Cuisine Featured: Polish
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
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1 ounce imported European dried ½ tsp marjoram mushrooms 1½ pounds cabbage, shredded 2 c boiling water 1 T sweet Hungarian paprika 1 pound fresh sauerkraut 1½ pounds fresh codfish, halibut 4 T vegetable oil or haddock, cut into 1-inch-thick 1½ c finely chopped onions steaks, skinned, boned and cut 1½ tsp salt into 1½-inch chunks ¼ tsp freshly ground black pepper ------------------------------Place the mushrooms in a small mixing bowl and pour the boiling water over them. Let them soak at room temperature for about 1 hour, until they are soft. Drain them in a sieve set over a mixing bowl, and set the mushrooms and liquid aside separately.
Drain the sauerkraut, wash it under cold running water and let it soak in cold water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is dry. Set aside in a bowl.
In a 2½- to 3-quart enameled or stainless-steel casserole, heat the oil over moderate heat. Stir in the onions and, stirring constantly, cook for 4 to 6 minutes, or until they are soft and translucent. Stir in the salt, pepper, marjoram, cabbage, paprika, mushrooms, ½ c of the mushroom liquid and the sauerkraut. Bring to a boil over high heat, then cover the casserole, reduce the heat and simmer for 45 minutes.
Add the fish chunks and the remaining mushroom liquid, and toss the ingredients together lightly. Re-cover the casserole and simmer for another 20 minutes, or until the fish feels firm when prodded with a finger. Serve the bigos directly from the casserole or from a heated tureen. Serves 4 to 6.