Kapusta Czerwona Pasteryzowana 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

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

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 (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

Ingredients

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).

KAPUSTA CZERWONA PASTERYZOWANA

KAPUSTA CZERWONA PASTERYZOWANA image

Categories Marinate Vegetable

Number Of Ingredients 9

Ingredients

2 kg - 2 kg kapusty czerwonej
1/2 kg - 1/2 kg cebuli
2 kg - 2 kg jabłek
1 recipe - sól
3 cups - 3 szklanki wody
1 cup - 1 szklanka octu, lub wg upodobań domowników
1 cup - 1 szklanka cukru
1 recipe - 4 liście laurowe
1 recipe 4 ziela angielskie

Steps:

Kapustę posolić i wymieszać, zostawić na 4 godziny. Cebulę posolić, zostawić na 4 godziny.
Do gotującej się zalewy (woda z octem, cukrem i przyprawami) wrzucić cebulę, po zagotowaniu wrzucić kapustę i gotować 20 minut. Pod koniec gotowania dołożyć jabłka starte na grubej tarce.
Wkładać gorącą kapustę do słoika i pasteryzować.

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