What does this mean for the culinary adventures of Gidget and her amazing Aunties? Well, just more adventure! (What good is a roller-coaster if it only goes in a straight line without any hoops?) Our joined recipe at this point in time still is the Potato Soup, the Drozdzowe Paluskzki pending, we just might be providing the adventure in an all new virtual realm! We are doing the responsible thing and "social-distancing", as it were, to avoid potential health risks. You should also by now know that I am a Serbian-Polish-Irish mutt with the tenacity of a siren, nothing can stop me from getting Crafty in the Kitchen.
I will admit I experienced a lot of anxiety and negative energy, consumed by social media falsehoods, misdirection, inaccurate reporting, end of the world, Armageddon fear by everything happening. I started to feel like a scared little child not knowing where I was safe, what I could do to keep myself and loved ones safe, and just out right feeling down about everything. But then, I saw my cabbage. Yes, you read that correctly - a half head of muted green cabbage in my refrigerator whose leaves began to wilt like my soul was wilting with all the chaos around me. Two things were clear - I can leave my soul to wilt like this unused cabbage, or I can bring purpose to it and create a magical world. In essence - get crafty in the kitchen once again, finding solace in one of the few things I still have control of - my cooking. I now felt this spark inside me and I remembered that although the world is chaotic around me, I can be in control of what I experience. (Remember the humming trick to the meat grinder?) I know I wouldn't be cooking with my aunts (which is always an amazing fun experience full of laughter) but that doesn't mean I had to stop.
I read somewhere that during this time we "should keep to a schedule" to find our "normal". Well if you follow this blog you will know that I love cooking, it brings me happiness and peace, and we are already FAR from normal. Although the Potato Soup group cook was postponed, I didn't have to stop cooking something fun from my roots. Especially when I have this poor cabbage in the fridge just begging for an adventure!
After a quick consult with my friendly dear interwebs, I found a Polish dish called "Kapuzta" (Kapusta). According to Wikipedia, " Zasmazana kapusta, known to many Polish people simply as kapusta, is a Polish dish of braised or stewed sauerkraut or cabbage, with bacon, mushroom, onion, and garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar, paprika and apples." (YUM!) As if the universe was aligning to tell me this was my intended next culinary adventure, I realized I had some turkey Kielbasa sausage in my refrigerator. (Seriously, I didn't plan this, I promise!) Well, okay universe, I'll see you that cabbage and raise you an onion and several garlic cloves! Let the adventure begin!
As always, mis-en-place is a necessary beginning to any culinary adventure. I started by doing a rough chop of the 1/4 head of cabbage I had in my fridge (pictured above). Next, I could hear my Aunt saying "you can never have too much garlic," so I listened... chop, chop, chop, more garlic indeed! And onion - you can't forget the onion! I must say you will be ASHAMED of me. Remember in previous posts my incessant reminder of the importance of MEASUREMENTS?! Well folks, I must say I listened to my ancestors a LITTLE TOO MUCH and regretfully don't have precise measurements for you! I do know it was about 4-5 cloves of garlic and about half a medium yellow onion. Hopefully. In a medium sauce pan I added about a Tablespoon of olive oil, the garlic, the onion and a couple Tablespoons of butter (of course!).
While those are sweating away it was time to prepare the sauerkraut - I had looked at several online versions of Kapuzta and saw some use only sauerkraut, some use only cabbage, but here I was with this cabbage begging to be used so I once again listened to my ancestors and said "I'll use both - why not!?" I measured out about 1/2 cup of the sauerkraut, drained and RINSED in a metal screen colander. The rinsing will help alleviate some of the salinity allowing you to salt to taste and season to your preference.
Did I forget the mushrooms? Yes? Well, while the onions are garlic are hanging out together and the sauerkraut is enjoying it's post-shower period of rest, please cute up a few Crimini (or baby bella) mushrooms. (I am so deeply sorry for what I am about to write). Cut as MANY AS YOU DESIRE in a THICKNESS OF YOUR CHOOSING. (I'm sorry, I'm sorry, I'm sorry, the ancestors spoke, I felt the direction, I really couldn't translate if I wanted to). If I tried to translate, I would guess it was about 4-6 large mushrooms cut into 1/8 - 1/4" slices. I have a picture, will the picture help!?
Good - now that the mushrooms are also prepped it is time to check on our beloved friends, garlic, onion, and butter - how are they coming along? Quite swimmingly:
Once your trio looks bubbly, delicious, and happy like the photo above, it is time to invite our mushrooms and cabbage to the sizzling party. (Sauerkraut is acting like the finale in a great fireworks display, so hold off on that).
While the cabbage and mushrooms are getting familiar with the party people, it is time to divert our attention to our Kielbasa comrade. You will want to heat a skillet to medium-high heat and add your Kielbasa which you have already sliced into 1/4 - 1/2 inch slices (repeated lesson here - read entire recipe before starting 😝
Cook those, stirring frequently to prevent burning, until a nice color develops (about 10 minutes). Note: the Turkey Kielbasa I used was a pre-cooked meat, therefore I only had to heat through - if you are using an uncooked meat or sausage, be sure to cook through.
While the meat is working toward it's alluring tan, let's check on our cabbage mixture. If you stir the cabbage, mushrooms, and trio together and get a glistening beauty like the image below, my ancestors will say "it looks good to me, time to add the sauerkraut!" And my dear readers, that is exactly what you will do - to the slightly sweated mixture you will add the 1/2 cup of drained and rinsed sauerkraut that has been patiently waiting in the wings.
Mix thoroughly and cook together in the sauce pan for about 5 -7 minutes. Once all feels copacetic, or you hear the ancestors telling you it is okay to do so, you can go ahead and add the cabbage mixture to the vacationed Kielbasa in the medium-high heat skillet.
Mix together thoroughly, possibly lowering the heat to Medium / Medium-low, depending on how much sass it is giving you. I cooked all the ingredients together for another 7 - 10 minutes, stirring occasionally, just to ensure that it all blended together well.
This dish will forever hold a special place in my heart. Before March 23, 2020 I had never heard of Kapuzta (Kapusta) before. I knew I liked the taste of smoky Kielbasa, I knew I had a fond love for mushrooms, and that cabbage has been a part of me since childhood. I also had learned as an adult that no self respecting recipe outside of a desert realm did not include onion and garlic. I did not, however, know that this simple and easy Polish dish, commonly served at holiday, or for family meals, would be a saving grace dish for me during this pandemic. I did not know that it would reach me, on a level I cannot describe in words, bringing me a sense of security and happiness. Much like the foods that I have been sharing and cooking that were part of a great historic event in history, the Depression, this dish has become a part of my future family recipe for my own historic event. I really hope that you enjoy this delicious dish and find peace not only in its simplicity but also in the comfort I know it will bring you, almost like that hug that you are unable to currently have.
This dish helped me remember that even in the most scary and crazy of times there are still constants and emotions that we can choose to highlight. My choice today was to share this hug with you.
NEXT EPISODE: POTATO SOUP? Given the current times we may have, as previously mentioned, a new amusement park attraction under construction. If all goes well with test phases, the Potato Soup saga may commence in the near future. Should the universe have alternate plans, I do intend to update my posts, so stay tuned and don't forget to follow!
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ORIGINAL RECIPE (I think)
COVID KIELBASA KAPUZTA
(Serves 2)
You will need:
1/4 head of green cabbage, roughly chopped
4-6 crimini (or baby bella mushrooms), sliced
4-5 cloves of garlic, minced
1/4 - 1/2 yellow onion, finely chopped
1/2 cup sauerkraut, drained and rinsed
1 - 13 oz pkg of Turkey Polska Kielbasa (or any variety Kielbasa available), sliced into bite size coins
Salt and Pepper to taste
Olive oil
2 Tbs butter
Prepare all ingredients. In a medium sauce pan, heat oil over and butter over medium-high heat. Once butter is melted, add garlic and onion and sweat 2-3 minutes. Once bubbling and translucent, add cabbage and mushrooms.
In a separate large skillet, add sliced Kielbasa and heat over medium heat, stirring occasionally to heat through and brown on both sides.
In the saucepan, once the cabbage and mushroom mixture becomes slightly wilted, add the sauerkraut and mix together. Continue cooking for about 10 minutes. When cabbage is tender, shut off heat to the sauce pan, and add all the cabbage mixture to the Kielbasa skillet. Stir and continue to cook together in the skillet, over medium heat, for about 10 -15 minutes or until mixture becomes slightly browned and colorful.
Serve immediately with love and a smile.
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