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Polish Kapusta
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- #6042
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
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
directions
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.
added by
dozierhome
nutrition data
606 calories, 46 grams fat, 23 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
October 29, 2013
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.