Erics Grandmothers Kapusta And Kielbasa Recipes

KAPUZTA

This is a truly authentic "Old World recipe"-friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 9

Kapuzta image

Steps:

In a large skillet, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.

Nutrition Facts : Calories 519 calories, Fat 39g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 1509mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.

Ingredients

1 tablespoon olive oil
1-1/2 pounds pork stew meat
1 medium onion, chopped
1-1/2 pounds smoked Polish sausage, cut in 1/2-inch slices
1 quart sauerkraut, rinsed and well drained
2 cups coarsely chopped cabbage
1 tablespoon caraway seeds
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Pepper to taste

ERIC'S GRANDMOTHER'S KAPUSTA AND KIELBASA

OMG! Eric's mother gave me her famous recipe handed down from mother to daughter. Eric had warned me she never gives out recipes so never ask. So I didn't but after I told a large group of people (at Eric's fathers wake) the secret ingredient in my potato salad, she took me a side and told me the recipe.

Provided by Stormy Stewart

Categories Other Main Dishes

Time 3h20m

Number Of Ingredients 5

Eric's grandmother's Kapusta and kielbasa image

Steps:

1. Drain and rinse canned Sauerkraut and put into a baking dish with equal amount of cabbage, add bay leaves and cloves. Add a little water and cook in 350 degree preheated oven for 1 1/2 hours. Turning every 1/2 hour. it will start to turn a smokey tan color. Add kielbasa cut on the diagonal in about 3 inch pieces. cook another 1 1/2 to 2 hours and serve.

Ingredients

FOR EACH JAR OF SAUERKRAUT YOU WILL ADD
equal parts shredded cabbage to canned sauerkraut
2 whole cloves
2 bay leaves
thick kielbasa cut into 3 inch pieces

KIELBASA Y KAPUSTA (KIELBASA AND CABBAGE)

A standard Russian peasant dish handed down from my great-grandfather. Nothing fancy, but I haven't met anybody yet who doesn't like it. Great on chilly days. (Note: my family used to add a dab or two of butter to their plates, but that's optional.)

Provided by Molly Schneider

Categories Pork

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 4

Kielbasa y kapusta (Kielbasa and cabbage) image

Steps:

Peel potatoes and cut into quarters.
Cut kielbasa into 3-inch lengths.
Cut cabbage into wedges, discarding the outer leaves and core.
Throw everything into medium-to-large stewpot, with the cabbage on top; add just enough water so that it comes about one to two inches short of covering cabbage (cabbage will"cook down").
Bring to a boil, then reduce to medium heat and cook for about 20 minutes or until cabbage is tender and potatoes can be split easily with a fork.
Drain and serve in one big bowl or straight out of the pot, peasant style!

Ingredients

2 rings kielbasa
2 heads cabbage
5 -6 medium potatoes
salt and pepper

POLISH KAPUSTA

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.

Provided by queenbeatrice

Categories Low Protein

Time 1h5m

Yield 8 side portions, 8 serving(s)

Number Of Ingredients 5

Polish Kapusta image

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, Fat 6.5, SaturatedFat 3.9, Cholesterol 16.8, Sodium 552, Carbohydrate 5.8, Fiber 2.7, Sugar 2.6, Protein 1.3

Ingredients

1/4 cup butter
1 onion, chopped
7 inches kielbasa, cubed
1 quart sauerkraut, drained
2 carrots, shredded

MRS. KOSTYRA'S KIELBASA

Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 4

Mrs. Kostyra's Kielbasa image

Steps:

Heat oven to 350 degrees. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot, and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes.
Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.

Ingredients

1 two-pound ring kielbasa
Rye bread
Prepared horseradish
Dijon mustard

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Erics Grandmothers Kapusta And Kielbasa Recipes

KAPUZTA

ERIC'S GRANDMOTHER'S KAPUSTA AND KIELBASA

KIELBASA Y KAPUSTA (KIELBASA AND CABBAGE)

A standard Russian peasant dish handed down from my great-grandfather. Nothing fancy, but I haven't met anybody yet who doesn't like it. Great on chilly days. (Note: my family used to add a dab or two of butter to their plates, but that's optional.)

POLISH KAPUSTA

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.

MRS. KOSTYRA'S KIELBASA

Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.

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