Karla Dorman, The StormSpinner
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Tradition (Kluski Kapusta Po)
Karla Dorman, The StormSpinner
Sunday, April 23, 2006
Rated "G" by the Author.
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>> View all 3,235
My spe-ci-al-i-ty. :) YUMMO!
The smell of fried cabbage and onions
lingers in the air, so thick I can
t a s t e the goodness long after the meal's
been eaten ...
I recall the kluski kapusta
po my Mom used to make; passed down through
the generations, she taught me how
to cook it
(too bad I wasn't as good as her).
But I knew I was loved when she served
kluski kapusta po ... food that sticks
to your ribs
and embraces me in memory.
We are connected through tradition
and good food.
(c) 2006, Karla Dorman.
This is the way Mom cooked KLUSKI KAPUSTA PO:
1 medium to large cabbage
1 small to medium yellow onion
1 bag egg noodles (I prefer extra wide)
margerine or butter to sautee
salt and pepper to taste
You can add keilbasa or ham to the recipe; to me, its good either way. :)
Put margerine in frying pan, melt over medium heat
Slice up cabbage into thin strips, put in frying pan, saute until it cooks down over medium to high heat, stirring occasionally
Dice up yellow onion and put in with cabbage about 5 minutes before cabbage is ready
Follow instructions on keilbasa package, if adding, set aside
Follow cooking instructions on bag of egg noodles, drain, set aside
Drain cabbage/onion mixture, pour over egg noodles
Add keilbasa or ham if including in recipe
Salt and pepper to taste
Mix well, and....
Eat up! :)
Serves: 4, depending on how large the cabbage, or how hungry you are. LOL
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|Reviewed by Birgit and Roger Pratcher
|Karla, yumm! Cabbage, how we love it, thanks sooo much for sharing!
Love, Birgit and Roger
|Reviewed by Mr. Ed
|You've just returned me to my grandmother's marvelous kitchen - her kluski noodles were to die for, and her kapusta - out of this world! And now, I am starving; and yearning for the delectable past.|
|Reviewed by Robert Blackwell
|Oh, to see this one so early in the morning...good thing there's a Tim Horton's nearby... **kotc**|
|Reviewed by Peter Paton
You have got me raveneous already with this ravishing and delectable dish...
Your Mom sure looked after you real good !
Love and Blessings
|Reviewed by Michelle Kidwell Power In The Pen
|Yummy, I am going to have to print out this recipe, it sounds grreat
|Reviewed by Ed Matlack
|Sorry I cannot agree with the rest,
But cabbage you can keep, giving me the rest,
Butter I love, keilbasa and ham together for me,
Guess though without the cabbage this meal is not for anyone else, dressed...Ed
|Reviewed by E T Waldron
|Okay Karla, now you got me going! My mom made this dish too. It is also a slovak dish and she made it exactly the same way. I too make it, but not too often anymore because of the butter;-)I have to have it in "real" butter and enough of it to enjoy! I do love it and you have my mouth watering for it now. will have to pick up some cabbage and onions this week! I like it best without the meat.;-)
|Reviewed by Jerry Bolton (Reader)
|Sounds like a winner. I'm trying it.|
|Reviewed by Karen Lynn Vidra, The Texas Tornado
Ummmm, boy! You just made me drool with this delicious treat of a write! Very well done; brava!
Dear Readers: trust me on this: when she says it is her spe-ci-al-i-ty, it IS that--and so much more! It's YUMMALICIOUS! LOL Mom was one hell of a cook, there was nothing she couldn't prepare that did not taste good(with the exception of her rhubarb pie, which karla loved--but i canNOT stand; i HATE rhubarb!!)! ANYway, karla and i did not inherit mom's talent for cooking. however, thank God, thank God, thank GOD karla knows how to make kluski kapusta po; it is almost as good as mom's was!
(((HUGS))) and much love, your twin sister, karen lynn. :P *drooling* LOL
|Reviewed by Susan de Vegter
|Now this is a verse to digest. I happen to love cabbage and anything with it. I had to cook Irish sometimes and this is a staple of the Irish. I can't wait to try this Karla. Yummy11
|Reviewed by Felix Perry
|Sounds like my kind of meal Karla though not good for my diabetes and heart problems saved recipe and will try someday for a treat.
Thanks for sharing.