Sandy Mika


My family makes this for Easter, we serve it with pierogis and potatoe pancakes with sour cream and lots of rye bread, hard boiled eggs and horse radish.

★★★★★ 1 vote
10 Min
1 Hr 30 Min


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bags franks sauerkraut
1 lb
bacon chopped
1 large
onion sliced or diced
1/2 small
head cabbage, shredded
1/2 stick
1 - 2 Tbsp
brown sugar
salt and pepper to taste
potatoes quartered
2 or 3
smoked pork chops
2 or 3
pork chops
links smoked sausage
links fresh polish sausage
country ribs

How to Make kapusta


  • 1in a large frying pan cook bacon and onion till onion is tender, then add butter, salt, pepper, brown sugar, and cabbage and sautee until cabbage is tender. Stirring often.
  • 2in a large roasting pan put sauerkraut and mix in cabbage. Arrange quartered potatoes around edge of pan.
  • 3arrange meats on top of sauerkraut, cover with foil and bake at 350* for about an hour. Remove foil and continue to bake until meats are fully cooked, and potatoes are done.
  • 4when done remove meat , remove any bones and cut meat into bite size pieces, add back to sauerkraut and mix well.
  • 5you can also just put meat in a roasting pan and bake until done, cut into bite size pieces and then mix in with sauerkraut and then bake the sauerkraut. It depends on how you want to do it. Sometimes I have my meat done the day before so I can just throw it together quicker.

Printable Recipe Card

About kapusta

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Polish

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