Teresa's Recipes
Kapusta Kiszona
Kapusta Kiszona is a beloved Polish dish, embodying the heartiness of Eastern European cuisine. This traditional sauerkraut dish is rich in flavor and boasts a wonderful balance of tangy and savory notes. Perfect for warming your soul on cold winter days, Kapusta Kiszona is often served as a side dish or a comforting main course, making it an essential part of Polish culinary heritage.
Ingredients
- 1 jar (about 24 oz), rinsed Sauerkraut
- 4 slices, diced Bacon
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon Caraway seeds
- 1 Bay leaf
- to taste Salt
- to taste Pepper
- 1 cup Water
- 1/2 cup, for serving Sour cream
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 220
- Fat: 15g
- Carbs: 10g
- Protein: 8g
- Sodium: 500mg
- Sugar: 2g
Instructions
- Begin by rinsing the sauerkraut under cold water to remove excess brine. This will help balance the flavors.
- In a large pot over medium heat, cook the diced bacon until crispy. Once done, use a slotted spoon to remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Stir in the rinsed sauerkraut along with the caraway seeds, bay leaf, salt, and pepper. Mix well to ensure everything is combined.
- Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours, stirring occasionally to prevent sticking.
- After 2 hours, taste the Kapusta Kiszona and adjust seasoning with more salt and pepper if needed. Remove the bay leaf and discard.
- Serve the Kapusta Kiszona hot, topped with crispy bacon and a generous dollop of sour cream for a creamy finish. Enjoy this hearty dish with crusty bread or alongside your favorite meat.
Tips
- For a vegetarian version, omit the bacon and use vegetable oil for sautéing.
- Add diced apples or grated carrots for a touch of sweetness and extra nutrition.
- This dish pairs well with mashed potatoes or pierogi for a complete meal.