Best Kapusta Ii Recipes
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 (SAUERKRAUT)
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
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).
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
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
ALMOST MY GRANDPOP'S KAPUSTA
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love