Baked Cabbage

Hi,
Just found this wonderful site!
I have a wonderful recipe for baked cabbage that my mother and grandmother both from poland use to make this but only in the winter...everyone loves it, even the kids cant get enough.
If your interested I'll post it!! :)

J

Yes, I'm interested :D

Hi jgjs,
Sure, go ahead - post it. Curious to hear about baked cabbage.

Hi Sorry it took a bit to get back here.
So here is the recipe. This is soooooooo simple, and so delicious, use as meal or on small rye bread as appetizers with a slice of keilbasa on it

1 Large head of cabbage-shredded (by hand)
3 large carrots-grated or shedded
1 large onion- diced small
1 large pkg of saurkraut- not in can (deli) drained, Not washed
1 small jar of apple sauce -regular
1 lb of bacon
1-2 lbs of kelibasa/ sliced fairly thin on a angle
2-3 heaping tbs of chicken bullion
salt and pepper to taste
1 tablespoon caraway seeds

Saute bacon and onion until well done (crunchy) in frying pan/drain most of the oil.
break into very small pieces

In a large pan or bowl---very large
mix everything together..yup everything including the little bit of bacon grease.

I use my hands to mix it, its much easier.

the mixture will be very moist looking because of the applesauce

DO NOT ADD ANY EXTRA FLUIDS

place all of this in a greased roasting pan (like for a turkey)

Cook covered on 400 for about 2 hrs

the mixture will reduce to less then half/ try to avoid opening the cover, not to let the steam out. But can be stired a couple of times quickly

on final look the Kapusta will be bit dark / a lite carmel color/thats when its done

REMEMBER NO EXTRA FLUIDS>>>IT WILL MAKE ITS OWN LIQUID!!!! it will not burn



the smell is incredible!

you can eat it then, but as everything Polish it will taste better tomorrow.

this recipe freezes well.

ENJOY

Very good, thank you!

Wow. That sounds really tasty.. ^^
(I'll have to try making that recipe sometime).

-and thank-you, for posting this.

Thanks jgjs. The recipe is copied & saved in word for a further usage...like on a cold, rainy day in November... :)
It sounds so good!!!

Being and living in Poland 1/2 of my life I think
This recipe sound a lot like it's "BIGOS" but we cook it on a stove in a big soucepan , also instead of apple souce we add wild mushrooms , tomato paste and paprika and other spices -I thinks baking it its better -gets rid off the smell more. It is said that Bigos is always better after a day or two. I love bigos only in winter and I serve it with rye bread or just plain boiled potatos.

I will definitely try your recipe
Thanks