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Kapusta sauerkraut stew recipe

Freezes well. Great with sausages, kielbasa, stuffed pork chops, hot dogs, or breaded pork or chicken cutlets. Serve cutlets with boiled new potatoes with butter and fresh dill, some good rye bread, and dill pickles. Kapusta can be cooked entirely on top of the stove over low heat, stirring more frequently. Top sauerkraut with wieners, ham slices, or precooked sausages for last 30 minutes of baking. Top with kielbasa for last 30 minutes or so. (Or slice kielbasa and bury it in the sauerkraut.) Brown pork chops both sides, bury them in sauerkraut and bake for 1-1/2 hours until meat is done.

1/2 pound bacon, chopped fine
3 tablespoons margarine
3 cups chopped cooking onion

2 28 oz. jars of sauerkraut (or cans)
1 medium potato, grated
(or 2 grated carrots) (or 1 tart apple, peeled and chopped)
1 can (10 oz.) chicken broth (or 1 cup water + 2 Tablespoons chicken soup base)
1 teaspoon brown sugar (omit if using apple or carrots)
2 bay leaves
1 teaspoon celery seeds or celery salt
1/4 teaspoon paprika
1/2 teaspoon salt or less, to taste
1/2 teaspoon pepper
measures conversion [+]

Saute bacon bits until almost crispy. Add margarine and onions and cook for about 5 minutes until onions are lightly golden. Rinse sauerkraut in a strainer under running cold water and squeeze out thoroughly to remove excess water. Add well-rinsed and drained sauerkraut to the bacon and onion mixture. Add the peeled, grated potato (or the carrots or apple). Add chicken broth, sugar 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).

Cuisine: Polish
Source: burnice, original family recipe
Recipe category: Vegetable-Dishes > Cabbage

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