Kapusta (Sausage & Sauerkraut)
/2015002b-1077-41ef-9f1e-55b459f3a33f.jpg&description=Kapusta (Sausage and Sauerkraut) Recipe){kind=link}
/2015002b-1077-41ef-9f1e-55b459f3a33f.jpg)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 77.5
- Total Fat: 2.0 g
- Cholesterol: 10.8 mg
- Sodium: 484.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.7 g
- Protein: 5.3 g
View full nutritional breakdown of Kapusta (Sausage & Sauerkraut) calories by ingredient
Introduction
A family favorite from Lithuanian beach. A family favorite from Lithuanian beach.Number of Servings: 12
Ingredients
-
1 head cabbage
2 cups sauerkraut
2 cups onions
3 slices bacon
8 oz lean kielbasa
Directions
Slice the onions and bacon.
In a medium size pot, saute on medium until the onions are a golden color.
Shred the cabbage.
Add to the pot and cover.
Lower the heat to medium low and cook until the cabbage starts to get limp (about 20 minutes.)
Add the sauerkraut.
If you are a major vinegar fan, add sauerkraut without rinsing, otherwise rinse it.
Stir often.
Cut the kielbasa into small slices (about 1/4 -1/2 inch thick) and add to the pot.
Let simmer for at least an hour and a half, stirring often. The longer you cook it, the better the flavors mix.
You can also do this in a slow cooker.
This dish should have lots of "juice".
If it seems to be too dry, add a little water.
Serving size-one cup.
In a medium size pot, saute on medium until the onions are a golden color.
Shred the cabbage.
Add to the pot and cover.
Lower the heat to medium low and cook until the cabbage starts to get limp (about 20 minutes.)
Add the sauerkraut.
If you are a major vinegar fan, add sauerkraut without rinsing, otherwise rinse it.
Stir often.
Cut the kielbasa into small slices (about 1/4 -1/2 inch thick) and add to the pot.
Let simmer for at least an hour and a half, stirring often. The longer you cook it, the better the flavors mix.
You can also do this in a slow cooker.
This dish should have lots of "juice".
If it seems to be too dry, add a little water.
Serving size-one cup.
Member Ratings For This Recipe
-
HADLEY2006
-
TAMINGDRAGONS
-
CD1037143
-
CRAFTYC
-
IFFUR77
-
POLSKARENIA
-
VTOOKER
-
MORDIKEN
-
LESSOFMOORE
-
JUNETTA2002
-
NASFKAB
-
FISHGUT3
-
ROSSYFLOSSY
-
PICKIE98
-
1CRAZYDOG
-
ROBBIEY
-
BTAMMARO
-
CD16792570
-
DULCIBURNS
-
CD12935374
-
TWITLET
-
MEBEANDREA1
-
SUPERFLUX
-
HEIDEJO
-
SERENA_DOVE
-
CZKCMOM
-
CD3642984
-
TLFRONCK
-
TRISHP1961
-
JO-DOUGH
This is right down my alley. I love Central Europe food! I would rinse the kraut to lower the salt, but then add vinegar for taste. It serves 12 and a serving is low in calories, so a larger serving is likely OK. (with less the salt from the rinsing the kraut) I like the idea of chard for color. - 5/20/09
-
JIBBIE49
-
1CATLADY1
-
CHATERJOY
-
CGSTVCH
I never make new recipies, but I tried this one because all the ingredients were familiar to me. I made it with turkey bacon, and used turkey kielbasy, keeping it as healthy as I could. It was really good. My hubby and I both liked it. I'll make it again this winter and try turkey sausage in it. - 7/10/08
-
VICKYWICKY1
-
BEARSMOM4
-
COWLEEN1
-
CRISHIE2
-
MAMA-JONES
-
MOMOFTWO24
-
KNIGHTNGAIL2001
-
AZOASIS8
-
ATFEESE
-
FLUFFYKRY
-
STARTIN-NEW
-
SHARON46
-
BSCANDJPC
-
7CLAUDIA7
-
CHRISTILEE1
-
XHASTEDMOMOF2
-
ROBINSTOKES
-
AMANDA61982
-
SFLEMING3