Best 5 Kapusta PekiŃska Z Rodzynkami Recipes
Kapusta pekiska z rodzynkami, also known as Polish stuffed cabbage with raisins, is a traditional Polish dish that combines the flavors of sour cabbage, savory fillings, and sweet raisins. This hearty and flavorful dish is a staple in Polish cuisine and is often served during special occasions and family gatherings. In this article, we present three variations of kapusta pekiska z rodzynkami: the classic recipe, a vegetarian version, and a simplified version for busy home cooks. Each recipe provides detailed instructions and helpful tips to ensure a delicious and authentic kapusta pekiska experience. So, gather your ingredients, put on your apron, and let's embark on a culinary journey into the heart of Polish cuisine with these three mouthwatering recipes.
Check out the recipes below so you can choose the best recipe for yourself!
KAPUZTA
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
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.
KAPUSTA
This is Polish comfort food at its finest. Fried sauerkraut is a simple recipe that can be made with just a few ingredients, and it's perfect for a winter meal. The bacon and onion add a delicious depth of flavor to the sauerkraut, and it's all cooked until it's nice and mellow. Serve this kapusta with your favorite side dish, like mashed potatoes or egg noodles, and for a simple but satisfying weeknight treat.
Provided by Lauren
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Add the bacon to a large frying pan over medium high heat. Cook, stirring occasionally, for 6-8 minutes, or until the bacon is crisp and the fat is rendered.
- Add the onions an cook for 3-4 minutes, until softened and light golden brown. If the pan is too dry, you can add a teaspoon or two of olive oil.
- Stir in the sauerkraut, brown sugar, and water. Reduce the heat to medium-low and simmer for 10 minutes, until heated through and light golden brown.
Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 14 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 15 mg, Sodium 899 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 5 g
KAPUSTA
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
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
KAPUSTA PEKIŃSKA Z RODZYNKAMI
Steps:
- Kapustę poszatkować, odcinając grube nerwy liściowe. Zalać wrzącą wodą, gotować.
- Po kilku minutach dodać do kapusty starte na tarce jabłko, rodzynki i sok z cytryny. Osolić, wsypać nasiona kopru, zagotować.
- Mąkę lekko zrumienić na suchej patelni, dodać masło, wymieszać z kapustą i zagotować.
POLISH KAPUSTA
A traditional Polish dish. I got this recipe from my Mother in-law, Epherzine. We make it for every holiday meal. If you like sauerkraut, you will like kapusta.
Provided by queenbeatrice
Categories Low Protein
Time 1h5m
Yield 8 side portions, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook onion and kielbasa in frying pan until onions are translucent.
- Drain liquid from sauerkraut.
- Mix all ingredients together.
- Transfer to a buttered casserole dish.
- Bake in a 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Nutrition Facts : Calories 83.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 552, Carbohydrate 5.8, Fiber 2.7, Sugar 2.6, Protein 1.3
Tips:
- Choose small, firm heads of cabbage for pickling.
- Shred the cabbage thinly for a more even pickle.
- Use a variety of spices to flavor the cabbage, such as caraway seeds, juniper berries, and bay leaves.
- Soak the cabbage in a brine solution for at least 24 hours before pickling to help preserve it.
- Pack the cabbage tightly into jars or containers to prevent spoilage.
- Store the pickled cabbage in a cool, dark place for at least 4 weeks before eating to allow the flavors to develop.
Conclusion:
Pickled cabbage is a delicious and versatile dish that can be enjoyed as a side dish, snack, or appetizer. It is a good source of vitamins and minerals, and it is also a probiotic food that can help to improve gut health. With a variety of recipes to choose from, there is sure to be a pickled cabbage recipe that everyone will enjoy. So next time you are looking for a new and exciting way to enjoy cabbage, give pickling a try!
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