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[personal profile] rubyredrose
A recipe from my mother - the branch of the family that is not Polish. As usual, this is the vegetarian version, but the traditional version would have been with meat.

Ingrediants
1 Head of Cabbage
1 Large Onion
12ish Small Red Potatoes
1/2 lb. Baby Carrots
1 lb. Frozen Small Baby Lima Beans
2 T Butter
1/2 to 1 t Carraway Seeds

(For a more traditional version, add Kielbosa - A Polish Smoked Sausage)


Start boiling the Lima Beans in a 1-2 quart sause pan, go ahead and add the Butter for flavor.

In a dutch oven (any large pot will do) boil the Potatoes, if you wish, add salt to the water so you need add less salt later. Add carrots 5 minutes later. You will need to watch the potatoes closely after the first 15 mintutes from starting. Check with a fork, a large potatoe should be easy to piece deeply, and slide of easily. Once they are done, drain in collender and put aside (do NOT rinse, you want them to continue cooking).

While the Potatoe and Carrots are cooking, it's time to start cutting up your Cabbage. Remove the outer leaves of your Cabbage, and with a large, sharp knife cut off the "stem." Halve, and then quarter the remaining head of Cabbage. Remove the tough, center stalk. Then, slice the Cabbage quarters into thirds vertially, then cut those in half horizontally. You want chunks of Cabbage approximately three inches long.

Add two cups of water and the Cabbage, cover and bring to a boil (letting it steam), stiring every 5 minutes so as to make sure all the Cabbage cooks. You will cook the Cabbage for 10-15 minutes, until tender crisp(aka: soft yet crunchy). Drain the Cabbage and set aside. In the final pot, add a little Oil, and your spices and cook at medium low heat for a few minutes (until it smells DELICIOUS). Add the rest of the now-cooked ingrediants, stir and taste, adding more Vinegar, Carraway Seeds, Texjoy Oil, or whatever spices it seems to need to taste. This is a very by the seat of your pants recipe - depending on the size of your cabbage, the age and size of the potatoes, etc, will effect your seasoning.

I like it with garlic bread. n__n
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rubyredrose

March 2014

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