Best 5 Erics Grandmothers Kapusta And Kielbasa Recipes
In this article, we're excited to present a delightful culinary journey to indulge in the flavors of "Eric's Grandmother's Kapusta and Kielbasa." This traditional Polish dish, also known as "Bigos," is a hearty and comforting stew that has been passed down through generations, embodying the essence of Polish cuisine. As you embark on this culinary adventure, we'll guide you through the steps to recreate this cherished family recipe, ensuring that you experience the same warmth and satisfaction that Eric's grandmother brought to her kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
KIELBASA KAPUSTA - CROCKPOT / INSTANT POT RECIPE
Kielbasa Kapusta is a simple Ukrainian dish made from garlic sausage and cabbage - easy, healthy and hearty!
Provided by Karlynn Johnston
Categories Main Course
Time 6h10m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in the crockpot. Set on low and cook for 6-7 hours,stirring occasionally if you can.
- Remove and serve
Nutrition Facts : Calories 98 kcal, Carbohydrate 22 g, Protein 4 g, Sodium 65 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving
KIELBASA KAPUSTA - SLOW COOKER RECIPE!
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
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
KIELBASA Y KAPUSTA (KIELBASA AND CABBAGE)
A standard Russian peasant dish handed down from my great-grandfather. Nothing fancy, but I haven't met anybody yet who doesn't like it. Great on chilly days. (Note: my family used to add a dab or two of butter to their plates, but that's optional.)
Provided by Molly Schneider
Categories Pork
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 4
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!
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.
MRS. KOSTYRA'S KIELBASA
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
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 fresh kielbasa for the best flavor. If you can't find fresh kielbasa, you can use smoked kielbasa, but it will have a different flavor.
- Sauerkraut can be found in the refrigerated section of most grocery stores. If you can't find sauerkraut, you can use fresh cabbage. Just shred the cabbage and let it sit in a bowl with some salt for 30 minutes before using it.
- Use a large pot to make kapusta and kielbasa. This will give the ingredients plenty of room to cook and will prevent the kapusta from burning.
- Serve kapusta and kielbasa with mashed potatoes, boiled potatoes, or bread. You can also serve it with a dollop of sour cream or a sprinkle of fresh parsley.
Conclusion:
Kapusta and kielbasa is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your kapusta sour or mild, with or without tomatoes, this recipe is sure to please. So next time you're looking for a comforting and delicious meal, give kapusta and kielbasa a try.
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