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Kapusta {Braised Sauerkraut}

This slow-cooked sauerkraut and cabbage dish – kapusta – may bring you good luck and prosperity in the new year! Serve with potatoes, pork or on its own.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 8 - 10 servings 1x

Ingredients

Scale
  • 2 slices center cut bacon, diced
  • 1/2 cup diced onion (about 1/2 of medium onion)
  • 1 tablespoon white whole wheat flour
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can sauerkraut, drained and liquid reserved
  • 1/2 head of cabbage, shredded (about 8 cups)
  • 2 bay leaves
  • Salt to taste

Instructions

  1. In a large pot over medium heat, cook bacon for a few minutes. Add onions and saute for another 5 minutes or so until bacon is crisp and onions are translucent.
  2. Add flour and pepper and mix well (the mixture will be dry.) Add liquid from canned sauerkraut and mix to form a roux (about 1 minute.)
  3. Add sauerkraut and cabbage. Mix well until roux is incorporated throughout mixture.
  4. Add bay leaves, reduce heat to medium low and cover. Cook for at least an hour, until all the cabbage is wilted. Stir occasionally during the cooking process.
  5. Remove bay leaves and salt to taste before serving. Serve with pork, over potatoes or on its own.