Kapusta II recipe

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Ingredients

1 pound salt pork, diced
1 medium head cabbage, cored and shredded
1 (16 ounce) package medium egg noodles
ground black pepper to taste

Nutrition Info

668.2 calories
carbohydrate: 46.6 g
cholesterol: 95.8 mg
fat: 48.3 g
fiber: 4.7 g
protein: 12.3 g
saturatedFat: 17.4 g
servingSize: -
sodium: 840.4 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the salt pork in a large skillet over medium heat. Cook, stirring frequently until the fat has melted down and the meaty parts are cooked. Add shredded cabbage, and cook over medium-low heat until tender, stirring to coat the cabbage with the salt pork drippings.

  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes. Drain. When the cabbage has cooked completely, stir egg noodles into the cabbage, and season with black pepper to taste.

Recipe Yield

8 servings

Recipe Note

This is a classic Polish cabbage dish. It has been changed over the years as it's been passed down through the generations, but remains a staple. Quick, simple, and delicious!

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