Renata's Mom Prepares Polish Kapusta, a Recipe that has Been in the Family for More Than 100 Years

In celebration of Mother's Day, I'd like to bring you a recipe that was passed down from my great-grandmother in Poland, to my Grandma Wanda, to my mom, Nita. Enjoy the video (attached, at right) of my mom cooking up one of her all-time favorites. Kapusta is a sweet and sour, creamy sauerkraut and potato stew with rich baby back ribs that just fall off the bone. The sharp flavor of the vinegar cooks down nicely into a thick, sweet stew, which had my 5-year-old nephew, Jack, begging for more. 

•  2 1/2 lbs (l large slab) baby back ribs (Have the butcher cut them in half the long way.)
• 1 large bottle of quality sauerkraut (Nita uses Cracovia brand, and she outlaws canned kraut.)
• 1 large yellow onion
• 3-4 sliced garlic cloves
• 4-5 peeled medium-small white potatoes
• 2 Tbsp. plain flour
• generous coating of olive oil 
• salt and pepper
• jug of water  

Cut ribs into 2-3 boned sections and place in bowl of hottest water you can get from your faucet for 10-15 minutes. 

Pour olive oil in your largest soup pot to cover bottom of pan. 

On medium-high heat, add chopped onion and garlic, and sautee with generous sweep of salt and pepper until soft.  

Add full bottle of sauerkraut with its juice, stir and cook for a minute or two.

Push mixture to one side of pan, and add flour to the other side of pan, then combine and cook for another minute. 

Drain your ribs, rinse twice in fresh water. Place rinsed ribs on top of stew and gently incorporate, leaving them at the  top. Add enough tap water to reach an inch above ribs (about a quart) and bring back to a simmer while you prepare your potatoes. 

Peel potatoes and place them whole on top of the stew.  Spoon some of the juices over the potatoes and simmer for 45 mintues.  

As your stew cooks, occasionally push mixture around at bottom to prevent sticking.  

After 45 minutes, gently break up your potatoes so the gravy and juices seep into the flesh, creating a rich, creamy stew.  

Simmer for another 15 mintues, for a total cooking time of one hour. Check salt and pepper before serving. 

Your rib meat will be falling off the bone after an hour.  Spoon sauerkraut stew into bowl and place one or two rib slabs on top of steaming stew. Serve with your favorite crusty bread and butter.

Download the movie