Almost My Grandpops Kapusta Recipes

KIELBASA KAPUSTA - SLOW COOKER RECIPE!

Kielbasa Kapusta - slow cooker recipe! image

This recipe for Kielbasa Kapusta is my family's traditional Polish Kapusta recipe made in a slow cooker!

Provided by Jankowski Family Heritage Recipe

Time 7h20m

Number Of Ingredients 9

Ingredients

2 Tablespoons butter
2 Tablespoons bacon drippings
2 ½ cups sweet yellow onions (finely chopped)
2 32 ounce cans sauerkraut
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup light brown sugar
1 3/4 cups water
3 pounds kielbasa (cut into 2-inch slices)

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

KAPUSTA

Kapusta image

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

Ingredients

6 tablespoons butter, divided
2 onions, chopped
1 large portobello mushrooms, sliced
1 ½ cups sliced mushrooms
¼ medium head cabbage, thinly sliced
1 (32 ounce) jar sauerkraut, drained and pressed
½ teaspoon white sugar
½ teaspoon dried thyme
salt and pepper to taste

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

Kapusta image

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

Ingredients

4 slices bacon (cut into small pieces)
1 yellow onion (diced)
16 ounces sauerkraut (drained)
2 Tablespoons brown sugar
¼ cup water

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

POLISH KAPUSTA KIELBASA

Polish Kapusta Kielbasa image

So easy! Kapusta is a Polish kielbasa sausage dish that is even better the second day. Paired with crusty bread, dinner is served!

Provided by SmHerndon

Categories One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) jar sauerkraut
1 medium onion, peeled & chopped
butter
2 (14 1/2 ounce) cans butter beans
1 (2 link) package kielbasa, cut in chunks
salt & pepper, to taste

Steps:

In a stockpot, add sauerkraut and bring to boil; rinse and drain.
Return sauerkraut to stockpot and add enough water to cover sauerkraut.
In a small skillet, saute onion in butter until soft. Add butter beans and cook at least 30 minutes.
Add kielbasa and cook 45 minutes to 1 hour, the longer the better.
Season with salt and pepper and serve with crusty bread.

Nutrition Facts : Calories 295.6, Fat 11, SaturatedFat 3.6, Cholesterol 24.8, Sodium 1647, Carbohydrate 36.1, Fiber 11.3, Sugar 3.9, Protein 14.3

POLISH KAPUSTA

Polish Kapusta image

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

Ingredients

1/4 cup butter
1 onion, chopped
7 inches kielbasa, cubed
1 quart sauerkraut, drained
2 carrots, shredded

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

Kapusta image

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

Ingredients

1 1/2 lbs fresh trimmed, pieces pork (any type, cut in bite-size pieces)
1 chopped onion
1 1/2 lbs Polish sausage (sliced in 1/2 inch pieces)
1 quart sauerkraut (fresh preferred)
1/4 head coarsely chopped cabbage
1 tablespoon caraway seed
1 (10 3/4 ounce) can cream of mushroom soup
pepper

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.

KAPUZTA

Kapuzta image

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

Ingredients

1 tablespoon olive oil
1-1/2 pounds pork stew meat
1 medium onion, chopped
1-1/2 pounds smoked Polish sausage, cut in 1/2-inch slices
1 quart sauerkraut, rinsed and well drained
2 cups coarsely chopped cabbage
1 tablespoon caraway seeds
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Pepper to taste

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.

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