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KAPUSTA (HUNTER STEW) | |
8 lb. cabbage 2 lg. onions 1 lb. bag sauerkraut 2 (15 oz.) cans Sea Side dry butter beans 1 lb. fresh kielbasi Cabbage grated coarse chop. Fill 8 quart pot halfway with cabbage. Add water until it is even with cabbage and gradually add cabbage as it cooks down, once its cooked down add chopped onions and 1 bag of sauerkraut. Fry fresh kielbasi until brown. Drain grease from frying pan. Add 2 tablespoons of cabbage and swirl around pan to get flavor and color. Add 2 cans of butter beans cut kielbasi into slices and mix. Add pepper to taste. |
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