Best Easy Polish Kapusta Recipe With Pork
Polish cuisine is well-known for its hearty and flavorful dishes, and one of the most beloved traditional recipes is kapusta, a delicious sauerkraut and cabbage stew. This dish is often prepared with pork, resulting in a rich and satisfying meal that is perfect for cold winter nights. If you’re looking to try your hand at making this classic Polish dish, here is the best and easiest recipe to follow.
– 1 medium-sized head of cabbage, shredded
– 1 pound of boneless pork, cut into small cubes
– 1 onion, chopped
– 3 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 1 cup of sauerkraut, drained and rinsed
– 1 cup of chicken or vegetable broth
– 1 teaspoon of caraway seeds
– 1 teaspoon of dried marjoram
– Salt and pepper to taste
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. Add the shredded cabbage to the pot and cook, stirring occasionally, until it wilts down and starts to soften.
4. Return the browned pork to the pot and stir to combine with the cabbage.
5. Add the sauerkraut, caraway seeds, and dried marjoram to the pot. Stir well to distribute the flavors.
6. Pour in the chicken or vegetable broth and season with salt and pepper to taste. Bring the mixture to a simmer.
7. Reduce the heat to low, cover the pot, and let the kapusta simmer for about 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.
8. Serve the kapusta hot, garnished with fresh parsley if desired. It can be enjoyed on its own or served alongside boiled potatoes or crusty bread.
1. Can I use bacon instead of pork in this recipe?
Yes, you can substitute bacon for the pork if you prefer. Simply cook the bacon until crispy, remove it from the pot, and then proceed with the recipe, adding the cooked bacon back in at the end.
2. Is there a vegetarian version of kapusta?
Absolutely! To make a vegetarian kapusta, simply omit the pork or bacon and use vegetable broth instead of chicken broth. You can also add some mushrooms for extra flavor and texture.
3. Can I use fresh sauerkraut instead of canned or jarred sauerkraut?
Yes, you can use fresh sauerkraut if you have access to it. Just make sure to rinse it well before adding it to the pot, as it can be quite salty.
4. Can I freeze leftover kapusta?
Yes, you can freeze any leftover kapusta in an airtight container for up to three months. Simply thaw it in the refrigerator overnight and reheat it on the stovetop before serving.
5. Can I add other vegetables to the kapusta?
Certainly! You can experiment with adding diced carrots, bell peppers, or even some diced potatoes to the kapusta for added color and flavor.
6. How long does it take to prepare this recipe?
The total cooking time for this kapusta recipe is approximately 2 to 2.5 hours, including prep time.
7. Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Simply follow the initial steps of browning the pork and sautéing the onion and garlic in a skillet, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.