almost my grandpop's kapusta

★★★★★ 1
By Janet Iagulli
from Bensalem, PA

I grew up on Ukrainian foods that my grandpop prepared almost every day when I was a small child. I'd wake up to the aromas of sauerkraut, onions, dough baking in the oven and sauces. I'd walk down the stairs and run in the kitchen to see my grandpop rolling dough on a table of flour all over it. He always put his loving touch in every food he made. His kapusta was delicious and over the years I've made some tweaks in his recipe (sorry grandpop)! This one's the best I've made so far and my family just can't get enough. I'm sharing my recipe with you and I'm sure you won't be disappointed!

Blue Ribbon Recipe

Kapusta is a traditional Polish dish made from braised sauerkraut or cabbage, bacon, mushrooms, garlic, and onion. Janet's is an easy and flavorful dish to prepare. Smoked paprika and garlic powder give the kraut a lot of great flavor. The bacon, of course, brings this dish over the top. Country ribs soak up the flavor of the sauerkraut and become wonderfully tender. We think grandpop would be very happy with this dish.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4 - 6
prep time 20 Min
cook time 40 Min
method Pan Fry

Ingredients For almost my grandpop's kapusta

  • 2 1/2 lb
    pork country ribs, individually sliced
  • 1 lb
    maple bacon sliced into 1" pieces (save the grease)
  • 1 1/2 lg
    yellow onions sliced
  • 2 can
    sauerkraut (14.5 oz each)
  • 1 1/2 Tbsp
    garlic powder
  • 1 2/3 tsp
    smoky paprika
  • 16 oz
    chicken broth

How To Make almost my grandpop's kapusta

  • Cooking bacon in a bowl.
    1
    Heat a large skillet hot enough for the bacon pieces. Spread them across the bottom (you don't need to separate each piece as they will separate as you stir). Stir them around to get the pieces cooked to medium texture. You don't want them crisp for this recipe. Take out the pieces & place them in a small bowl.
  • Cooking pork in the bacon grease.
    2
    Place the pork in the hot bacon grease and brown both sides including the edges. Remove from pan & put aside. Empty the bacon grease but do not wipe/wash. Leave the pan greased.
  • Sauerkraut added to the skillet.
    3
    Rinse the sauerkraut once and spread in heated pan with about 1/3 of the can juice. (I drain the cans and add water & drain again keeping approx.1/3 of the juice left in each can.)
  • Sliced onions added to the sauerkraut.
    4
    Add sliced onions to the pan and stir while frying to semi-cook the veggies and absorb remaining bacon grease (about 5 min.).
  • Bacon and pork added to the skillet.
    5
    Add the remaining ingredients including garlic powder & smoky paprika along with the chicken broth (I used College Inn but any good broth will do). Mix as well as you could as not to splash outside the pan. Turn down the heat to med/low and cover. Cook for 35-40 minutes.
ADVERTISEMENT
ADVERTISEMENT