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Polish Kapusta

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Rating: 5/5
1 review

ready in: 2-5 hrs
serves/makes:   6

recipe id: 6042
cook method: stovetop

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1 large onion, chopped
1 large head cabbage, shopped
1 large can sauerkraut
1 large can tomatoes, chopped
8 slices bacon
2 pounds kielbasa
salt and pepper, to taste
garlic, to taste


Fry bacon and set aside. Saute onion and garlic until brown in bacon drippings.

In a large pot or Dutch oven, add onion, garlic, cabbage, sauerkraut, tomatoes, garlic, crumbled bacon, salt, pepper, and enough water to fill pot. Bring to a boil and then simmer for 2 hours. Cut kielbasa in 3-4" chunks. Add to kapusta. Cook for 1/2 hour. Cool and refrigerate.

Reheat the next day. Wonderful served with thick slices of dark bread.

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606 calories, 46 grams fat, 23 grams carbohydrates, 27 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
This is almost exactly like a recipe my godmother used to make when we were younger. I'm not sure what she did different but there was a spice or something extra that she added because the flavor was just a little different. I will make this again to see if I can get closer to what I remember. It's quite good as written though so if you like sauerkraut and kielbasa I recommend it.

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