Capuzzi
This is my attempt at my mother's recipe. For some reason, it comes out different every time I make it. This side dish was always served at my family's holiday dinners. I love it so much I don't wait for the holidays to make it. Though we claim it's a traditional dish from the Istria-Venezia-Giulia region of Italy, I know some Polish and Hungarian families that make it. Always use sauerkraut from a bag, not canned.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 bay leaves
- 8 ounces tomato sauce
- 6 cloves garlic sliced
- 1 teaspoon salt (to taste)
- 2 lbs sauerkraut rinsed and drained
- 1 lb kielbasa cut into 1 inch slices
- 1 tablespoon oregano (to taste)
- 1 teaspoon pepper (to taste)
- 2 teaspoons hot sauce (to taste)
- Carbohydrate 10.6749252341933 g
- Cholesterol 39.2 mg
- Fat 10.2039423295308 g
- Fiber 4.30980103047059 g
- Protein 9.072227016783 g
- Saturated Fat 3.57111260145798 g
- Serving Size 1 1 Serving (203g)
- Sodium 1600.34201642505 mg
- Sugar 6.3651242037227 g
- Trans Fat 0.50431450405507 g
- Calories 164 calories
Drain and rinse sauerkraut. Put sauerkraut in pot and add enough water to cover. Bring to a boil. Reduce heat and simmer for about 30 minutes. Drain and rinse sauerkraut. Squeeze sauerkraut and rinse again. Put sauerkraut back into pot and add enough water to cover. Add bay leaves and bring to a boil. Reduce heat and simmer for another 30 minutes. Drain and rinse sauerkraut. Remove bay leaves. Leave in collander. In the pot used to boil sauerkraut, fry kielbasa over medium heat, tossing occasionally. Add garlic and cook for about 3-5 minutes. Add tomato sauce, oregano, salt, pepper and hot sauce. Cook for about 5 minutes. Toss in sauerkraut and stir to combine. Cook until heated through, about 10 minutes
