Kapusta Recipe

"Kapusta is a traditional Polish dish made with cooked cabbage or sauerkraut and a variety of other ingredients, such as onions, carrots and polish kielbasa sausage. It is usually served as a side dish, but can also be a main course."

Ingredients

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1/4 cup melted butter
1 cup shredded cabbage (thinly shredded)
1 1/2 cups diced sausage (Polish kielbasa)
1 medium diced yellow onion

1 medium shredded carrot
1 jar (500 ml) sauerkraut (drained well)
Salt and pepper, to taste

Nutritional

Serving Size: 1 (130.5 g)
Calories 116.7
Total Fat - 7 g
Saturated Fat - 4.2 g
Cholesterol - 17.9 mg
Sodium - 367.8 mg
Total Carbohydrate - 6.2 g
Dietary Fiber - 2.4 g
Sugars - 1.9 g
Protein - 7.8 g
Calcium - 53.4 mg
Iron - 1.8 mg
Vitamin C - 12.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

In large frying pan, melt butter and cook shredded cabbage, kielbasa, onion and carrot until cabbage is just tender, about 5 minutes.

Step 2

Add sauerkraut, salt and pepper and heat through,5 to 10 minutes.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When picking sauerkraut for this recipe, be sure to choose a high-quality brand that is well-drained to avoid a watery dish.
For a healthier option, you can substitute turkey kielbasa for the traditional Polish kielbasa in this dish.

Variations

Vegetarian Kapusta Substitute the kielbasa sausage with vegetarian sausage or omit it entirely for a meat-free version. Add in some diced bell peppers for extra flavor and texture. Cook as directed, but adjust cooking time for the vegetarian sausage if needed.

Serve with

: Pierogi

Pierogi are a traditional Polish dumpling dish that pairs perfectly with Kapusta. They are typically filled with a variety of savory fillings, such as mashed potatoes, cheese, or sauerkraut. The dough is boiled and then pan-fried for a crispy texture. The combination of flavors and textures makes Pierogi a delicious and satisfying accompaniment to Kapusta.

Golabki: Golabki, also known as stuffed cabbage rolls, are another popular Polish dish that pairs well with Kapusta. They are made by wrapping cooked rice, ground meat, and spices in boiled cabbage leaves, then baking them in a tomato-based sauce. The combination of tangy Kapusta and savory Golabki creates a delicious balance of flavors on the plate.

FAQ

Q: Can I use regular cabbage instead of sauerkraut?

A: Yes, you can use regular cabbage instead of sauerkraut. Just make sure to cook it until it is tender before adding the other ingredients.

Q: Can I use chicken instead of beef in beef stroganoff?

A: Yes, you can use chicken instead of beef in beef stroganoff. Just make sure to adjust the cooking time accordingly, as chicken cooks faster than beef.

Fun facts:

: Kapusta is a favorite dish of famous Polish-American actress, Meryl Streep. She often cooks it for her family and friends, and has even shared her own version of the recipe on a cooking show.

: The word "kapusta" actually means "cabbage" in Polish, making this dish literally translated as "cabbage". It has been a staple in Polish cuisine for centuries and is often served during holidays and special occasions.