Kapusta is a well known Eastern European recipe featuring Pork, cabbage, & sour kraut. People from Russian, Poland, Lithuanian, Ukraine, Hungary, Romania and more have thier own takes on this dish.
You can enjoy this as a main dish, soup, or a side dish. It is very versatile and an awesome round #2 Recipe, I often make this utilizing left-overs from New Year's Day.
Sometimes I have seen it served w/ kielbasa,
baked with kluski noodles then topped with cottage cheese sprinkled with Smoked Paprika
and other times mixed cream of mushroom soup
and served like a casserole.
Pic Credit |
I am using this Polish inspired dish to use up the leftovers from New Year's Day Supper in the soup form...
Kapusta-
Cabbage Soup
1 lg. (28 oz.) sauerkraut, drained and rinsed- save some of the juice- (Or left overs from New Year's Day)
1 med. cabbage, chopped or shredded
1 & 1/2 C Mushrooms, Sliced
1 med. cabbage, chopped or shredded
1 & 1/2 C Mushrooms, Sliced
Chicken Stock to cover both (I use left over Chicken Gravy and thin with more chicken Stock)
2 c. cooked pork chops or leftover pork roast
Kosher Salt & Course Ground Pepper
2 c. cooked pork chops or leftover pork roast
Kosher Salt & Course Ground Pepper
1/2 t dried Thyme
Pinch of Brown Sugar, optional
2-4 T Butter or Bacon Drippings
15 oz corn nibblets or whatever vegetable you have left over.
15 oz corn nibblets or whatever vegetable you have left over.
- Add Bacon Drippings to dutch oven and Saute Cabbage until cooked through.
- Push Cabbage to outside of pan- add Mushrooms and Carrots, sauteing until mushrooms are cooked & carrots are soft.
- Combine Cabbage with the pork roast/chops & Sour Kraut.
- Add enough Chicken Gravy/Stock to cover.
- Sprinkle in kosher salt and Fresh Cracked pepper, to taste.
- Cook over low heat, simmering for about 2 hours, adding Chicken Stock as needed and taste to adjust seasoning.
- If desired, add some of the reserved kraut juice if more tart is needed.
- Add the corn and continue cooking until heated through
- Serve hot.
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