KAPUSTA RECIPES

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POLISH KAPUSTA RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Polish Kapusta Recipe - Food.com - Food.com - Recipes ... 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.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 8 side portions, 8 serving(s)

Number Of Ingredients 5

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, FatContent 6.5, SaturatedFatContent 3.9, CholesterolContent 16.8, SodiumContent 552, CarbohydrateContent 5.8, FiberContent 2.7, SugarContent 2.6, ProteinContent 1.3

KAPUSTA - SAUERKRAUT WITH MUSHROOMS - EATING EUROPEAN



Kapusta - Sauerkraut with Mushrooms - Eating European image

This authentic Polish recipe for Kapusta  (Sauerkraut with Mushrooms) is very easy to make and requires only a few ingredients. It is traditionally served on Christmas Eve as a side dish to a different kind of fish. 

Provided by Edyta

Categories     Side Dish

Total Time 90 minutes

Prep Time 10 minutes

Cook Time 80 minutes

Yield 6

Number Of Ingredients 9

1/2 lbs Sauerkraut
2 oz Dried Wild Mushrooms
2 Onions (medium or 1 large, chopped)
2 Bay Leaves
5 corns Allspice
2 tbsp Olive Oil
1 teaspoon Sugar
Salt and Pepper (to taste)
1 teaspoon Parsley (chopped for garnish)

Steps:

  • Rinse the sauerkraut under the running water. Squeeze excess water and chop it.
  • Place sauerkraut in a pot with water. Water should come to a level where contents are submerged.
  • Add bay leaves and allspice.
  • Cook on low heat for about 40-60 minutes until the sauerkraut is soft.
  • If water evaporates, you may need to add hot boiling water a few times during the process.
  • In the meantime, place dried mushrooms in a pot with water. Let them stand for half an hour.
  • Cook the mushrooms in the same water they were soaking in for another half an hour, adding a little bit of salt.
  • In a frying pan, heat up the olive oil. Add onions and cook for approximately 5 minutes until they are golden brown.
  • When the mushrooms are cooked, remove them with the slotted spoon and add to the sauerkraut.
  • Using a cheesecloth (or thin strainer) and ladle, pour one ladle of the mushroom water at the time over the sauerkraut (you may want to add 1-3 ladles to the sauerkraut depending on how much liquid has evaporated)
  • Cook for about 10 more minutes to reduce some of the liquid (the dish should be wet but not soaking in water).
  • Add onions and sugar to the pot and stir to combine.
  • Discard bay leaves.
  • Add salt and pepper for taste.
  • Optionally you can add a tablespoon or 2 of butter and mix it well.
  • Garnish with parsley and serve as a side dish.

Nutrition Facts : Calories 67 kcal, CarbohydrateContent 6 g, FatContent 4 g, SodiumContent 252 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving

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