WGBY Local Polish Heritage CelebrationRecipe courtesy of the Polish Cultural Club of Greater Hartford, CT.
WGBY

Kapusta

  • 1 cup sauerkraut
  • 1 head cabbage
  • ¾ lb. Split peas
  • 4-5 potatoes
  • ½ lb. Salt port
  • 1 Tbsp. Flour

Soak split peas overnight or cook until soft. Shred cabbage. Combine sauerkraut, cabbage and peas and cook slowly. Cube potatoes and add to pot. Fry salt pork (cubed small). Add flour to fat. When roux is ready, add to pot. One hour cooking time should be enough.

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