Leftover white bean and kale soup for lunch, and a Polish favorite for supper. Kapusta with potatoes and pork. Kapusta is a dish usually made from leftover meat. I only have two pork chops in the package, so Ill slow cook this pork with potatoes and carrots and some onion. When it gets fall apart tender, Ill pull out the pork, and shred or dice it. Then Ill drain the vegetables and put them in a serving bowl with foil over to keep them warm. Now I have the ingredients to make kapusta. I have bacon fat, so Ill use that, or I could use lard. 2 T of fat, to 2 T white flour. Ill cook it in my big skillet until its browned and nutty smelling. Then Ill add in the liquid from cooking the pork and vegetables, and the liquid off of a quart of sauerkraut. I can add water, or chicken stock if more liquid is needed. When it is the thickness of a medium gravy, Ill add in the meat and drained kraut to heat them. This lovely pork and kraut gravy goes over the vegetables. When I made my kraut last time, I added caraway and mustard seed to the cabbage, but if the kraut is plain, add the caraway and mustard when you brown the fat and butter.
Posted on: Wed, 23 Jul 2014 15:09:53 +0000
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