Best 5 Erics Grandmothers Kapusta And Kielbasa Recipes

In the realm of hearty and comforting dishes, Eric's Grandmother's Kapusta and Kielbasa stands as a shining star. This Polish classic is a harmonious blend of tangy sauerkraut, savory kielbasa, and a symphony of aromatic spices, creating a delightful dance of flavors on the palate. As you embark on this culinary journey, be prepared to indulge in not just one, but three tantalizing variations of this beloved dish. The traditional Kapusta and Kielbasa recipe honors the timeless flavors of Poland, while the vegetarian version offers a delightful twist with plant-based kielbasa. And for those seeking a taste of the sea, the seafood Kapusta with kielbasa and shrimp beckons with its briny allure. Each recipe promises a unique taste sensation, united by the comforting embrace of kapusta and kielbasa.

Check out the recipes below so you can choose the best recipe for yourself!

UKRAINIAN KOBASA KAPUSTA

Ukrainian Kobasa Kapusta image

This traditional Ukrainian recipe combines sauerkraut and turkey kobasa for an easy to make skillet dish. Can be used as a main course or side dish.

Provided by Gloria Duggan | Homemade & Yummy

Categories Main Course Side Dish

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil ((Bacon Flavoured))
4 ounces onion ((Diced))
1/2 teaspoons fennel seeds ((Crushed))
16 ounces sauerkraut ((Drained and rinsed))
10 ounces kobasa ((Skin removed and cut into pieces))
salt and pepper ((For seasoning))

Steps:

Remove the skin from the kobasa, and cut into bite sized pieces. Place in a bowl.
Dice onion and place in a bowl.
Crush fennel seed using a mortar and pestle.
Drain and throughly rinse the sauerkraut using a colander. I like to use some boiling water for this.
Heat a frying pan over medium heat, and add the oil.
Add the onions and seasonings, and cook until browned (about 5 minutes).
Add the cut up kobasa and cook until nicely browned (about 6-8 minutes).
Add the drained and rinsed sauerkraut and cook until heated through (about 8-10 minutes).
Remove from heat and place in a serving bowl. This is a great main course, or side dish.
ENJOY!

Nutrition Facts : Calories 208 kcal, Carbohydrate 11 g, Protein 12 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 38 mg, Sodium 1599 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

KIELBASA KAPUSTA - SLOW COOKER RECIPE!

Kielbasa Kapusta - slow cooker recipe! image

This recipe for Kielbasa Kapusta is my family's traditional Polish Kapusta recipe made in a slow cooker!

Provided by Jankowski Family Heritage Recipe

Categories Main Dish

Time 7h20m

Number Of Ingredients 9

Ingredients

2 Tablespoons butter
2 Tablespoons bacon drippings
2 ½ cups sweet yellow onions (finely chopped)
2 32 ounce cans sauerkraut
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup light brown sugar
1 3/4 cups water
3 pounds kielbasa (cut into 2-inch slices)

Steps:

In a large skillet over medium heat melt butter and bacon drippings until foaming subsides, about 2-3 minutes. Add onions and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 8-10 minutes.
While onions cook rinse and drain sauerkraut at least twice. Make sure sauerkraut is well drained and add it to slow cooker along with onions, salt, pepper, brown sugar, water, and kielbasa. Give everything a good stir and cover. Cook on high for 1 hour, then reduce to low and cook for an additional 6 hours, stirring occasionally. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 498 kcal, Carbohydrate 20 g, Protein 16 g, Fat 38 g, SaturatedFat 14 g, Cholesterol 90 mg, Sodium 1324 mg, Sugar 15 g

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

Ingredients

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.

POLISH KAPUSTA KIELBASA

Polish Kapusta Kielbasa image

So easy! Kapusta is a Polish kielbasa sausage dish that is even better the second day. Paired with crusty bread, dinner is served!

Provided by SmHerndon

Categories One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) jar sauerkraut
1 medium onion, peeled & chopped
butter
2 (14 1/2 ounce) cans butter beans
1 (2 link) package kielbasa, cut in chunks
salt & pepper, to taste

Steps:

In a stockpot, add sauerkraut and bring to boil; rinse and drain.
Return sauerkraut to stockpot and add enough water to cover sauerkraut.
In a small skillet, saute onion in butter until soft. Add butter beans and cook at least 30 minutes.
Add kielbasa and cook 45 minutes to 1 hour, the longer the better.
Season with salt and pepper and serve with crusty bread.

Nutrition Facts : Calories 295.6, Fat 11, SaturatedFat 3.6, Cholesterol 24.8, Sodium 1647, Carbohydrate 36.1, Fiber 11.3, Sugar 3.9, Protein 14.3

MRS. KOSTYRA'S KIELBASA

Mrs. Kostyra's Kielbasa image

Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 4

Ingredients

1 two-pound ring kielbasa
Rye bread
Prepared horseradish
Dijon mustard

Steps:

Heat oven to 350 degrees. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot, and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes.
Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.

Tips:

Use a large pot: Kapusta and kielbasa are both hearty ingredients, so you'll need a large pot to cook them in. A Dutch oven or stockpot works well.
Brown the kielbasa first: Browning the kielbasa before adding it to the soup gives it a richer flavor.
Use a variety of vegetables: This recipe calls for cabbage, carrots, celery, and onions, but you can also add other vegetables like potatoes, turnips, or parsnips.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and the vegetables to soften.
Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed.

Conclusion:

Kapusta and kielbasa is a hearty and flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious soup, give this recipe a try.