Almost My Grandpops Kapusta Recipe @pinch

Kapusta is a traditional Polish dish made from braised sauerkraut or cabbage, bacon, mushrooms, garlic, and onion. Janet's is an easy and flavorful dish to prepare. Smoked paprika and garlic powder give the kraut a lot of great flavor. The bacon, of course, brings this dish over the top. Country ribs soak up the flavor of the sauerkraut and become wonderfully tender. We think grandpop would be very happy with this dish. I grew up on Ukrainian foods that my grandpop prepared almost every day when I was a small child. I'd wake up to the aromas of sauerkraut, onions, dough baking in the oven and sauces. I'd walk down the stairs and run in the kitchen to see my grandpop rolling dough on a table of flour all over it. He always put his loving touch in every food he made. His kapusta was delicious and over the years I have made some tweaks in his recipe (sorry grandpop)! This one's the best I have made so far and my family just can't get enough. I'm sharing my recipe with you and I'm sure you won't be disappointed!

almost my grandpops kapusta
Prep time: Cook time:
Recipe Cuisine: Eastern European Recipe Category: Other Main Dishes Yield: 6 Servings
Ingredients :
  • 2 1/2 pound(s) pork country ribs, individually sliced
  • 1 pound(s) maple bacon sliced into 1\" pieces (save the grease)
  • 1 1/2 large yellow onions sliced
  • 2 can(s) sauerkraut (14.5 oz each)
  • 1 1/2 tablespoon(s) garlic powder
  • 1 2/3 teaspoon(s) smoky paprika
  • 16 ounce(s) chicken broth
Intructions :
  • Heat a large skillet hot enough for the bacon pieces. Spread them across the bottom (you don't need to separate each piece as they will separate as you stir). Stir them around to get the pieces cooked to medium texture. You don't want them crisp for this recipe. Take out the pieces & place them in a small bowl
  • Place the pork in the hot bacon grease and brown both sides including the edges. Remove from pan & put aside. Empty the bacon grease but do not wipe/wash. Leave the pan greased
  • Rinse the sauerkraut once and spread in heated pan with about 1/3 of the can juice. (I drain the cans and add water & drain again keeping approx.1/3 of the juice left in each can.)
  • Add sliced onions to the pan and stir while frying to semi-cook the veggies and absorb remaining bacon grease (about 5 min.)
  • Add the remaining ingredients including garlic powder & smoky paprika along with the chicken broth (I used College Inn but any good broth will do). Mix as well as you could as not to splash outside the pan. Turn down the heat to med/low and cover. Cook for 35-40 minutes.

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Keyword : polish-kapusta-Eastern European-Other Main Dishes

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