Kapusniak Recipes

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

KAPUSNIAK

Kapusniak image

If you think sauerkraut is only for hot dogs or choucroute garni (page 404), think again. Here's a vegetable stew from Poland that demonstrates quite nicely that sauerkraut has roles beyond garnishing meat. Buy sauerkraut from packages or barrels, not cans, and make sure it contains just cabbage and salt. That's all it takes.

Yield makes 4 servings

Number Of Ingredients 10

Ingredients

5 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162)
2 large celery stalks, chopped
2 large carrots, chopped
2 tart apples, peeled, cored, and chopped
1 ounce dried porcini or other mushrooms, reconstituted (page 112) and chopped
3 tablespoons butter or extra virgin olive oil
1 large onion, diced
1 pound sauerkraut, drained and chopped, juices reserved
1 tablespoon caraway seeds
Salt and black pepper to taste

Steps:

Bring the stock to a boil in a large saucepan; add the celery, carrots, apples, and mushrooms (taste the water in which you soaked the mushrooms; if it tastes good, add that too). Simmer over low heat until everything is soft, about 20 minutes.
Meanwhile, melt the butter in a large skillet over medium heat and cook the onion and sauerkraut, stirring occasionally, until browned and softened, about 10 minutes. Lower the heat and stir in the caraway seeds. Stir the sauerkraut mixture into the simmering stock and cook until the soup thickens slightly, 5 to 10 minutes. Season with salt if necessary, pepper, and the reserved sauerkraut juice.

SAUERKRAUT SOUP (KAPUSNIAK)

SAUERKRAUT SOUP (Kapusniak) image

Make and share this SAUERKRAUT SOUP (Kapusniak) recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

25 g butter
1 bay leaf
4 spareribs
200 g sauerkraut
2 dried mushrooms (soaked overnight)
1 onion (sliced)
1 1/4 liters water

Steps:

Heat butter in a small frying pan and fry the spare ribs briskly to seal in their juices.
Gently boil the ribs and all the other ingredients in the water for about 10 minutes, stirring occasionally until the sauerkraut softens.
Remove the spare ribs and bay leaf, season to taste and serve.

Nutrition Facts : Calories 773.7, Fat 58.8, SaturatedFat 22.9, Cholesterol 227.5, Sodium 538.1, Carbohydrate 6.3, Fiber 1.9, Sugar 2.5, Protein 52.4

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