- 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
- 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.
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Kapuzta(11)
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This was yummy! I substituted cream of celery soup for the cream of mushroom.
I found this recipe years ago. My family loves it. Especially on cold winter evenings.
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.
I am Polish and I never heard of using a can of mushrooms â€“ creamy cabbage? Perhaps itâ€™s a personal preference â€“ 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 donâ€™t add the onions with the meat â€“ 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 â€“ the â€œpolska kielbasaâ€ in your grocery store will do nothing for the taste â€“ as also rinsing the sauerkraut â€“ drain â€“ yes â€“ rinse no. As my great grandma used to say â€“ rule of thumb â€“ use as much fresh cabbage as you use sauerkraut = pycha =)
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!
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