Kapusta Sauerkraut Recipe

Name: Kapusta Sauerkraut
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 4 slices bacon, diced; 2 tablespoons butter; 1 medium onion, chopped; 2 pounds sauerkraut; 1 medium potato, peeled and grated; 2 cups chicken broth; 2 tablespoons brown sugar; 2 bay leaves; Celery Seeds; Paprika; 1 teaspoon salt; 1/2 teaspoon black pepper

This heartwarming Polish sauerkraut recipe, perfected by sisters Elizabeth and the submitter, was featured in the WNED TV ethnic cookbook (2002). Experience a taste of tradition with this flavorful Kapusta, perfect for a cozy night in. Enjoy it with sausages, kielbasa, pork chops, or even hot dogs! The recipe is easily customizable and freezes beautifully for later enjoyment. Serve with boiled new potatoes, melted butter, dill, rye bread, and dill pickles for a complete Polish feast. This recipe is perfect for those looking for traditional Polish food, family recipes, slow cooker recipes, or hearty winter meals. Prepare for a flavor explosion!

Prep Time 20 mins

Cook Time 90 mins

Calories 209.7 kcal

Protein 11g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kapusta Sauerkraut

4 slices bacon, diced
2 tablespoons butter
1 medium onion, chopped
2 pounds sauerkraut
1 medium potato, peeled and grated
2 cups chicken broth
2 tablespoons brown sugar
2 bay leaves
Celery Seeds
Paprika
1 teaspoon salt
1/2 teaspoon black pepper

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How to Make Kapusta Sauerkraut

Sauté 4 slices bacon, diced, until almost crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the pan.
Add 2 tablespoons butter to the pan and sauté 1 medium onion, chopped, for about 5 minutes until lightly golden.
Rinse 2 pounds sauerkraut in a strainer under gently running cold water. Squeeze thoroughly to remove excess water.
Add the sauerkraut to the bacon and onion mixture. Stir to combine.
Add 1 medium potato, peeled and grated.
Pour in 2 cups chicken broth, 2 tablespoons brown sugar, 2 bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to mix thoroughly.
Cook, uncovered, over low heat, stirring frequently, until everything is heated thoroughly (about 15-20 minutes).
Transfer to a 9x13 inch roasting pan.
Optionally, top with your choice of: wieners, thick-cut ham slices, precooked sausages (last 30 minutes of baking); kielbasa (sliced and buried at the beginning or added for the last 30 minutes). For pork chops: brown 2 pork chops on both sides, bury them in the kapusta, and bake for 1 ½ hours until the meat is done.
Cover and bake in a 300°F (150°C) oven for 30-60 minutes, or until the kapusta is browned slightly, stirring occasionally. Add water or chicken broth if necessary to prevent drying.
Garnish with reserved bacon bits before serving.