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!
- 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. 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.
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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review