Kapusta II

Kapusta II

10
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!"

Ingredients

30 m {{adjustedServings}} servings 668 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews

10
  1. 10 Ratings

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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...