry pan; remove from pan.
  • Sauté cabbage using drippings in pan and butter. I usually do this in batches, adding all cabbage and juices from each batch into the pot.
  • Add butter to pan and make next batch.
  • Add salt and pepper to taste.
  • Add sauerkraut and mix in well.
  • Bury ribs in cabbage mix, fill with cold water just to cover all.
  • Bring pot to boil, cover and lower heat to simmer.
  • Simmer for about 2 hours.
  • Check after 1-1/2 hours to see if cabbage is soft; meat should be falling off the bones.
  • When done, carefully remove meat making sure to get all the bones.
  • There aren't many or any bones in the country style ribs, that's why I use them instead of regular ribs.
  • Separate meat from bones and fat and return meat to pot. Mix.
  • I use an 8 quart enameled cast iron pot. Try to use a heavy metal pot or one that has a heavy bottom.
  • Some people serve this in a bowl with boiled or mashed potatoes and/or some sour cream; and a nice hunk of Polish sisal bread, if you can find any!
  • You could also add caraway or dill seeds when cooking it.
  • NOTE:.If you can make this the night before you will serve it, and refrigerate it, it is better. The taste improves with age!
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