POLISH KAPUSTA
A traditional Polish dish. I got this recipe from my Mother in-law, Epherzine. We make it for every holiday meal. If you like sauerkraut, you will like kapusta.
Provided by queenbeatrice
Categories Low Protein
Time 1h5m
Yield 8 side portions, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook onion and kielbasa in frying pan until onions are translucent.
- Drain liquid from sauerkraut.
- Mix all ingredients together.
- Transfer to a buttered casserole dish.
- Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Nutrition Facts : Calories 83.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 552, Carbohydrate 5.8, Fiber 2.7, Sugar 2.6, Protein 1.3
KAPUSTA
Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!
Provided by Holly
Categories Side Dish Casseroles
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
- In a medium saucepan over high heat, boil cabbage for 10 minutes.
- In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
- Bake in preheated oven for 1 hour, stirring every 20 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 11 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 760.5 mg, Sugar 5.6 g
KAPUSTA (POLISH BRAISED CABBAGE)
This classic Polish cabbage side dish is easy to prepare and super tasty!
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Sauté the diced bacon in a medium sauté pan with a lid, over medium high heat, 2-3 min.
- Add the diced onions. Sauté for 3-5 minutes, until the bacon is crispy and the onions are golden. (At this point, if there is a lot of fat in the pan from the bacon, drain some off, leaving just enough bacon grease to lightly coat the bottom of the pan.)
- Add the garlic and continue to sauté for 1-2 minutes, until fragrant.
- Add the shredded cabbage and water. Cover the pot and simmer for 7-10 minutes, until the cabbage has softened.
- Remove the pan from the heat and stir in the salt and pepper. Taste your kapusta, and adjust the seasonings as desired.
- Serve with polish sausage or pierogies.
KAPUSTA
Make and share this Kapusta recipe from Food.com.
Provided by ladyfingers
Categories Pork
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown pork and onion in hot skillet until pork is cooked through, about 10 minutes.
- Combine cooked pork and onion with all other ingredients in a 5 quart Dutch oven or slow cooker. Mix lightly.
- Simmer all day.
- The longer you cook this, the better it tastes.
POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)
When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.
Provided by Mareesme
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Bring sausage to boil and simmer 15 minutes; drain and set aside.
- Cut bacon into small pieces.
- Begin browning, then add diced onion.
- Saute together until bacon is almost crisp.
- Drain mixture, reserving bacon grease.
- Drain sauerkraut (do not rinse).
- Add sauerkraut and brown sugar to bacon mixture.
- Mix in about 2 Tablespoons reserved bacon grease and water.
- Place in large casserole dish.
- Cut Polish sausage into 3" pieces and place on top of sauerkraut.
- Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
- Finish baking; remove from oven.
- Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).
POLISH KAPUSTA KIELBASA
So easy! Kapusta is a Polish kielbasa sausage dish that is even better the second day. Paired with crusty bread, dinner is served!
Provided by SmHerndon
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a stockpot, add sauerkraut and bring to boil; rinse and drain.
- Return sauerkraut to stockpot and add enough water to cover sauerkraut.
- In a small skillet, saute onion in butter until soft. Add butter beans and cook at least 30 minutes.
- Add kielbasa and cook 45 minutes to 1 hour, the longer the better.
- Season with salt and pepper and serve with crusty bread.
Nutrition Facts : Calories 295.6, Fat 11, SaturatedFat 3.6, Cholesterol 24.8, Sodium 1647, Carbohydrate 36.1, Fiber 11.3, Sugar 3.9, Protein 14.3
KAPUSTA
This is my mom's coal country PA version of kapusta, easily adapted to be vegetarian/vegan by substituting vegetarian beans for the pork and beans.
Provided by Arktos19
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil and melt the margarine in a large skillet.
- Cook the chopped onion until translucent. You can brown it if you like.
- Add the drained and rinsed sauerkraut and fry over medium high heat until slightly browned.
- Sprinkle liberally with paprika and not-so-liberally with garlic salt - I don't measure either so the quantities listed are approximate.
- Add the pork and beans to the pan and heat through.
- Then eat! I usually serve this with ham steaks or kielbasa.
Nutrition Facts : Calories 170, Fat 13, SaturatedFat 2, Sodium 1568.5, Carbohydrate 13.5, Fiber 6.7, Sugar 5.4, Protein 2.6
KAPUZTA
This is a truly authentic "Old World recipe"-friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.
Nutrition Facts : Calories 519 calories, Fat 39g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 1509mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
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