Kapusta II

Kapusta II

11
PBUOTE 0

"This is a classic Polish cabbage dish. It has been changed over the years as it's been passed down through the generations, but remains a staple. Quick, simple, and delicious!"
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 668 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 668 kcal
  • 33%
  • Fat:
  • 48.3 g
  • 74%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the salt pork in a large skillet over medium heat. Cook, stirring frequently until the fat has melted down and the meaty parts are cooked. Add shredded cabbage, and cook over medium-low heat until tender, stirring to coat the cabbage with the salt pork drippings.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes. Drain. When the cabbage has cooked completely, stir egg noodles into the cabbage, and season with black pepper to taste.

Reviews

11
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a good and economical recipe. Instead of salt pork,I use butter and olive oil. Chopped 2 onions, Keilbasa or pork steak cut in strips. Cook those before adding the cabbage. Add frozen pe...

Most helpful critical review

This sounds simple and fast. The Kapusta I make, handed down, takes about 3-4 hours minumum, has more ingredients, and no kluski. Of course, you can't be shy about the fat or sodium, sorry. I do...

This is a good and economical recipe. Instead of salt pork,I use butter and olive oil. Chopped 2 onions, Keilbasa or pork steak cut in strips. Cook those before adding the cabbage. Add frozen pe...

This is similar to my family recipe. We don't ever use salt pork (olive oil to coat this til it glows) We also saute onion with the cabbage and cook them until the onion is transparent. Add th...

Very delish! I used bacon ,added thinly sliced onion,I had to add a couple splashes of white wine to cook the cabbage down in (I drained off a little of the bacon fat) and served with Weiner Sch...

Great! It's even faster if you buy a pre-shredded bag of cabbage. One thing to note - if you use purple cabbage and have leftovers, the purple cabbage 'bleeds' on the noodles, and the next day...

I used the review from lilquiz because I had pork and cabbage to use up. It needed lots of S&P. Could use something else to give it more flavor; like sausage or ham or some sort of spice. I'll h...

I believe that the use of egg noodles in the Kapusta would actually make it Haluski. Doesn't matter much with or without the noodles both are really good comfort food. I too substitute thick cut...

This sounds simple and fast. The Kapusta I make, handed down, takes about 3-4 hours minumum, has more ingredients, and no kluski. Of course, you can't be shy about the fat or sodium, sorry. I do...

Very good!!! I did substitute 6 slices of bacon for the salt pork but followed the rest of the recipe as is. Hubby was surprised as he thought it wouldn't be very good but he enjoyed it as muc...

Pretty good recipe, the salt pork really tastes good.