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This is a truly authentic "Old World recipe"—friends of our family who moved here from Poland gave it to my mother years ago. It's been a favorite Sunday dinner with all of us ever since then. I've found that it's always a hit at potluck dinners, too. After my husband and I moved to our dairy farm, I discovered that this hearty, one-dish dinner was a perfect one for our busy schedule...and that any leftovers taste even better the second day!
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 cup) equals 519 calories, 39 g fat (15 g saturated fat), 121 mg cholesterol, 1,509 mg sodium, 12 g carbohydrate, 3 g fiber, 28 g protein.
Originally published as Kapuzta in Country Woman March/April 1988, p29
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Reviewed on Dec. 19, 2010 by JCarpenter2
Being Lithuanian, mom made this using pickling spice and diced tomatoes. No mushroom soup. After taking the pork roast out of the soup, she would roast the meat with potatoes and this would top the soup.
Reviewed on Dec. 15, 2010 by Aniam03
I am Polish and I never heard of using a can of mushrooms – creamy cabbage? Perhaps it’s a personal preference – Instead with a little oil, fry up 1 packet of store bought fresh mushrooms (6-8oz). Fry until they are slightly brown and there is gravy from the mushrooms. Also don’t add the onions with the meat – you are supposed to finish cooking the cabbage, turn off stove, then fry up the onions and add to the top while stirring (yes it will splash a bit). And Enjoy! Let the cabbage stand in the frig overnight for best taste. As for the sausage – the “polska kielbasa†in your grocery store will do nothing for the taste – as also rinsing the sauerkraut – drain – yes – rinse no. As my great grandma used to say – rule of thumb – use as much fresh cabbage as you use sauerkraut = pycha =)
Reviewed on Jul. 15, 2010 by bubba73
My grandmother used to make this but she used fresh pork such as meaty country ribs, etc. Seh did not use mushroom soup just a little water while simmering the cabbage and kraut. She also added several potatoes peeled and cut in chunks, along with a hanful of barley that thickend up the broth. Depending on how tart you liked the broth you can always add a little of the drained sauerkraut juice. Delicious!
Reviewed on Mar. 25, 2010 by daisey19
I am curious about your "potato cakes" recipe. When I make my Kapuzta I just serve it by itself. Can't wait to try the "potato cakes". If you can please respond w/the recipe. pegpro@comcast.net. Thanks so much, Peggy Protasowicki
I am curious about your "potato cakes" recipe. When I make my Kapuzta I just serve it by itself.
Can't wait to try the "potato cakes". If you can please respond w/the recipe. pegpro@comcast.net.
Thanks so much,
Peggy Protasowicki
Reviewed on Mar. 22, 2010 by daisey19
I have been making this for 42 yrs. Instead of the soup I use:2 c tomato juice, 1 c water 1tbls of vinegar & 1 tbls of sugar. If more liquid is needed I repeat the tomato juice mix. I also use the sauerkraut with "wine" in it. Gundelshein puts it out. Enjoy
Reviewed on Mar. 10, 2010 by bloocat68
I thought it was really good but I think I might add more mushroom soup next time and then serve with noodles.
Reviewed on Mar. 08, 2010 by evelynwells
How can this be "old world" when it uses canned soup?
Reviewed on Dec. 08, 2008 by wytammic
We loved this dish -- very German tasting. I served it with mashed potato cakes and it was a hit.
Reviewed on Nov. 06, 2008 by patricia diane
My husband will love this, he loves pork and cabbage. Patricia Diane
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