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Discussion in 'Dutch Oven Recipes' started by tasunkawitko, Oct 21, 2011.
That looks Awesome, Tas !!!
Thanks for another great thread !!!!
Wow another great recipe!
Thank-you for spending the time to create such a detailed thread!
Wow Tas you just keep knocking them out of the park. This one looks delicious and is going on the list
Thanks for sharing them
Man that looks delicious. Love a good Kapusta. My Russian aunts make a version of it that has tomatoes but no dumplings or bacon. I like the dumplings idea. And well, bacon. Need I say more.
Great post!...This is one of the first solid foods children in my family get, for more generations than anyone can remember...My family eats it at least twice a month, but like your wife said, it has always been Cheese OR Cabbage...I have to try both soon!
For a Quicky version my Mom and I make it with Bow-tie Pasta...Tasty as well...JJ
hey, guys - glad you like the look of this one.
as you can see from this and other topics i've started, my primary insterest is in ine intersection of food, history, culture, tradition and, fo course, geography. it's amazing how many good things can be found in such simple settings, and how the farther we go beack into our families, the more we will discover that our ancestors had the rgiht ideas. this is another perfect example of that.
i've got a couple of other ideas for postings, and will see what i can come up with.
Nice! It's a "Will Do" for this weekend. My wife's people Lemko, Ruthenians from the Carpathian High Tatras and are from your area of Slovakia. Me? Polish from the far north. I'm drooling already.
g'morning, rich ~if you're able to give this a try, let me know how you like it, and be sure to post a picture!
any troubles or questions at all, just ask ~
O.K. Ron; here's my variation for the halusky. It is no where near as attractive as yours with the green kapusta because I had to use Red capusta. So I call it "occupation" (zamestnania) halusky. Nothing "Red" was attractive. I also adjusted a few things.
I used red potatoes and mashed them with the skin on. I like potato skins. I also added chopped garlic since the area is plagued by vampires and werewolves. I wear garlic every full moon because of my wife's parentage. One never knows; do one?
My M-I-L comes from the village of Jarambina in the district of Stara L'ubovna, Slovakia. It, with its castle, is just north of where your wife's grandmother and your recipe comes from.
My M-I-L's sister's nephew, Michael Strank came from there. He was the USMC Sgt in the 2nd Iwo flag raising and didn't make it off the island.
I am by occupation, a sculptor and I did this piece to commorate the 1st flag raisers who virtually faded from the pages of history.
I digress. Back to the subject at hand. I pretty much followed Ron's recipe but needed 5 cups of flour; probably because of the harder red spuds? I also used Elk kielbasa. The Red kapusta, goes without saying.The lambing knife and cutting board were my grand parents tools. My grandfather made the board for my grandmother, after they were married in 1910. The knife has always been used for kielbasa.
The kielbasa is poached for 8 minutes per side with water only half up the side.
The water is reserved and the kielbasa is browned in bacon grease and then cut into 1" chunks and fried well so that it doesn't fall apart during stirring. Meanwhile the onions are fried in bacon grease.
What happened? Where is the rest of it?
I enjoy seeing the old recipes and when they come with background stories they are even better.
Then it is mixed in with kapusta and cibule (onion). The zemiakov (potato) is boiled and the water is reserved to cook the haluski in. It adds flavour. Waste not; want not.
Another bad image.
The kapusta is added and the reserved kielbasa water is added along with the frying grease rinse from the skillet. No waste of flavour.
The rest is academic. Halusky is rolled out, cut and drowned in the potato water. I then scoop them out and dry the pieces on racks before adding it to the kettle.It ends up looking like the Red Army tromped through it but the taste is very good. I server it on our Polish plates.
We have enough frozen for two more meals.
Thank you Ron.
BTW you write like a professional.
Rich a.k.a. KK
As an aside: I had a stroke 9 years ago because of a blood clot, caused by my irregular heart beat. With blood thinners, I have to lighten-up on the vitamin K and green cabbage has twice as much K as red cabbage. That's why the red kapusta. Next time I'll throw caution to the wind and go green. KK
Tas.... Thanks again for a great recipe... It is in the SMF cookbook... again... I hate repeating myself but you are forcing me to relive childhood from my grandma's kitchen... Dave
dave - thanks for the praise and the kind words - i am glad that folks think highly of this recipe, which is an important one in our family and, as you can see, many others.
rich - WOW! completely impressed ~ i love the imagery and the and the family connections. as an historian, i know a thing or two about michael strank's story, and i am very much honoured to have our common, humble peasant food associated with such a great american, who truly gave of himself for his USMC brothers. i love your "red" approach, and also the use of the elk kielbasa ~ a perfect rendition of a wonderful meal and i thank you for sharing it!