Kapusta And Kartofle Sauerkraut Stew And Potatoes Recipes

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.

Steps:

• Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
• On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
• Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
• This brings out the sweetness of the onions.
• Simmer for about 10 minutes.
• Add minced garlic and simmer 2 more minutes.
• Add next 3 ingredients.
• Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
• Bring to a simmer on the stove top.
• Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

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).

Steps:

• Place the sauerkraut in a pan. Push the potatoes into the sauerkraut.
• Sprinkle over the onion and apple pepper and dot with butter. Add water.
• Bring to the boil and then turn down heat and simmer gently until potatoes are cooked. About 30-40 minutes Check liquid level making sure it doesn't catch. Serve.

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!).

Steps:

• In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages. When cool enough to handle, cut into 3-inch pieces; transfer to slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender. , Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-10 hours or until a thermometer inserted in the sausage reads 160°.

Steps:

• Brown pork and onion in hot skillet until pork is cooked through, about 10 minutes.
• Combine cooked pork and onion with all other ingredients in a 5 quart Dutch oven or slow cooker. Mix lightly.
• Simmer all day.
• The longer you cook this, the better it tastes.