Saturday, April 05, 2008

Kapusta

Kapusta and kielbasa in the crockpot is great for a crowd.

Here's how I make it:
1 big onion, diced
1/2 lb bacon, cut up in small pieces and fried crisp, reserve the grease
1 lb. of the best kielbasa you can find, smoked or fresh, cut up in 2 inch chunks *
4 large potatoes, peeled and cut into chunks
1 large can of Silver Floss sauerkraut drained, reserve juice (this is the best brand of sauerkraut I know of)

Put the potatoes in the bottom of the crock pot, and top with bacon. Add onion to the bacon grease and saute until tender, and pour the onion and bacon fat on top the potatoes. Add the sausage chunks, and then top with kraut. Cook on LOW for 8 hours. If it gets dry while cooking, taste it...if it is not sour enough for your taste, add kraut juice, if it tastes right, add water.

* In Ann Arbor, try Copernicus deli. A very garlicky sausage tastes best in this recipe. The Kowalski special holiday kielbasa you can sometimes get at the grocery store near Christmas or Easter is good, too. Kopytco's in Hamtramck is the very best.

2 comments:

Buttercup said...

Hm - is this the mother or the daughter of choucroute garnie? http://en.wikipedia.org/wiki/Choucroute_garnie

I've started a second batch of sauerkraut with experimental additions of juniper berries and other things. Might be good with this recipe.

Mom said...

I think it is her Polish cousin!