Best 6 Kapusta Ii Recipes
Kapusta ii is a traditional Polish dish made from shredded cabbage, sauerkraut, and a variety of meats, typically pork and sausage. It is a hearty and flavorful dish that is perfect for a cold winter day. While there are many different recipes for kapusta ii, the basic ingredients and cooking method remain the same. The cabbage and sauerkraut are cooked together until they are soft, and then the meats are added. The dish is typically served with potatoes or bread. If you are looking for a delicious and comforting Polish dish to try, kapusta ii is a great option.
Here are our top 6 tried and tested recipes!
KAPUSTA (POLISH BRAISED CABBAGE)
This classic Polish cabbage side dish is easy to prepare and super tasty!
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Sauté the diced bacon in a medium sauté pan with a lid, over medium high heat, 2-3 min.
- Add the diced onions. Sauté for 3-5 minutes, until the bacon is crispy and the onions are golden. (At this point, if there is a lot of fat in the pan from the bacon, drain some off, leaving just enough bacon grease to lightly coat the bottom of the pan.)
- Add the garlic and continue to sauté for 1-2 minutes, until fragrant.
- Add the shredded cabbage and water. Cover the pot and simmer for 7-10 minutes, until the cabbage has softened.
- Remove the pan from the heat and stir in the salt and pepper. Taste your kapusta, and adjust the seasonings as desired.
- Serve with polish sausage or pierogies.
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
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.
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
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.
KAPUSTA II
This is a classic Polish cabbage dish. It has been changed over the years as it's been passed down through the generations, but remains a staple. Quick, simple, and delicious!
Provided by PBUOTE
Categories Vegetable Side Dishes
Time 30m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 668.2 calories, Carbohydrate 46.6 g, Cholesterol 95.8 mg, Fat 48.3 g, Fiber 4.7 g, Protein 12.3 g, SaturatedFat 17.4 g, Sodium 840.4 mg, Sugar 4.7 g
Tips for Making Kapusta:
- Use a Dutch oven or large pot with a tight-fitting lid to ensure even cooking and prevent the kapusta from drying out.
- Before adding the sauerkraut, rinse it thoroughly in cold water to remove any excess saltiness. This will help balance the flavors in the dish.
- If you're using fresh cabbage, shred it thinly using a sharp knife or mandoline slicer. This will help it cook evenly and absorb the flavors of the other ingredients.
- Don't crowd the pot when adding the cabbage or other vegetables. Overcrowding will prevent them from cooking evenly.
- Use a variety of vegetables in your kapusta, such as carrots, onions, celery, and potatoes. This will add flavor and texture to the dish.
- Season the kapusta with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Bring the kapusta to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the cabbage is tender. Stir occasionally to prevent the kapusta from sticking to the bottom of the pot.
- Serve kapusta hot with a dollop of sour cream or yogurt, and crusty bread or dumplings.
Conclusion:
Kapusta is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover sauerkraut or fresh cabbage, and it's also a healthy and affordable meal option. With so many variations to choose from, there's sure to be a kapusta recipe that everyone will love. So next time you're looking for a hearty and flavorful meal, give kapusta a try!
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