Kapusta And Kartofle Sauerkraut Stew And Potatoes Recipes

KAPUSTA (SAUERKRAUT)

Steps:

• Sauté bacon bits until almost crispy. Add butter and onions and cook for about 5 minutes until onions are lightly golden.
• Rinse sauerkraut in a strainer under gently running cold water and squeeze out thoroughly to remove excess water; add to the bacon and onion mixture.
• Add the peeled, grated potato (or the carrots or apple).
• Add chicken broth, brown sugar, bay leaves, and seasonings. Stir to mix thoroughly.
• Cook, uncovered, stirring frequently, until everything is heated thoroughly. Transfer to a roasting pan.
• Cover and bake in 300 degree Fahrenheit oven for 30 minutes up to 1 hour until kapusta is browned slightly.
• Stir occasionally and add water or chicken broth if necessary (push kapusta aside and check bottom of roasting pan for liquid).

POLISH KAPUSTA KIELBASA

Steps:

• In a stockpot, add sauerkraut and bring to boil; rinse and drain.
• Return sauerkraut to stockpot and add enough water to cover sauerkraut.
• In a small skillet, saute onion in butter until soft. Add butter beans and cook at least 30 minutes.
• Add kielbasa and cook 45 minutes to 1 hour, the longer the better.
• Season with salt and pepper and serve with crusty bread.

POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Bring sausage to boil and simmer 15 minutes; drain and set aside.
• Cut bacon into small pieces.
• Begin browning, then add diced onion.
• Saute together until bacon is almost crisp.
• Drain mixture, reserving bacon grease.
• Drain sauerkraut (do not rinse).
• Add sauerkraut and brown sugar to bacon mixture.
• Mix in about 2 Tablespoons reserved bacon grease and water.
• Place in large casserole dish.
• Cut Polish sausage into 3" pieces and place on top of sauerkraut.
• Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
• Finish baking; remove from oven.
• Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).

KAPUSTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
• In a medium saucepan over high heat, boil cabbage for 10 minutes.
• In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
• Bake in preheated oven for 1 hour, stirring every 20 minutes.

INSTANT POT® KIELBASA, SAUERKRAUT, AND POTATO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon; cook until crispy, 8 to 10 minutes. Pull bacon out with tongs and set in a bowl. Add kielbasa to the pot; lightly brown on all sides, 5 to 7 minutes. Remove with tongs and place in the bowl with the bacon.
• Saute onions in the pot until soft, 2 to 3 minutes. Crumble the bacon and add to the pot. Stir in brown sugar. Add potatoes, sauerkraut, chicken broth, apple, beer, and salt. Mix gently.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.