UKRAINIAN BAKED SAUERKRAUT (KAPUSTA) WITH SAUSAGE (KOBASA)

In the Fall, Baba and Gedo would make sauerkraut from the cabbages they grew.  An over-sized mandolin (shredder) was placed over a wooden barrel.  The cabbages would be shredded, and layers of salt added.  A wooden lid would be placed on top, weighted down with a large rock.  By Ukrainian Christmas the cabbage was well fermented and ready to use.  

Kapusta was traditionally served as one of the twelve dishes on Ukrainian Christmas Eve.  Unlike this recipe, it would be prepared using oil and would include split peas, in observance of the meatless fast.  

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