Kapusta kiszona duszona
Zasmażana kapusta known to many Polish people simply as kapusta [kah-POOS-tah] (which is the Polish word for "cabbage") is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples. The traditional dish is usually served along with boiled potatoes as an accompaniment for pork chops, pork cutlets or other pork dishes, veal and game meats. In some homes, kapusta is served very thin, almost like a soup. In others, its ingredients are thickened with flour or cooked until it becomes nearly as thick as mashed potatoes. It has been described as less sour in flavor compared to German sauerkraut.
Cabbage, the primary ingredient, is often pickled, like sauerkraut, which is amplified with a mix of mushrooms and onions and meat—fatty pork—either rib meat, bacon, or occasionally smoked kielbasa. Almost always the dish contains a kind of roux.
In popular culture
- Strybel, R. (2003). Polish Holiday Cookery. New Cookbooks Series. Hippocrene Books. p. 205. ISBN 978-0-7818-0994-8. Retrieved February 7, 2015.
- Robert Strybel Polish Holiday Cookery and Customs page 205, 152
- Applebaum, A.; Crittenden, D.; Bialy, B.; Bialy, D. (2012). From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food. Chronicle Books. p. 118. ISBN 978-1-4521-1055-4. Retrieved Feb 7, 2015.
- Golarz, R.J.; Golarz, M.J. (2011). Sweet Land of Liberty. AuthorHouse. p. 124. ISBN 978-1-4567-4659-9. Retrieved February 7, 2015.
- "Kapusta". cooks.com.
- Müller, Herta; "Atemschaukel"; Carl Hanser Verlag; 2009; pp. 157-163.