KAPUSTA (SAUERKRAUT)
This is a traditional Polish sauerkraut recipe that my late sister Elizabeth and I developed together. This recipe was submitted to WNED TV for their ethnic cookbook and it was published in 2002. It freezes well and is great with sausages, kielbasa, stuffed pork chops, hot dogs, or breaded pork or chicken cutlets. Serve with boiled small new potatoes with melted butter and dill, some good rye bread, and dill pickles. The kapusta can be cooked entirely on top of the stove over low heat, stirring frequently. You can top it with wieners, thick ham slices, or precooked sausages for last 30 minutes of baking. Or top it with kielbasa for last 30 minutes or so, or slice the kielbasa and bury it in the kapusta at the beginning of baking. Brown pork chops both sides, bury them in the kapusta and bake for 1-1/2 hours until meat is done. The yield given is an estimate.
Provided by foodtvfan
Categories Vegetable
Time 1h30m
Yield 10 cups, 10-14 serving(s)
Number Of Ingredients 12
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).
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Brand rajpoot
[email protected]This sauerkraut recipe is a must-try for any fan of German food. It's the perfect side dish for roasted pork or sausages.
Comedy tv
[email protected]I've never been a big fan of sauerkraut, but this recipe changed my mind. It's so flavorful and delicious.
Tony Moore
[email protected]This sauerkraut recipe is a great way to add some probiotics to your diet. It's also a delicious and versatile side dish.
Jermaine Lilly
[email protected]I love the tangy flavor of this sauerkraut. It's the perfect addition to any German meal.
Mosh Shah
[email protected]This sauerkraut recipe is a great way to use up leftover cabbage. It's also a healthy and delicious side dish.
Ahmed Khan
[email protected]I was a bit skeptical about making my own sauerkraut, but this recipe proved me wrong. It's so easy to make and tastes just as good as store-bought sauerkraut.
Susy Garcia
[email protected]This sauerkraut recipe is a bit time-consuming, but it's worth the effort. The sauerkraut is tangy and flavorful, and it pairs perfectly with roasted meats and potatoes.
Rooh Niaz
[email protected]I love this recipe! It's so flavorful and versatile. I've used it to make everything from traditional sauerkraut and pork to sauerkraut soup and even sauerkraut balls.
Alif BD
[email protected]This was my first time making sauerkraut, and I was pleasantly surprised at how easy it was. The recipe was well-written and easy to follow, and the sauerkraut turned out delicious.
Philip Adetayo
[email protected]I've made this sauerkraut recipe several times now, and it always turns out perfectly. It's the perfect side dish for any German meal.
JSA Bangla
[email protected]This sauerkraut recipe is a keeper! The flavors were incredible, and it was so easy to make. I served it with roasted pork and mashed potatoes, and it was a hit with the whole family.