Prep 15 mins
Cook 15 mins
This is my mom's coal country PA version of kapusta, easily adapted to be vegetarian/vegan by substituting vegetarian beans for the pork and beans.
- 2 tablespoons margarine
- 2 tablespoons olive oil
- 1 Spanish onion, chopped or sliced into strips
- 2 lbs sauerkraut (cold packed, from the refrigerated meat case, drained and rinsed well)
- 2-3 15 oz. cans of campbell's pork and beans
- 1 tablespoon paprika
- 1 teaspoon garlic salt
- Heat the olive oil and melt the margarine in a large skillet.
- Cook the chopped onion until translucent. You can brown it if you like.
- Add the drained and rinsed sauerkraut and fry over medium high heat until slightly browned.
- Sprinkle liberally with paprika and not-so-liberally with garlic salt - I don't measure either so the quantities listed are approximate.
- Add the pork and beans to the pan and heat through.
- Then eat! I usually serve this with ham steaks or kielbasa.
This is as close to my grandmothers recipe as I have found. Interestingly, she moved to Pennsylvania from Poland before settling in Indiana. In her recipe you dice salt pork and fry in til crispy. No onions. And she smashed up the pork and beans with a potatoe masher. Thanks for the memories!
I'd been looking for a kapusta recipe like the one my mom made years ago. This is it - at least as close as I remember! Thanks for posting it!