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
KAPUSNIAK
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
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)
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
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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