Kapusta And Kartofle Sauerkraut Stew And Potatoes Recipes

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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

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 SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)



Polish Sausage and Sauerkraut Casserole (Kapusta) image

When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.

Provided by Mareesme

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 6

4 lbs Polish sausage, fresh if possible
1/2 lb bacon
1 small yellow onion
2 (27 ounce) jars sauerkraut
1/2 cup brown sugar
3/4 cup water

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Bring sausage to boil and simmer 15 minutes; drain and set aside.
  • Cut bacon into small pieces.
  • Begin browning, then add diced onion.
  • Saute together until bacon is almost crisp.
  • Drain mixture, reserving bacon grease.
  • Drain sauerkraut (do not rinse).
  • Add sauerkraut and brown sugar to bacon mixture.
  • Mix in about 2 Tablespoons reserved bacon grease and water.
  • Place in large casserole dish.
  • Cut Polish sausage into 3" pieces and place on top of sauerkraut.
  • Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
  • Finish baking; remove from oven.
  • Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).

KAPUSTA (SAUERKRAUT)



Kapusta (Sauerkraut) image

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

1/2 lb bacon, finely chopped
3 tablespoons butter
3 cups onions, chopped
2 (28 ounce) jars sauerkraut
2 carrots, grated or 1 tart apple, peeled and chopped
1 (10 ounce) can chicken broth
1 teaspoon brown sugar (omit if using apple or carrots)
2 bay leaves
1 teaspoon celery seeds or 1 teaspoon celery salt
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

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).

POTATO AND SAUERKRAUT SOUP WITH KIELBASA



Potato and Sauerkraut Soup with Kielbasa image

To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
14 ounces kielbasa, diced
1 onion, diced
2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped
1 1/4 pounds russet potatoes, peeled and diced
1 1/2 teaspoons caraway seeds
1 14.5-ounce can sauerkraut, drained and rinsed
Kosher salt and freshly ground pepper
1/2 cup heavy cream
2 tablespoons spicy brown mustard
1/4 cup fresh dill, roughly chopped

Steps:

  • Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
  • Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
  • Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
  • Divide the soup among bowls. Top with the chopped celery leaves and dill.

Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams

SAUERKRAUT AND POTATO SOUP



Sauerkraut And Potato Soup image

A beefy sauerkraut soup with savory seasonings. Das is Gut!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 14

1 pound beef stew meat, diced into 1 inch pieces
1 onion, chopped
3 tablespoons vegetable oil
1 ½ cups beer
¾ cup water
¼ cup tomato paste
1 tablespoon paprika
¼ teaspoon salt
¼ teaspoon caraway seed
¼ teaspoon ground black pepper
3 potatoes, cubed
1 ounce sauerkraut
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley

Steps:

  • In a Dutch oven, cook meat and onion in hot oil until meat is brown.
  • Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
  • Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
  • Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.

Nutrition Facts : Calories 572.3 calories, Carbohydrate 38.6 g, Cholesterol 76 mg, Fat 32.7 g, Fiber 5.7 g, Protein 25.8 g, SaturatedFat 10.3 g, Sodium 401.8 mg, Sugar 4.7 g

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

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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