Kapusta
Kapusta, a comforting and flavor-packed Polish dish, brings together the tangy depth of sauerkraut, the sweet earthiness of green cabbage, and the smoky richness of crispy bacon for a truly satisfying culinary experience. This rustic one-pot recipe is enhanced with aromatic garlic, onions, and grated carrot, then slow-simmered in vegetable broth with fragrant marjoram and optional caraway seeds for a perfectly balanced, hearty side or standalone meal. With a cook time of just over an hour, kapusta is a simple yet delicious way to infuse your table with traditional Eastern European flavors. Serve it warm alongside crusty bread or as a savory pairing to sausages or roasted meats for a complete and heartwarming meal. Perfect for feeding a crowd, this versatile dish is both cozy and nutritious, ideal for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 16 ounces Sauerkraut
- 1 medium head Green cabbage
- 6 slices Bacon
- 1 large Yellow onion
- 1 large Carrot
- 3 pieces Garlic cloves
- 2 cups Vegetable broth
- 1 piece Bay leaf
- 1 teaspoon Dried marjoram
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Caraway seeds (optional)
- to taste Salt
- 2 tablespoons Olive oil or butter
Instructions
Drain the sauerkraut in a colander and rinse it lightly under cold water to reduce the tanginess. Squeeze out excess moisture and set it aside.
Shred the green cabbage into fine slices. Discard the tough core and set the cabbage aside.
Dice the bacon into small pieces and place it in a large pot or Dutch oven over medium heat. Cook until the bacon is crispy and browned. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
Finely chop the onion and peel and grate the carrot. Add the onion and carrot to the pot with the bacon fat and cook over medium heat until the onion is soft and translucent, about 5 minutes.
Mince the garlic cloves and add them to the pot. Cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Add the rinsed sauerkraut and shredded cabbage to the pot. Stir to combine with the onion and carrot mixture.
Pour in the vegetable broth and add the bay leaf, dried marjoram, black pepper, and optional caraway seeds. Stir well to evenly distribute the seasonings.
Cover the pot partially with a lid and reduce the heat to low. Let the mixture simmer for 45-60 minutes, stirring occasionally, until the cabbage is tender and the flavors meld together.
Taste the kapusta and adjust the seasoning with salt as needed. Stir in the cooked bacon and olive oil or butter for added richness.
Remove the bay leaf before serving. Serve the kapusta warm as a side dish or enjoy it on its own with crusty bread or potatoes.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 7386 mg | 321% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 34.7 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 432 mg | 33% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2877 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
