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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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My dad use to call this wedding kraut. It was served every year at Christmas with Kielbasa and the christmas ham. He would also make it for special occasions, including weddings when requested! Ingredients:
2 onions, diced |
1/2 cup chicken fat (i collect fat from theighs & freeze until needed) |
1 head of cabbage, shreaded |
1 pound sauerkraut |
Directions:
1. In a large frying pan, melt down the chicken fat.
2. Add onion and stir until the onion starts to turn clear.
3. Add cabbage and cook down until it starts to darken, stirring occasionally (about 20 minutes).
4. Add sauerkraut and 1/4 cup of the liquid it came with. If it did not have liquid, add 1/2 cup water.
5. Continue to cook on the stovetop for 1 hour, stirring occasionally. Add water as necessary to keep from burning.
6. Add salt and pepper to taste - I taste it each time I stir and add salt and pepper as necessary.
7. Transfer to a baking dish and bake on a low to medium heat (200F) for another hour to 1.5 hours, stirring, adding water and checking salt and pepper occasionally.
8. This is best served with Kielbasa. You can boil the Kielbasa to start it, and add it to the Kapusta while you bake it.
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