BRAISED RED KAPUSTA SOUP
This is the second recipe {meal # 2} from my braised red kapusta dinner. What did this cost? Nothing {meaning I didn't have to go out and buy anything} all the things I added to the cabbage I keep in my pantry, refrigerator and freezer. And the beauty of this is, I'll get 2 days of soup out of this recipe~ once today and...
Provided by Irisa Raina 9
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- 1. Put about 3 tablespoon oil in a soup pot and get it hot. I add the rind too because it has lots of flavor in it but remove it after the pork is all browned and discard once the salt pork has browned really well and remove it.
- 2. In the same pot brown the sausage, remove it and add it to the salt pork.
- 3. In the same pot { I just love one pot meals, don't you? } put the red onions, garlic and sugar and sauté till the onions are translucent. Let the oil cool down first because you don't want to burn the garlic. Sauté the onions and garlic on a very low heat. At this point if there is a lot of oil in the pot spoon it out but leave the fond.
- 4. Now add the meats back to the pot with the onions and add the tomato puree, water, beef broth, butter beans, tomatoes and wine {remove from the heat before adding the wine} give this a good stir.
- 5. Bring this to a boil and then turn down, add the cabbage and salt { if necessary } and pepper.
- 6. Turn this down to a simmer and cover and cook it for about 1 hour.
- 7. 10 minutes before the soup is done, add the potatoes. You'll only need to get them hot as they are already cooked.
- 8. This is not a meaty soup, but it is hearty and satisfying! The salt pork and sausage gives it a wonderful meaty flavor.
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
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.
KAPUSTA
Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!
Provided by Holly
Categories Side Dish Casseroles
Time 1h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151 calories, Carbohydrate 11 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.2 g, Protein 2.6 g, SaturatedFat 7.4 g, Sodium 760.5 mg, Sugar 5.6 g
UKRAINIAN RED CABBAGE - KAPUSTA
I have a family member that is Ukrainian, and he would have loved this I'm sure. My sister used to have a Ukrainian Christmas for him every year, it was the Best!!
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the apples and the onion and sauté until the onion is tender and translucent, approximately 8 minutes.
- Stir in cabbage and stir until wilted, approximately 8 minutes. Stir in the sugar, vinegar ,salt, cinnamon, allspice, and cloves. Cover and cook until the cabbage is tender, stirring occasionally, aproximately 10 minutes.
- Add the stock and jam and continue to cook uncovered for 5 minutes longer. Season with salt and pepper and serve. Delicious!
Nutrition Facts : Calories 114.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.4, Sodium 271.7, Carbohydrate 18, Fiber 3.2, Sugar 12.2, Protein 1.8
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