Polish Kapusta Recipes

KAPUSTA (POLISH BRAISED CABBAGE)

Kapusta (Polish Braised Cabbage) image

This classic Polish cabbage side dish is easy to prepare and super tasty!

Provided by Sarah | Curious Cuisiniere

Time 30m

Number Of Ingredients 7

Ingredients

2 oz (3-4 strips) bacon, (diced)
1 onion, (diced)
1 garlic clove, (minced)
½ small head cabbage ((roughly 1 lb), shredded)
2 Tbsp water
¼ tsp salt
⅛ tsp ground black pepper

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 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

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

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

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.

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.

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