Posted on January 31, 2010.
In Polish Kluski recipe with noodles, sausage and sauerkraut in white wine. What else is added /? PO Kluski Kapusta (cabbage and noodles POLISH
Yield: 6 servings
1 / 4 C Butter
1 / 2 C. yellow onion, peeled and chopped
4 c Cabbage, chopped or
Sliced
NOTE: The sauerkraut may be used but the taste is slightly acidic.
2 c kielbasa, sliced, steamed for 10 minutes
1 teaspoon caraway seeds
1 / 2 ts Salt
1 / 8 ts black pepper
8 oz package egg noodles
1 / 2 C sour cream (optional)
Melt butter in large skillet. Add the onion and
Saute until transparent. Add cabbage and saute 10-15
minutes or until tender but still crunchy. Add kielbasa, add the cumin seeds, salt and pepper.
Meanwhile, cook noodles in salted water as
indicated on the packaging. Do not overcook. Drain.
Stir the noodles into the cabbage and add the acid
cream. Cook five minutes more, stirring frequently.
Hope this helps
I am Polish and if I'm not mistaken my mom used to put potatoes in his.
You can use Kluski or potatoes.
Certainly the onion. My grandmother to cook some Polish dried mushrooms, a little bacon, and ham hocks and pork. These give a beautiful earth, smoke flavor.
It is delish and very filling, and very warming on a cold day, rainy or snowy.
