Kapusta

Name: Kapusta
Ingredients: 2 tablespoons margarine; 2 tablespoons olive oil; 1 Spanish onion, chopped or sliced into strips; 2 lbs sauerkraut (cold packed, from the refrigerated meat case, drained and rinsed well); 2-3 15 oz. cans of campbell's pork and beans; 1 tablespoon paprika; 1 teaspoon garlic salt

7 ingredients

6 steps

Ingredients

2 tablespoons margarine
2 tablespoons olive oil
1 Spanish onion, chopped or sliced into strips
2 lbs sauerkraut (cold packed, from the refrigerated meat case, drained and rinsed well)
2-3 15 oz. cans of campbell's pork and beans
1 tablespoon paprika
1 teaspoon garlic salt

Directions

1

Heat the olive oil and melt the margarine in a large skillet.
2

Cook the chopped onion until translucent. You can brown it if you like.
3

Add the drained and rinsed sauerkraut and fry over medium high heat until slightly browned.
4

Sprinkle liberally with paprika and not-so-liberally with garlic salt - I don't measure either so the quantities listed are approximate.
5

Add the pork and beans to the pan and heat through.
6

Then eat! I usually serve this with ham steaks or kielbasa.