Monday, December 6, 2010

Editing, proofing and a feast of leftovers - Polish Sausage with Savoy Cabbage

Witamy!  We’re working hard on final revisions to the manuscript before turning it over to the publisher.  Our food photographer, Matthew Aron Roth has taken over 1000 images and we need to find the most dramatic photographs for the book.  We’re also proofing the text again and still catching a few typos. Laura is reviewing all the recipes one more time just to make sure some key ingredient or instruction didn’t get dropped off. We’re still a few pages over the maximum page count, but hopefully we can make that up by consolidating a couple of the recipes. The book must be 96 pages…no more and no less!

We didn’t have much time for preparing dinner yesterday and I found in the fridge some ingredients left over from the last photo shoot – half a head of cabbage and some hunks of really nice smoky, garlicky Kielbasa from New York that we bought at a local Russian deli. This so much more flavorful than the mass-produced sausage from big grocery stores.  So I grabbed a big pot, the old scarred cutting board, and a big knife, rough-chopped it all, threw in a bunch of caraway seeds for the tang, and it was done in 20 minutes.  A great one-pot meal when you’re on the run - fast food, Polish style!  And this dish reheats really well, so today’s lunch is taken care of. Here is a recipe for a similar version.

Polish Sausage with Savoy Cabbage 
Kielbasa z kapustq wtoskq
Serves 3

1 small head savoy cabbage, coarsely sliced (any variety of green cabbage will do)
1 tsp. caraway seeds
1 large onion, sliced
2 tbsp. bacon drippings
10 oz. Polish suasage, sliced
2 1/2 tbsp. flour
Salt to taste
1/2 tsp. sugar
1 tbsp. lemon juice

Place the cabbage in a saucepan with a small amount of boiling water. Bring to a boil. Add caraway seeds, cook for a few minutes. Cover and simmer for 15 minutes.

Fry the onions in half the drippings till golden. Add the rest of the drippings and the sausage, fry for a few more minutes. Add the sausage, leaving the drippings in the pan, to the cabbage, simmer for 10 more minutes.

Add flour to the drippings. Fry for a few minutes. Dilute with some liquid from the cabbage and then add the flour mixture to the cabbage. Bring to a boil. Add salt, sugar and lemon juice. Serve with boiled potatoes.

© Copyright 1968 Alina Zeranska. All rights reserved. This material may not be published, rewritten, or redistributed without written permission from LoraPeet Ventures LLC

The Polish phrase of the day is:  “Dzienkuje, to jest pyszne!”   meaning Thank you, that’s delicious!  Pronounce like this:  jenkoojeh, toh yiest pyhshneh.

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