LOCATION: Recipes >> Polish >> Kapusta 06
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Kapusta 06
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Kapusta
2 large cans sauerkraut in wine
1 pound polish kielbasa, cut in 1/2 inch pieces
1 onion chopped
salt
pepper
1 tbsp butter
Drain liquid from saurkraut by pressing it in a strainer. Mix
saurkraut, polish kielbasa in a bowl. Fry onions in butter until
tender. Add to saurkraut mixture. Add salt and pepper to taste.
Make sure mixture is combined thoroughly. Bake slowly in a greased
casserole at 300 degrees for 2-3 hours, stirring every 45 minutes
or so. Slow cooking the kapusta allows flavours to mix.
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