Kapuzta Sauerkraut
Discover the bold and comforting flavors of Kapuzta Sauerkraut, a traditional Eastern European-inspired dish that brings tangy sauerkraut, tender cabbage, and smoky bacon together in perfect harmony. This hearty recipe is elevated with aromatic garlic, sweet carrots, and a hint of smoked paprika, simmered to perfection in a base of savory chicken broth or water. The result is a rich and flavorful side dish that pairs beautifully with kielbasa, pork, or crusty bread for a satisfying vegetarian main. Ready in just an hour, Kapuzta Sauerkraut is a must-try for lovers of fermented foods, cabbage recipes, and heritage-style cooking. Whether you're embracing your culinary roots or exploring new global flavors, this dish is a flavorful celebration of tradition.
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Recipe Information
Ingredients
- 3 cups Sauerkraut
- 4 cups (shredded) Cabbage
- 6 slices Bacon
- 1 large (chopped) Onion
- 2 tablespoons Butter
- 2 cloves (minced) Garlic
- 1 cup (grated) Carrots
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 0.5 teaspoon Smoked paprika
- 1 cup Water or chicken broth
Instructions
Rinse the sauerkraut under cold water to reduce its tanginess, then drain and set aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside, leaving the rendered fat in the pot.
Add the butter to the bacon fat in the pot and melt over medium heat. Stir in the chopped onion and cook for 5-7 minutes, or until softened and translucent.
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Stir in the shredded cabbage and grated carrot, cooking for 5-7 minutes until the vegetables start to soften.
Add the rinsed and drained sauerkraut to the pot, along with the salt, black pepper, smoked paprika, and bay leaf. Stir well to combine.
Pour in the water or chicken broth, stirring to incorporate. Cover the pot with a lid, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
After 30 minutes, uncover the pot, add the crumbled bacon, and continue cooking for an additional 10 minutes to let some of the liquid evaporate and intensify the flavors.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt or pepper as needed.
Serve warm as a side dish with meats like kielbasa or pork, or enjoy it as a hearty vegetarian main dish by pairing it with crusty bread.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 5050 mg | 220% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 33.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 383 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2305 mg | 49% | |
*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.
