The Polish dishes she prepares at Thanksgiving remind Estelle of her father, who loved them all.
Estelle was born in a small village in Poland, near the Ukrainian border. She came to the U.S. in 1964 and now enthusiastically celebrates Thanksgiving with her family … but it’s a meal that always has touches of home. The Polish dishes she prepares remind Estelle of her father, who loved them all, including sauerkraut or kapusca. The dish is a longtime favorite that she cooks by memory – she told us that she wrote down the recipe especially to share with us “because I never wrote it down before! We don’t measure much!”
- 4-5 pounds fresh cabbage
- 4 pounds sauerkraut (the kind you get at the grocery store)
- 2 cups water
- 1 pound bacon
- 2-3 onions
Boil the sauerkraut, cabbage, and water together, just a slow cook, for about an hour until the flavors blend – the fresh and the sauerkraut. Fry the bacon and the onions. When the cabbage is done, mix in bacon and onions and simmer for another 15-20 minutes. Then you’re done!