Best 14 Kapusta Recipes

KAPUSTA

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.

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).

KAPUSTA

Steps:

• Brown pork and onion in hot skillet until pork is cooked through, about 10 minutes.
• Combine cooked pork and onion with all other ingredients in a 5 quart Dutch oven or slow cooker. Mix lightly.
• Simmer all day.
• The longer you cook this, the better it tastes.

POLISH KAPUSTA KIELBASA

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.

KIELBASA Y KAPUSTA (KIELBASA AND CABBAGE)

Steps:

• Peel potatoes and cut into quarters.
• Cut kielbasa into 3-inch lengths.
• Cut cabbage into wedges, discarding the outer leaves and core.
• Throw everything into medium-to-large stewpot, with the cabbage on top; add just enough water so that it comes about one to two inches short of covering cabbage (cabbage will"cook down").
• Bring to a boil, then reduce to medium heat and cook for about 20 minutes or until cabbage is tender and potatoes can be split easily with a fork.
• Drain and serve in one big bowl or straight out of the pot, peasant style!

ERIC'S GRANDMOTHER'S KAPUSTA AND KIELBASA

Steps:

• 1. Drain and rinse canned Sauerkraut and put into a baking dish with equal amount of cabbage, add bay leaves and cloves. Add a little water and cook in 350 degree preheated oven for 1 1/2 hours. Turning every 1/2 hour. it will start to turn a smokey tan color. Add kielbasa cut on the diagonal in about 3 inch pieces. cook another 1 1/2 to 2 hours and serve.

BEST KAPUSTA

Steps:

• 1. Cook bacon and set aside on paper towels. Heat butter, and tablespoon of reserved bacon grease in large saute pan. Brown chopped onion. Add kraut, bacon and spices and cook on medium heat for 15min.
• 2. Add beans and simmer for another 5-10min. Serve as side with keilbasa.

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.

BIALA KAPUSTA Z ZASMAZKA (WHITE CABBAGE COUNTRY STYLE)

Steps:

• Place cabbage in the pot with bay leaf and allspice seeds, pour vegetable broth and boil. Meanwhile fry the bacon in the skillet until golden brown and fairly crunchy. Take out the bacon from the skillet and put to the cabbage but leave the bacon fat in the skillet. Now fry the onion on the remaining fat, add a bit of sugar and salt for taste. When onion is soft mix thoroughly 2 tbs of flour with cold water and add to the onion. Stir carefully and add some hot water from the cabbage. Continue adding and stirring until the mixture is fairly smooth then add everything back to the cabbage. Add salt, pepper, cumin and continue cooking until cabbage is soft.

KAPUSTA BY DRGEORGE

Steps:

• Cut the cabbage in quarters, carefully cut out the stem. Slice it crossways to 1/8 to 1/4 inch wide bands. Do the whole cabbage and add to a large soup pan with 1/4 to 1/2 cup water and put on medium-low heat, covered, folding occassionally till reduced to atleast 1/2 volume. Drain and mix (hands work best) with rinsed and drained saurekraute. Set aside momentarily. Place the porkchops in the soup pan with 1/4 cup of the chickenbroth and cook over low heat till white, remove and set aside. Put mixed and reduced cabbage and saurekraute into soup pan with *combined remaining chicken broth and soup. Add Oldbay, pepper, and bayleaf. Fold over medium low heat and cover. In large saute' pan, cook onion and mushrooms over low to meduim low heat till onions are clear,10 to 15 minutes, do not let butter brown. Add garlic during the last minute. Do not burn the garlic, it will RUIN the whole recipe. Use just a tablespoon of white wine to release the flavor from the pan and swish the pan round, pour the contents directly into the soup pan, fold in. Put porkchops on top and cook over low heat 2 hours. Folding occassionally to prevent burning, paying attention to the pork. *At this point you could put it into a slowcooker. I prefer to wait till adding the kielbasa, adding it any earlier will cause it to have already fallen apart by the time the pork begins to turn to fall apart. In the same large saute' pan, lightly saute' the cut kielbasa in butter over meduim heat, do not brown. *Drain thoroughly. Add drained kielbasa to soup pot or to slow cooker and cook for another hour or longer, till pork falls apart. Add barley and chickenbroth for it to Kapusta and continue cooking for atleast 15 minutes. This is cooked for atleast 4 hours all together and allowed to cool naturally before refridgerating. Kapusta is always better the next day and gets better as long as it lasts. Great for Bachelors.

KAPUSTA II

Steps:

• Place the salt pork in a large skillet over medium heat. Cook, stirring frequently until the fat has melted down and the meaty parts are cooked. Add shredded cabbage, and cook over medium-low heat until tender, stirring to coat the cabbage with the salt pork drippings.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes. Drain. When the cabbage has cooked completely, stir egg noodles into the cabbage, and season with black pepper to taste.

MLODA KAPUSTA Z KOPERKIEM (SPRING CABBAGE WITH DILL)

Steps:

• Combine cabbage, dill, butter, and vegetable stock powder in a pot; cover with water. Simmer over low heat, stirring occasionally, until cabbage is tender, about 30 minutes. Remove from heat.
• Mix 2 tablespoons cooking liquid, sour cream, and salt together in a small bowl. Mix into the cabbage mixture until well combined. Season with salt and pepper.

KRASNAYA KAPUSTA (RED CABBAGE SALAD)

Steps:

• 1. Shred cabbage, carrots and beets; combine.
• 2. Add garlic.
• 3. Make your vinaigrette by combining the rest of the ingredients.
• 4. Bring to a boil, then remove from stove.
• 5. Pour over the veggies.
• 6. Toss to coat all the veggies and enjoy!