Best 5 Kapusta PekiŃska Z Rodzynkami Recipes
**Kapusta Pekińska z Rodzynkami: A Flavorful and Nutritious Polish Dish**
Kapusta pekińska z rodzynkami, or Polish-style pickled cabbage with raisins, is a traditional Polish dish that combines the tangy flavor of pickled cabbage with the sweetness of raisins. This dish is a staple in Polish cuisine and is often served as a side dish or appetizer. It is also a popular ingredient in various salads and sandwiches. The preparation of kapusta pekińska z rodzynkami involves a process of pickling the cabbage, which results in a slightly sour and savory flavor. The addition of raisins adds a touch of sweetness and complements the tangy taste of the cabbage. The dish is typically made with white cabbage, but other types of cabbage, such as red cabbage or savoy cabbage, can also be used. Kapusta pekińska z rodzynkami is not only delicious but also highly nutritious. Cabbage is an excellent source of vitamins, minerals, and antioxidants, while raisins provide natural sweetness and energy. This dish is a great way to incorporate these healthy ingredients into your diet.
In this article, we will provide you with two variations of the kapusta pekińska z rodzynkami recipe. The first recipe is a traditional Polish-style recipe, while the second recipe is a slightly modernized version with a few additional ingredients. Both recipes are easy to follow and can be prepared in a relatively short amount of time. Whether you are a seasoned cook or a beginner, you will find these recipes accessible and enjoyable to make. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to savor the delightful flavors of kapusta pekińska z rodzynkami.
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
PRZEPISY KULINARNE
Yield 6
Number Of Ingredients 8
Steps:
- Prosta i szybka surówka z kapusty pekińskiej z rodzynkami z dodatkiem marchewki i jabłka. Taka surówka pasuje do większości obiadów. Czas przygotowania: 20 minut Liczba porcji: 6 Dieta: bezglutenowa, wegetariańska Składniki: pół główki sporej kapusty pekińskiej lub jedna mała średnie jabłko duża marchew garść natki pietruszki 2 łyżki majonezu 4 łyżki jogurtu naturalnego spora garść drobnych rodzynek pół płaskiej łyżeczki soli Zdejmij pierwsze liście z kapusty (jeśli są ciemniejsze i przywiędnięte). Kapustę poszatkuj drobno. Głąb wyrzuć. Obierz również marchew i jabłko. Zetrzyj je na tarce o grubych oczkach i dodaj do miski z kapustą. Jeśli posiadasz temperówki lub karbowane obieraczki do warzyw, możesz ich użyć (do marchewki) by surówka wyglądała ciekawiej. Pietruszkę poszatkuj i dodaj do surówki z majonezem, jogurtem i rodzynkami. Całość dobrze wymieszaj. Sprawdź smak surówki. Sól dodajesz w zależności od potrzeb, ponieważ użyte jabłko zmienia smak surówki (słodkie lub kwaśne - oba będą idealne). Ja użyłam jabłka słodkiego i dodałam do surówki pół płaskiej łyżeczki soli. Surówka najlepiej smakuje po 1-2 godzinach przechowywania w lodówce. Zobacz też mój przepis tradycyjna surówka z kapusty pekińskiej. Polecam sprawdź również przepis surówka kopenhaska. Zdrowo i smacznie! Smacznego.
KAPUSTA
Make and share this Kapusta recipe from Food.com.
Provided by ladyfingers
Categories Pork
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
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
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
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.
Tips for Making Kapusta Pekiska z Rodzynkami:
- Choose fresh, firm cabbage for the best flavor and texture.
- Shred the cabbage finely for even cooking.
- Rinse the sauerkraut thoroughly to remove any excess salt.
- Use a variety of spices, such as caraway seeds, juniper berries, and bay leaves, to add flavor to the dish.
- Simmer the cabbage and sauerkraut gently over low heat to allow the flavors to meld.
- Add raisins, honey, or other sweet ingredients to balance the sourness of the cabbage and sauerkraut.
- Serve kapusta pekiska z rodzynkami with boiled potatoes, mashed potatoes, or bread for a complete meal.
Conclusion:
Kapusta pekiska z rodzynkami is a delicious and hearty Polish dish that is perfect for a cold winter day. The combination of cabbage, sauerkraut, spices, and sweet ingredients creates a complex and flavorful dish that is sure to please everyone at the table. Whether you are a fan of traditional Polish cuisine or simply looking for a new and exciting dish to try, kapusta pekiska z rodzynkami is a great option. So next time you are looking for a warm and comforting meal, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
