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Kapuzta Recipe

Photo by: Taste of Home

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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!

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6-8 Servings
Prep: 20 min. Cook: 6 hours

Ingredients

1-1/2 pounds pork stew meat
1 medium onion, chopped
1-1/2 pounds smoked Polish sausage, cut in 1/2-inch slices
1 quart sauerkraut, rinsed and well drained
2 cups coarsely chopped cabbage
1 tablespoon caraway seeds
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Pepper to taste

Directions

In a large skillet, brown pork and onion until pork is no longer pink. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until pork is tender. Yield: 6-8 servings.

Nutrition 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.

Kapuzta published in Country Woman March/April 1988, p29