ReceptnaptárKapusta zasmażana z kiełbasą (braised cabbage with sausage)
Kapusta zasmażana is a filling everyday dish in Poland: sauerkraut, smoked sausage and bacon with caraway, thickened with a little flour. It is a simpler, quicker relative of bigos, served with boiled potatoes. It also makes an excellent side dish for roast meat. It takes little work, and reheated the next day it is even tastier.
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Ingredients
Method
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- Squeeze the sauerkraut lightly, chop it and braise in 300 ml water with the caraway and bay leaves for 25 minutes.
- Meanwhile, render the bacon, soften the onion in it, add the sausage and fry for 5 minutes.
- Sprinkle with the flour, stir and add to the cabbage.
- Cook for another 10 minutes until thickened; season with pepper and a pinch of sugar.
- Serve with boiled potatoes; it keeps 4-5 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Taste the sauerkraut and, if it is too sour, rinse it, because it can easily overpower the flavour of the sausage and bacon.
- Sprinkle the flour over the bacon and onion mixture, so that it does not turn lumpy in the hot fat and thickens the cabbage well.
- A pinch of sugar rounds out the flavours, but add it only after tasting, because the sourness of sauerkraut varies greatly.
Frequently asked questions
Is it good with fresh cabbage?
Yes, the recipe allows for half fresh white cabbage. The dish is then milder and sweeter, and a little vinegar or pickled cucumber goes well with it.
Can it be made without meat?
Yes, you can replace the sausage and bacon with smoked paprika and dried mushrooms. In Poland the meatless mushroom version for fasting days also comes to the table at Christmas.
Similar recipes
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- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
- Roast duck with apples
- Honey and garlic roast pork ribs
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- Pork chops in wild mushroom sauce
- Polish meatloaf with a boiled egg centre
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