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Kapusta

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“This is my mom's coal country PA version of kapusta, easily adapted to be vegetarian/vegan by substituting vegetarian beans for the pork and beans.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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.

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