Best Almost My Grandpops Kapusta Recipes

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KAPUZTA



Kapuzta image

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

1 tablespoon olive oil
1-1/2 pounds pork stew meat
1 medium onion, chopped
1-1/2 pounds smoked Polish sausage, cut in 1/2-inch slices
1 quart sauerkraut, rinsed and well drained
2 cups coarsely chopped cabbage
1 tablespoon caraway seeds
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Pepper to taste

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.

KAPUSTA



Kapusta image

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

6 tablespoons butter, divided
2 onions, chopped
1 large portobello mushrooms, sliced
1 ½ cups sliced mushrooms
¼ medium head cabbage, thinly sliced
1 (32 ounce) jar sauerkraut, drained and pressed
½ teaspoon white sugar
½ teaspoon dried thyme
salt and pepper to taste

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

BEST KAPUSTA



Best Kapusta image

My Nephew got me motivated to start looking for my greatgrandmothers polish recipes. She realy knew how to put out those polish dishes. As a child I cooked with her alot. Heres one of my favorites that me and my mother found and made together. Its a side dish but we have made it with kielbasa or pork for a casserole. Easy and...

Provided by Lisa G. Sweet Pantry Gal

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 9

6 slice chopped cooked bacon
2 Tbsp reserved bacon grease
4 Tbsp butter
1 chopped onion
2 lb refridgerated sauerkraut rinsed and drained
2 can(s) pork and beans
1/2 tsp pepper
1 tsp paprika
1/2 tsp garlic salt

Steps:

  • 1. Cook bacon and set aside on paper towels. Heat butter, and tablespoon of reserved bacon grease in large saute pan. Brown chopped onion. Add kraut, bacon and spices and cook on medium heat for 15min.
  • 2. Add beans and simmer for another 5-10min. Serve as side with keilbasa.

KAPUSTA (SAUERKRAUT)



Kapusta (Sauerkraut) image

This is a traditional Polish sauerkraut recipe that my late sister Elizabeth and I developed together. This recipe was submitted to WNED TV for their ethnic cookbook and it was published in 2002. It freezes well and is great with sausages, kielbasa, stuffed pork chops, hot dogs, or breaded pork or chicken cutlets. Serve with boiled small new potatoes with melted butter and dill, some good rye bread, and dill pickles. The kapusta can be cooked entirely on top of the stove over low heat, stirring frequently. You can top it with wieners, thick ham slices, or precooked sausages for last 30 minutes of baking. Or top it with kielbasa for last 30 minutes or so, or slice the kielbasa and bury it in the kapusta at the beginning of baking. Brown pork chops both sides, bury them in the kapusta and bake for 1-1/2 hours until meat is done. The yield given is an estimate.

Provided by foodtvfan

Categories     Vegetable

Time 1h30m

Yield 10 cups, 10-14 serving(s)

Number Of Ingredients 12

1/2 lb bacon, finely chopped
3 tablespoons butter
3 cups onions, chopped
2 (28 ounce) jars sauerkraut
2 carrots, grated or 1 tart apple, peeled and chopped
1 (10 ounce) can chicken broth
1 teaspoon brown sugar (omit if using apple or carrots)
2 bay leaves
1 teaspoon celery seeds or 1 teaspoon celery salt
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Sauté bacon bits until almost crispy. Add butter and onions and cook for about 5 minutes until onions are lightly golden.
  • Rinse sauerkraut in a strainer under gently running cold water and squeeze out thoroughly to remove excess water; add to the bacon and onion mixture.
  • Add the peeled, grated potato (or the carrots or apple).
  • Add chicken broth, brown sugar, bay leaves, and seasonings. Stir to mix thoroughly.
  • Cook, uncovered, stirring frequently, until everything is heated thoroughly. Transfer to a roasting pan.
  • Cover and bake in 300 degree Fahrenheit oven for 30 minutes up to 1 hour until kapusta is browned slightly.
  • Stir occasionally and add water or chicken broth if necessary (push kapusta aside and check bottom of roasting pan for liquid).

ALMOST MY GRANDPOP'S KAPUSTA



Almost My Grandpop's Kapusta image

Kapusta is a traditional Polish dish made from braised sauerkraut or cabbage, bacon, mushrooms, garlic, and onion. Janet's is an easy and flavorful dish to prepare. Smoked paprika and garlic powder give the kraut a lot of great flavor. The bacon, of course, brings this dish over the top. Country ribs soak up the flavor of the...

Provided by Janet Iagulli

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 7

2 1/2 lb pork country ribs, individually sliced
1 lb maple bacon sliced into 1" pieces (save the grease)
1 1/2 large yellow onions sliced
2 can(s) sauerkraut (14.5 oz each)
1 1/2 Tbsp garlic powder
1 2/3 tsp smoky paprika
16 oz chicken broth

Steps:

  • 1. Heat a large skillet hot enough for the bacon pieces. Spread them across the bottom (you don't need to separate each piece as they will separate as you stir). Stir them around to get the pieces cooked to medium texture. You don't want them crisp for this recipe. Take out the pieces & place them in a small bowl.
  • 2. Place the pork in the hot bacon grease and brown both sides including the edges. Remove from pan & put aside. Empty the bacon grease but do not wipe/wash. Leave the pan greased.
  • 3. Rinse the sauerkraut once and spread in heated pan with about 1/3 of the can juice. (I drain the cans and add water & drain again keeping approx.1/3 of the juice left in each can.)
  • 4. Add sliced onions to the pan and stir while frying to semi-cook the veggies and absorb remaining bacon grease (about 5 min.).
  • 5. Add the remaining ingredients including garlic powder & smoky paprika along with the chicken broth (I used College Inn but any good broth will do). Mix as well as you could as not to splash outside the pan. Turn down the heat to med/low and cover. Cook for 35-40 minutes.

Every family has a few recipes that are passed down from generation to generation, and they become a family legacy. My grandpops' kapusta recipe is a recipe that has been in our family for years. The recipe is so well-guarded that only a few family members are privy to the formula. Whenever we have family functions, the kapusta dish is always at the center of the table, and it brings everyone together.

History of Kapusta

Kapusta is a traditional Polish dish that has been around for centuries. The dish is made of sauerkraut, smoked meats, and other ingredients that vary depending on the region. The dish is popular during the winter months because it is hearty and can feed a large group of people. Typically, it is prepared in large batches and left to simmer for hours, allowing the flavors to meld together.

The Secret Recipe

My grandpops' kapusta recipe is a closely guarded secret. Only a few family members have been given the recipe, and no one knows the exact measurements of each ingredient. Whenever we ask grandpops about the recipe, he smiles, changes the subject, and tells us that it's a family secret. However, we know the essential ingredients that are used to make the dish.
Sauerkraut
The key ingredient in kapusta is sauerkraut. It is a cabbage that has been fermented with the help of lactobacillus bacteria. The bacteria convert the sugars in the cabbage into lactic acid, giving the sauerkraut its tangy flavor. The sauerkraut used in kapusta is typically made in-house, and it is left to ferment for weeks to ensure that the flavors are rich and deep.
Meats
The second essential ingredient in kapusta is smoked meats. Polish kielbasa is often used, as well as ham hocks and bacon. The meats are added to the sauerkraut to give the dish its meaty flavor. The meats are usually cooked separately and then added to the sauerkraut to ensure that they are fully cooked before serving.
Vegetables
Along with sauerkraut, other vegetables are added to the dish, such as onions, carrots, and potatoes. The vegetables are cooked with the sauerkraut and meats to create a flavorful dish.
Spices and Herbs
Various spices and herbs are used to add flavor to the kapusta dish. These include bay leaves, black pepper, garlic, and allspice. The spices and herbs are added during cooking in just the right amount to create a balanced flavor profile.

Preparation

The preparation of the kapusta dish is a slow and deliberate process. It starts with the sauerkraut, which is cooked until it is tender. Then the meats and vegetables are added, and the dish is left to simmer for several hours. The dish is frequently stirred to ensure that the flavors combine well.

Conclusion

My grandpops' kapusta recipe is a family treasure that has been kept safe for years. Whenever I think of this dish, I am reminded of my childhood and the warmth and happiness that surrounded our family gatherings. Though we don't know the exact measurements, we can always taste grandpops' kapusta when we eat it. The dish brings us together as a family, and we look forward to it at every celebration. With its hearty, comforting flavors, I am proud to say that this recipe is almost my grandpops', and it will always be a part of our family traditions.
Making traditional recipes that have been passed down from generation to generation is a beautiful way to connect with your family’s culture and heritage. One such recipe that holds a special place in many Eastern European families is kapusta, or sauerkraut. There are countless variations of kapusta, but in this article, we will share valuable tips to help you recreate “almost” your grandpops kapusta recipe.

1. Choosing the right sauerkraut

The first step in making kapusta is choosing the right sauerkraut. If you have access to homemade sauerkraut, that’s the best option. But if not, look for sauerkraut in a jar or can at the grocery store. Be sure to read the label carefully and choose a product that contains only cabbage, salt, and water. Some commercially prepared sauerkrauts may contain additives and preservatives that can affect the taste and texture of your kapusta.

2. Adding meat

Many kapusta recipes call for adding meat such as kielbasa, bacon, or pork to the dish. If you’re adding meat, consider what type of meat will best complement the flavors of your kapusta. For example, kielbasa is a popular choice, but if you prefer a milder flavor, you might opt for smoked turkey or chicken instead. You can also experiment with different types of sausage or bacon to find the perfect combination for your taste buds.

3. Incorporating vegetables

In addition to the sauerkraut and meat, many kapusta recipes include vegetables such as onion, bell pepper, and carrot. These vegetables can add depth and complexity to the dish, as well as provide some added nutrition. If you’re unsure about which vegetables to use, consider the flavors and textures you prefer. For example, if you like a bit of sweetness in your kapusta, adding carrots might be a good idea.

4. Cooking methods

There are several different ways to cook kapusta, and your method will depend on your personal preferences and the equipment you have available. Some people prefer to cook kapusta on the stovetop, while others prefer baking it in the oven. You can also make kapusta in a slow cooker or pressure cooker. Whatever method you choose, be sure to monitor the dish closely to ensure it doesn’t burn or dry out.

5. Seasoning options

Kapusta is a dish that can be customized to suit your taste preferences. Some people prefer a more traditional, minimally seasoned version of kapusta, while others like to add a variety of spices and herbs for a more complex flavor profile. Some common seasonings for kapusta include bay leaves, caraway seeds, garlic, and paprika. You may also want to experiment with different types of vinegar or add a splash of wine for an extra dimension of flavor.

6. Serving suggestions

Once your kapusta is done cooking, it’s time to serve it up! Kapusta is a versatile dish that can be enjoyed on its own or as a side dish. Some people like to serve kapusta with a dollop of sour cream on top, while others prefer it plain. You can also serve kapusta with a side of crusty bread, boiled potatoes, or pierogi for a complete meal. Don’t forget to garnish with fresh herbs or a sprinkle of paprika for an extra touch of color and flavor.

Conclusion

Whether you’re trying to recreate your grandpops kapusta recipe or come up with your own unique variation, these tips will help guide you along the way. Remember to choose the right sauerkraut, experiment with different meats and vegetables, and play around with seasonings to find your perfect combination. Kapusta is a dish that can be enjoyed year-round and is sure to bring a touch of nostalgia and comfort to your dinner table.

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