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Kapuzta Recipe
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!
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 6-8 servings

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

Nutritional Facts

1 cup: 519 calories, 39g fat (15g saturated fat), 121mg cholesterol, 1509mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 28g protein.

Directions

  1. In a large skillet, brown pork and onion. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
  2. Cover and cook on low for 6-8 hours or until pork is tender. Yield: 6-8 servings.
Originally published as Kapuzta in Country Woman March/April 1988, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


Reviews for Kapuzta

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
darbytl User ID: 5713349 253844
Reviewed Sep. 8, 2016

"Omit the cream of mushroom and then it's almost authentic. My father was Polish and my mother Italian. I grew up with the best foods from those two worlds. Momma made Kapuzta often as it was economical and used left over meat/bones, i.e. ham. Daddy would go down to the town's Polish market and buy several different types of sausage (definitely NOT the supermarket version of Kielbasa) which some of those sausages invariably ended up in either the Kapuzta or Begos (Hunter's Stew). Another thing, we didn't particularly care for caraway in this soup but it does add another layer of flavour."

MY REVIEW
Jenandjohn6 User ID: 3267461 202495
Reviewed Sep. 26, 2013

"This was yummy! I substituted cream of celery soup for the cream of mushroom."

MY REVIEW
dniceley User ID: 2509439 16203
Reviewed Jun. 3, 2013

"I found this recipe years ago. My family loves it. Especially on cold winter evenings."

MY REVIEW
JCarpenter2 User ID: 4096563 45391
Reviewed Dec. 19, 2010

"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."

MY REVIEW
Aniam03 User ID: 5691795 50672
Reviewed Dec. 15, 2010

"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 =)"

MY REVIEW
bubba73 User ID: 4634611 50277
Reviewed Jul. 15, 2010

"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!"

MY REVIEW
daisey19 User ID: 1666822 47415
Reviewed Mar. 25, 2010 Edited Sep. 9, 2016

"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..
Thanks so much,
Peggy Protasowicki
?"

MY REVIEW
daisey19 User ID: 1666822 78940
Reviewed Mar. 22, 2010 Edited Sep. 9, 2016

"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..
Thanks so much,
Peggy Protasowicki
?"

MY REVIEW
bloocat68 User ID: 4593521 21210
Reviewed Mar. 10, 2010

"I thought it was really good but I think I might add more mushroom soup next time and then serve with noodles."

MY REVIEW
evelynwells User ID: 3273462 16202
Reviewed Mar. 8, 2010

"How can this be "old world" when it uses canned soup?"

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