Best Polish Sour Cabbage With Meat Recipes

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KAPUSTA (POLISH BRAISED CABBAGE)



Kapusta (Polish Braised Cabbage) image

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

2 oz (3-4 strips) bacon, (diced)
1 onion, (diced)
1 garlic clove, (minced)
½ small head cabbage ((roughly 1 lb), shredded)
2 Tbsp water
¼ tsp salt
⅛ tsp ground black pepper

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.

MOM'S POLISH STEWED CABBAGE



Mom's Polish Stewed Cabbage image

My mother often served a delicious Polish dish made with cabbage. We always topped ours with a dollop of sour cream and sometimes served this over mashed potatoes. You can make this just using the cabbage, but I add kielbasa or smoked turkey for additional flavour. Delicious.

Provided by pretzeld

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h20m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
1 clove garlic, or more to taste, minced
1 medium head cabbage, cut into squares
1 teaspoon white vinegar
1 teaspoon caraway seeds
1 teaspoon white sugar
1 pound kielbasa sausage, cut into chunks
1 (14.5 ounce) can stewed tomatoes (with garlic and olive oil)
¼ cup salsa
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
  • Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
  • Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 17.4 g, Cholesterol 37.5 mg, Fat 19.2 g, Fiber 4.5 g, Protein 9.7 g, SaturatedFat 5.8 g, Sodium 716 mg, Sugar 9 g

OLD-FASHIONED CABBAGE ROLLS



Old-Fashioned Cabbage Rolls image

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

Steps:

  • Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

POLISH CABBAGE AND SAUERKRAUT SOUP (KAPUśNIAK)



Polish Cabbage and Sauerkraut Soup (Kapuśniak) image

Polish kapuśniak is made with fresh cabbage, sauerkraut, pork, and vegetables in a beefy-tomato broth. Serve with rye bread for a delicious meal.

Provided by Barbara Rolek

Categories     Dinner     Lunch     Soup

Time 2h30m

Yield 12

Number Of Ingredients 17

4 slices chopped bacon
1 large chopped onion
2 celery ribs cut into 1/4-inch slices
4 peeled carrots cut into 1/4-inch rounds
2 large potatoes, peeled and cut into 1/2-inch dice
2 cloves minced garlic
1 small head shredded cabbage
2 pounds unsmoked pork spareribs, cut into 2-rib pieces
1 meaty ham bone or ham hock
1 pound sauerkraut , drained, juice reserved
8 ounces tomato sauce
4 quarts beef stock
1 heaping teaspoon sweet Hungarian paprika
1 bay leaf
2 tablespoons sugar
Garnish: Chopped flat-leaf parsley
Garnish: Sour cream

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or stockpot, sear pork ribs on both sides over medium-high heat. There should be enough fat on the ribs so additional fat should not be required. If the ribs are very lean, lightly spray the pot with cooking spray before searing. Remove browned ribs to a plate and reserve.
  • Add bacon to the pot and fry until most of the fat has rendered out. Add onions, celery, carrots, potatoes, and garlic to the pot and cook until onion is translucent. Add fresh cabbage and cook until it collapses. Return spareribs to the pot and add ham bone or hock, sauerkraut, tomato sauce, beef stock, paprika, bay leaf, and sugar. Mix well. Bring to a boil. Reduce heat to medium-low and cook about 2 hours or until meat falls from the bones.
  • Remove ribs and ham bone or hock from the soup, let cool slightly and remove all bones and cartilage from meat. Chop meat into bite-sized pieces, if necessary, and return to the pot. If you prefer a slightly more sour soup, add some of the reserved sauerkraut juice.
  • Cool the soup in an ice-water bath and then refrigerate. The next day, skim off the congealed fat and reheat. Adjust seasonings, if necessary. Serve in warmed bowls with a dollop of sour cream and sprinkle with chopped parsley , if desired.
  • Enjoy!

Nutrition Facts : Calories 437 kcal, Carbohydrate 31 g, Cholesterol 83 mg, Fiber 4 g, Protein 25 g, SaturatedFat 8 g, Sodium 1416 mg, Sugar 14 g, Fat 24 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g

CABBAGE GOULASH



Cabbage Goulash image

Cabbage is a very Southern dish. People who don't even like cabbage love this recipe. This goulash is good served with French bread or hard rolls, and I usually make a pot of pinto beans to go along with it.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10-12 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1 pound ground beef
1 large onion, chopped
1 can (28 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
10 cups shredded cabbage

Steps:

  • In a large kettle, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until cabbage is tender.

Nutrition Facts : Calories 183 calories, Fat 11g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 329mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

POLISH SAUSAGE AND CABBAGE



Polish Sausage and Cabbage image

Make and share this Polish Sausage and Cabbage recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 head of cabbage, course sliced
1 potato, small,peeled,diced
1 teaspoon salt
1/2 teaspoon caraway seed
1 large onion, cut 1 slices 1 1/2 pounds polish sausage cut 1 piece
14 ounces chicken broth

Steps:

  • Place sliced cabbage in crockpot.
  • Toss with diced potato, salt and caraway seed.
  • Add sliced onion and Polish sausage.
  • Pour chicken broth over all; stir lightly.
  • Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours).

Nutrition Facts : Calories 102.3, Fat 0.8, SaturatedFat 0.2, Sodium 933.2, Carbohydrate 19.9, Fiber 4.8, Sugar 6, Protein 5.2

POLISH SOUR CREAM CABBAGE



Polish Sour Cream Cabbage image

Make and share this Polish Sour Cream Cabbage recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 small raw green cabbage
2 tablespoons margarine
1 garlic clove, minced
1/4 cup water
1/2 cup sour cream
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 egg, beaten lightly

Steps:

  • Shred cabbage medium fine; set aside.
  • Heat margarine in skillet; saute garlic.
  • Add cabbage and water.
  • Cover tightly, bring to a boil.
  • Reduce heat, simmer 10 minutes.
  • Combine sour cream with vinegar, sugar, salt and egg; blend thoroughly.
  • Pour over cabbage; bring to a quick boil and serve immediately.

Nutrition Facts : Calories 187.4, Fat 13.2, SaturatedFat 5.2, Cholesterol 65.5, Sodium 713.2, Carbohydrate 14.8, Fiber 4.1, Sugar 9.7, Protein 5.2

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

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