Side Items

Polish Kapusta is for Dinner.

Polish Kapusta takes 25 minutes to prepare.

Polish Kapusta takes 120 minutes to cook.

Polish Kapusta makes 12 servings.

The ingredients for Polish Kapusta are:

6 Cups of Sauerkraut, drained and rinsed
1 medium sized cabbage cut up into bite sized pieces
1 pound of bacon, pancetta, salt pork or smoked meat in bite sized pieces
1 medium onion coarsely chopped
3-4 cloves of garlic
4-5 Bay leaves
2 tsp of black pepper
1-2 cups of beef stock

Here is how you make Polish Kapusta:

Empty prepared sauerkraut into colander, drain and rinse well. Chop cabbage into strips similar in size to the sauerkraut or slightly larger. In a dutch oven pan, cook the bacon until it gets just under crispy. Add the chopped onions and garlic and allow to cook until tender. Here you may need to add about 1/2 cup of water. Next, add the rinsed sauerkraut and cabbage, stir well to blend. Now you may add the beef stock, black pepper and bay leaves. Mix well again and cover. Allow to simmer on stove over medium heat or in oven at 350 degrees for at least 2 hours (at this time, you could place in a crock pot). Make sure to stir often so it will not burn. Prior to serving, remove the bay leaves. Serve hot and enjoy.Serving Size:?Makes about 12 1 cup servings

The nutritional information for Polish Kapusta is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 105.0

• Total Fat: 5.6 g
• Cholesterol: 9.0 mg
• Sodium: 708.4 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 4.0 g
• Protein: 5.4 g