For the past ten years or so we have capped off our big fall sale during Customer Appreciation Week by setting up a make-shift hot dog stand and treating our loyal customers to German wieners, draught root beer and homemade sauerkraut, aka kapusta. While the dogs and suds always garner their share of accolades, it is the kapusta hand-crafted by my father, Sam Siciliano, that has emerged as the undisputed star of this annual event. Today we share Sam’s kapusta recipe in response to dozens of requests.
- 2 lbs. canned sauerkraut, drained
- ¾ head of cabbage, shredded
- 1.5 cup onion, diced
- 1.5 cup celery, diced
- 2 bay leaves
- 2 garlic cloves, minced
- 2 15 oz. cans chicken broth
- Pork steak, pork roast or spareribs
- Brown sugar
- Salt & pepper to taste
Directions: Sauté onions, celery, garlic and pork in oil. Add drained sauerkraut and chicken broth and simmer for fifteen minutes, Add bay leaves, salt and pepper to taste. Add shredded cabbage and simmer for one hour, Add brown sugar to taste.
*Special thanks to Neve Trumpeter for the great candid photo of Grandpa Sam. It was taken this summer on Sam's property up North.