Prep 30 mins
Cook 1 hr
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.
- 1⁄2 lb bacon, finely chopped
- 3 tablespoons butter
- 3 cups onions, chopped
- 2 (28 ounce) jars sauerkraut
- 1 medium potatoes, peeled and grated or 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
- 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).
This was a solid recipe and I think the paprika was great; my wife did not like it though which should caution the preparer if you have someone sensitive to spice. My mother-in-law suggested 50/50 with sauerkraut and cabbage, which made the taste more subtle. Thanks for sharing.
This was a very good kapusta. I made half the recipe but kept the bacon at a half pound (I drained it) but cut the remaining ingredients in half. I also added a little extra brown sugar, some fresh garlic and left out the bay leaf for personal preference. I had some left over pork chops and I added that to the dish. This was easy to make and very flavourful. Thanks for the recipe.
This is good kraut! I followed the recipe, using grated potato, and the last 30 minutes I stirred in some shredded leftover My Favorite Nearly Non-Fat Spice Rubbed Pork Loin Roast. Served with buttered boiled potatoes, this was a great meal. I can't wait to try it with kielbasa or country style ribs. This is the kind of food I was raised on. Made for Alphabet Soup Game. Thanks for posting a winner!