Wednesday, January 7, 2009


This is a great New Year's dish, but we make it throughout the year, too. My father-in-law taught me how to make it not long after I was married. We have kind of 'tweeked' it over the years, though.

2 cans sauerkraut
2 cups dry navy pea beans, partially cooked
6 cups mashed potatoes
4 cups cubed cooked ham (I prefer to use a butt ham for its flavor)
1 to 2 cups ham broth (saved from baking the ham)

1) Cook navy pea beans til about half done. This can be done a day or two prior to putting the kapusta together.
2) Cook potatoes and mash well. This, also, can be prepared in advance.
3) Ham can be baked ahead of time and cubed. Be sure to save the broth.
4) Drain sauerkraut in colander. Rinse with hot water for a minute or two. The idea is to remove all the "sauer" from the kraut.
5) Once the sauerkraut has been prepared and the beans have been partially cooked, place all ingredients in a large crockpot, making sure to stir in the mashed potatoes well.
The crockpot can be started on HIGH until hot, and then allow it to cook on LOW overnight. Your home will smell so-ooo good in the morning! This is really a great dish served with homemade rolls! Freezes very well, too.