Ukrainian Baked sauerkraut (kapusta) with sausage (kobasa)
Ukrainian Baked Sauerkraut (Kapusta) with Sausage (Kobasa)
2017 - Canada’s 150th submitted by Auntie Pat
In the Fall, Baba and Gedo would make sauerkraut from the cabbages they grew. An over-sized mandolin (shredder) was placed over a wooden barrel. The cabbages would be shredded, and layers of salt added. A wooden lid would be placed on top, weighted down with a large rock. By Ukrainian Christmas the cabbage was well fermented and ready to use.
Kapusta was traditionally served as one of the twelve dishes on Ukrainian Christmas Eve. Unlike this recipe, it would be prepared using oil and would include split peas, in observance of the meatless fast.
½ head fresh cabbage
¼ tsp. salt
1 jar (28 oz.) sauerkraut
2 medium onions
¼ lb. each of salt pork and wood-smoked bacon (or ½ pkg. regular bacon)
½ - 1 tsp. salt
¼ - ½ tsp. pepper
1 lb. kobasa sausage
Fresh cabbage: remove outer layer, rinse, shred half the cabbage. Put in a large pot and cover with water. Add ¼ tsp. salt. Bring to a boil over medium heat. Boil for about 5 minutes. Drain and squeeze out excess water. Set aside.
Sauerkraut: drain and squeeze out excess water. Dice onions. Remove rind from smoked bacon and salt pork, then chop finely. Set aside.
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In a large fry pan, fry pork fat till the fat is clear (translucent). Do not brown. If it looks too greasy, remove some of the fat and reserve. It can be added back later if needed.
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Add onions and cook until tender. Do not brown.
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Add both cabbage and sauerkraut to fat and onion mixture. Cook in batches if necessary.
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Cook and stir until there is no difference in colour between the cabbage and the sauerkraut.
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Taste before adding salt and pepper then adjust to your liking.
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Transfer to small roaster or casserole dish.
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Place the sausage on top of the kapusta. If preferred, cut up the sausage and stir it into the kapusta. Cover.
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Preheat oven to 350 degrees and bake for approximately 45 minutes. Stir occasionally. Cabbage should be tender and the sausage hot.
Options:
- Cool the unbaked kapusta and bake it the next day with the sausage; or
- Bake it without the sausage. Next day, reheat the baked kapusta with sausage.
About
Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.
Contact
the.rusnaks.recipes@gmail.com
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