Muriel'S Kapusta

8 ingredients
5 steps

Ingredients

  • 2 large cans sauerkraut, rinsed
  • 1 (8 oz.) can sauerkraut
  • 2 large links kielbasa, sliced
  • 1 lb. veal cubes, cut into bite size pieces
  • 4 medium onions, diced
  • 6 bay leaves
  • 10 whole peppercorns or to taste
  • 1/2 c. catsup

Directions

  1. 1
    In a large Dutch oven, saute onions and veal in oil.
  2. 2
    Add all sauerkraut, kielbasa, peppercorns and bay leaves.
  3. 3
    Cook in covered pot for 1 hour.
  4. 4
    Add catsup and cook for 45 minutes to 1 hour more with lid on.
  5. 5
    Best served with Russian rye bread and pork chops.

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