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Kapusta

Reviewed: Apr. 20, 2011
There are many different versions of a great dish. Most on line are very bland or simple compared to mine. I have even changed mine a bit from what I started eating in diapers 47 years ago. I like mine with a pork meat for flavor, salt pork to make a gravy to thicken it up, potatos', kielbasa, mushrooms, not for the faint of heart about fat or sodium. I only make it once or twice a year, so I get over it quickly. for someone who has never owned a salt shaker for my table, I'm okay with holiday scarfing. but....if you got a family, and need to modernly make it quick and simple, I say go for this one. Just take a little more time on your cheesecake.
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Kapusta II

Reviewed: Apr. 20, 2011
This sounds simple and fast. The Kapusta I make, handed down, takes about 3-4 hours minumum, has more ingredients, and no kluski. Of course, you can't be shy about the fat or sodium, sorry. I do know most people who never ate it because they hear "sour", love it. Used to use pork neck back in the day, but bone chips turned me to smoked pork shoulder, of course I still use salt pork fried up, for a base for the gravy to thicken it up. My starch is the potatos. I'll try to dig up a photo for the curious
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