Best Kapusta Sauerkraut Recipes

POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)

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!).

KAPUSTA (SAUERKRAUT)

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).

POLISH NOODLES AND SAUERKRAUT RECIPE - KLUSKI Z KWASNA KAPUSTA

Steps:

• Saute onion in butter until translucent. Add kraut and cook over medium-low for 15 minutes, stirring frequently.
• Heat oven to 350 degrees. In a large pan or bowl, combine cooked noodles, sauerkraut mixture and undrained mushrooms, mixing thoroughly. Adjust seasonings if necessary.
• Transfer to a large casserole dish that has been coated with vegetable spray. Bake 45 minutes or until top just starts to brown.

KAPUSTA AND KARTOFLE (SAUERKRAUT STEW AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Transfer potatoes to a large bowl; mash with a potato masher.
• Place cabbage, sauerkraut, pork, and barley in the same pot; cover with water. Season with salt and stir well. Bring to a boil. Reduce heat to low and cover; simmer, stirring occasionally, until cabbage is wilted and pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of the pork should read 145 degrees F (63 degrees C).
• Divide mashed potatoes among 8 serving bowls; ladle the stew on top.

PIEROGI Z KAPUSTA (SAUERKRAUT DUMPLINGS)

Steps:

• Boil the sauerkraut with grated carrot, fried shallot, chopped mushrooms and spices. It has to be a little on the sour side but not too much. Boil on the small heat until the sauerkraut is soft. If necessary season more. Put the filling aside until cooled. Make the dough. If it's too dry add a little of water and knead well together. It can't be too sticky, it has to easily come apart form the surface. Roll the dough thinly and cut small circles. Put the filing in the centre and stick the edges together to form a little dumpling. Put the dumplings into boiling, salted water. When they reach the surface boil hem for another 2 minutes. Serve immediately or fry them later. Those dumplings can be easily frozen.