Ready in 45 minutes
Grandpa's "Kluski z Kapusta" is one of our family's classic comfort foods. This traditional version of noodles and cabbage uses the dried Polish mushroom (dried mushrooms give the dish a more earthy flovor) as well as fresh mushrooms and bacon. My mother (used packaged noodles) made it often for parties and buffetsset up in an old Nesco, warming all day long. My grandmother (always made her own noodles) also made it for Wigilia, the traditional Christmas Eve vigil supper in which Poles abstain from eating meat (without the bacon, of course). This dish is an all-around crowd-pleaser!
In a small bowl combine dried Polish mushrooms with 2 cups boiling water, cover and let soak overnight.
Chop onions and saute slowly till translucent in margarine*. Chop cabbage in small squares and add to onions. Drain dried mushrooms, reserving liquid, chop finely and add to cabbage. Clean fresh mushrooms, chop and add to cabbage. Fry bacon crisp, break up into small pieces, reserving drippings, add bacon and drippings**, to taste, to cabbage mixture. Add reserved mushroom water, to taste, being careful not to pour in any settled dirt in bottom of bowl. Cook all this on very low flame (covered). Simmer till cabbage is tender. If desired, stir in sour cream during last 5 minutes of simmering.
In the mean time break noodles into small pieces cook in lightly salted water as directed on package. Do not overcook. When done drain well and add to cabbage mixture. Add salt and pepper to taste. Enjoy.
*note: for a healthier version...use 1/2 stick margarine or butter.
**note: for a healthier version omit the bacon drippings.
You can make the same dish with sauerkraut instead of fresh cabbage, or use a combination of both (my favorite).