Kluski y Kapusta

Noodles and Cabbage.

 I know I’ve neglected this blog for a long time. But over the weekend I saw a segment of Diners, Drive Ins, and Dives on the Food Network and this one place was making Kluski. She was carmalizing the onions and cabbage – that hooked me.  

So here’s my version of what I saw —

 

Kluski y Kapusta

1 small head of cabbage sliced (about 3 cups)
1 medium onion
1/2 lb of bacon – crisped in a large frying pan – reserved a little of the bacon grease in the pan
3 Tbsp butter
1/4 cup Chicken Stock
Salt and pepper

8oz. of wide egg noodles (or noodles of your choice – try whole wheat) cooked to al-dente per package directions and drained.

After frying the bacon to well done crispness, leave a little of the bacon grease and add the butter.  In the same pan fry the cut-up cabbage and onion to almost brown (carmalized).  Salt and pepper as needed.  Add the chicken stock and let that reduce just a bit.  Add in the cooked egg noodles and mix into the cabbage and onions then add crumbled bacon.  Blend together, re-season and serve.

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What’s Up lately ??

The Christmas and New Years holidays were busy. Managed to get some time off of work and do a little cooking, but it was mostly the traditional stuff. Of course made a turkey (actually two) – roasted one 10 lb bird out on the grill for two hours – it was great and I sure had the neighbors wondering what I was up to.

We did some running around on Sunday after church and somehow got the bug that I had to have a Polish dinner. We stopped at Polina in Casselberry to pick up some Bobak’s kielbasa.

Well, since I had the kielbasa I thought I might as well make some potato pancakes

Potato Pancakes
Gourmet|December, 2000

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 potato pancakes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn potato pancakes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep potato pancakes warm on a wire rack set in a shallow baking pan in oven

I had some left over stuffed cabbage (golumpki) from Christmas Eve. So this made for a pretty nice dish with some nice pumpernickel bread.

So there must have been something in the air — (now be good!) because yesterday there was a package sitting at the front door from my sister in New Haven – two bottles of Jezynowka – blackberry flavored brandy. YUM! Thanks Karen.

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