Polish Fried Sauerkraut Recipe: Kapusta Zasmażana
This traditional Polish winter dish made with fresh cabbage or sauerkraut is heartwarming on its own, but also goes really well with meaty sides such as ribs and chops.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb sauerkraut
- 1 big onion
- 3 glasses of water
- 7 tbsp vegetable oil or lard
- 3 tbsp wheat flour
- 1 tbsp sugar
- spices: 4 grains of allspice & 1 bay leaf, salt & pepper to taste
- 1 lb wild mushrooms (optional)
- 2 carrots - shredded (optional)
Instructions
- 1
Rinse your sauerkraut in cold water and strain. If your sauerkraut still seems watery then squeeze the juices out of it and chop it a bit.
- 2
Put sauerkraut along with 3 glasses of water into a pot with carrots, mushrooms, and all your spices: bay leaf and grains of allspice. Once it starts boiling, cover the pot and cook until soft for about 30 minutes.
- 3
In the meantime, peel and dice the onions. Then brown the onions on a frying pan with oil or lard (about 10 minutes) with the sugar.
- 4
Add flour to the pan and fry until brown (for about a minute).
- 5
Slowly pour 1 cup of water from the pot with sauerkraut into a pan, stirring all the time and making sure there are no lumps.
- 6
Drain the cooked sauerkraut and add it to the onion mixture, stirring all the time. Season with salt and pepper.
- 7
Serve on its own, as a side, with sausages or ribs.