KAPUZTA (SAUERKRAUT)

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Kapuzta (Sauerkraut) image

This is our family recipe. I usually enjoy to use smoked polish sausage with this. I really like how it tastes when it soaks in the sauerkraut all day. I serve it with fresh kielbasa for the traditionalists too.

Provided by Sarah_Kay

Categories     One Dish Meal

Time 6h20m

Yield 16 serving(s)

Number Of Ingredients 9

2 lbs Polish sausage, Sliced in 1/2 inch pieces
2 quarts sauerkraut
1/4 head fresh cabbage, coarsely chopped
1 tablespoon caraway seed
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can water, to your liking
1 large onion
3 teaspoons brown sugar
1 dash salt and pepper, to taste

Steps:

  • Brown onion in hot skillet (about 10 minutes)-Optional.
  • Combine all the ingredients, except the brown sugar, in a 5 quart Dutch oven or slow cooker.
  • Mix lightly; simmer all day.
  • The last half hour of cooking, add the brown sugar.
  • The longer the better.

Nutrition Facts : Calories 226.8, Fat 17.6, SaturatedFat 6.2, Cholesterol 39.8, Sodium 1104.4, Carbohydrate 8, Fiber 2.7, Sugar 3.2, Protein 9.3

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