Through the years I have learned that making various versions of a basic recipe can really help the dinner menu from getting old. When it comes to preparing kapusta for dinner or a side dish, this has held especially true.
In prior posts I have shared my version of a traditional Kapusta as well as my Kapusta Casserole, today I’d like to share the ultimate in kapusta recipes — Loaded Kapusta. This particular version has three meats, but it’s not the most loaded version I’ve ever made. The ultimate would have sautéed mushroom and spatzle in it as well. With the spatzle, this side dish comes into its own and earns the title — Main Dish.
This somewhat toned down version could be used for either a main dish or a side dish, depending on your preference. Either way, this makes a great addition to any pot luck or tailgate party.
- ½ lb. Thick Cut Smoked Bacon, diced and fried crisp – drippings reserved
- 1 Onion, diced
- ½ Cup Butter, cut into pieces
- 4 Cups Homemade Sauerkraut or 64 oz. Jar of store-bought, boiled for 2 hours and squeezed dry
- ½ lb. Pulled Pork
- ½ lb. Smoked Kielbasa, grilled and cut into bite-size pieces
- In a large fry pan, cook diced bacon until crisp.
- Remove bacon, reserving grease.
- In same pan, add onion and cook until tender.
- Mix bacon back into onion.
- Add dry sauerkraut and butter. Cook until butter is melted and sauerkraut begins to brown.
- Stir in pork and kielbasa.
- Add salt and pepper to taste.
- Transfer to a casserole dish that has been sprayed with cooking spray.
- Bake covered 35-40 minutes, until heated through.
To make this the ultimate of Kapustas, try adding some sautéed mushrooms and spatzle. This takes it to a whole nother level.
Recipe by: Tilly Frueh – Simply Grateful Cooking 2018
Having so many versions of the same dish really comes in handy. I can prepare one version or another twice a month, and no one is the wiser. Everyone looks at each version as completely different, and for this I am — Simply Grateful.