Kapusta means cabbage in Polish. This dish was made many times by my grandmother. Sometimes she used just cabbage and other times she'd combine cabbage and sauerkraut together and add pork for New Year's Day and would serve with mashed potatoes and kielbasa.
Just seeing this recipe for Kapusta brings back many memories of my grandmother standing in the kitchen cooking, the warmth of the atmosphere and the mouthwatering smells. Walking into her kitchen on a cold winter's day was like walking into heaven. She would always be in there making something and I remember not only the warmth of the kitchen, but her smile, hugs and kisses and then her demanding that we sit down and eat.
Kapusta1 medium head cabbage
1/2 teaspoon salt
1/4 pound bacon
1/4 cup flour
1 bay leaf
1 small onion, chopped
1 clove garlic
1/4 teaspoon Cumin powder
Cut cabbage in fat shreds. Cook in a small amount of water to which you have added the bayleaf, onion, garlic, salt and Cumin.
Cut bacon into small pieces and fry. Add flout and stir constantly until it is a rich brown. Add to cooked cabbage and simmer on low for about 10 minutes.
Put into a buttered casserole and bake in a 300 degree F oven for 20 minutes.
Buttered crumbs may be sprinkled on top before baking.
Makes 6-8 servings.