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Kapuzta

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
    8 servings

Ingredients

  • 1 tablespoon olive oil
  • 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, heat oil over medium-high heat. Add pork and onion; brown meat. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until pork is tender, 6-8 hours.
Nutrition Facts
1 cup: 519 calories, 39g fat (15g saturated fat), 121mg cholesterol, 1509mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 28g protein.

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Reviews

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  • darbytl
    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.

  • Jenandjohn6
    Sep 26, 2013

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

  • dniceley
    Jun 3, 2013

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

  • JCarpenter2
    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.

  • Aniam03
    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 =)

  • bubba73
    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!

  • daisey19
    Mar 25, 2010

    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?

  • daisey19
    Mar 22, 2010

    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?

  • bloocat68
    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.

  • evelynwells
    Mar 8, 2010

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