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  • Deborah Kade

Kapusta (Cabbage Soup)

Updated: Mar 26




Ingredients:

4 to 6 large country spare ribs (depends on the amount of meat you want)

2 medium size cabbage heads

1 large can sauerkraut

1 package yellow split peas (one pound if you are buying in bulk)

1 small package salt pork (not lean if possible)



Place spare ribs in a pot. Fill the pot with water . Cook approximately 30 minutes on low heat.



Cut cabbage in quarters and shred


Put shredded cabbage in large pot (keep pressing down the cabbage while putting it in the pot)


Cover with water. When it comes to a boil, cook for 5 minutes (the cabbage will shrink after it is par boiled)


Drain the water


Add the one can sauerkraut, juice and all in the pot with the cabbage. Mix together


Strain the water from the spare ribs and add that water to the cabbage in the pot


If needed, fill balance of pot with cold water


Cut the meaty part of the ribs in small bites sizes and add it to the cabbage.


Cut the salt pork in small pieces



Brown the cut up salt pork in a separate pan. Add the pieces and all the rendered fat to the pot of cabbage


In a small pot, wash the yellow split peas in cold water about 3 or 4 times


Cover the yellow split peas with water and when they come to a boil, cook about 3 minutes


Drain the water and replace with cold water, enough to cover the peas


Cook on low heat for approximately 15 minutes


Check the peas in about 11 minutes and if they fall apart when you touch one, they are done


Cover and set aside


Cook the cabbage in the pot for approximately 1 1/2 hours


Mix often so it does not stick to the bottom of the pot


When the cabbage is done boiling for the 1 1/2 hours, add the yellow split peas to the pot, mix and serve.



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