Kapusta

By MaryEllen

This is the Polish version of Sauerkraut. Much milder and tender. Folks who don't like sauerkraut just love this.

Ingredients

• Tips:
• 2 jars sauerkraut, rinsed and drained
• 1 lb pork shoulder
• 1 onion, chopped
• 5 Tbs brown sugar
• 2 14 oz. cans chicken broth
• bacon grease from 1 pound of bacon
• 8 oz white wine
• 1 tsp caraway seeds
• 2 bay leaf
• Servings: 12
• Beer may be substituted for the wine. Whatever you have on hand is fine.
• Reviews
• 5 5 5 stars - ME 1/22/2007

Details

Servings 12

Preparation

Step 1

1. Drain and rinse the sauerkraut very well. Dice the onion and the pork. Heat the bacon grease and sauté the onions and pork till onion is translucent and pork no longer pink. Add the remaining ingredients and stir well. Lower heat and cook, covered, about 3 hours.

Nutrition Facts
Serving size: 1/12 of a recipe (10.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 200.79
Calories From Fat (49%) 98.38
% Daily Value
Total Fat 10.9g 17%
Saturated Fat 3.92g 20%
Cholesterol 30.92mg 10%
Sodium 1255.52mg 52%
Potassium 488.17mg 14%
Total Carbohydrates 13.6g 5%
Fiber 3.99g 16%
Sugar 8.64g
Protein 9.61g 19%