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Vegan Recipes - Entrees

Kluski z kapusta po Polski (Vegan Polish Cabbage & Noodles with Soy Sour Cream)

Submitted by Victoria

Soy Sour Cream:
  • 1 cup unsweetened soy milk
  • 1/4 cup fresh lemon juice (juice of 1 lemon)
  • 1/2 teaspoon salt
  • Cheesecloth, muslin or yogurt cheese strainer
Kapusta & kluski:
  • 1/4 cup vegan margarine
  • 1/2 cup fresh onion, peeled and sliced very thinly in half circles
  • One 28 ounce jar (4 cups) Polish style sauerkraut with caraway seeds (not with sugar), rinsed and drained well. If you can't find the Polish kind, buy the regular stuff and add 1 level teaspoon caraway seeds.
  • Reserved sauerkraut juice (if not using wine or vegetable stock)
  • 1 cup dry white vegan wine or vegetable stock (if not using kraut juice)
  • 1/2 teaspoon salt (optional)
  • 1/8 teaspoon white pepper or freshly ground black pepper
  • 8 oz package of egg-free broad, flat noodles or homemade equivalent
  • 1/2 cup soy sour cream (see recipe above)
For soy sour cream: About an hour or longer in advance of preparing kapusta, mix soy milk, lemon juice and salt in a bowl. When it starts to curdle, place in cheesecloth or strainer and allow excess liquid to separate out.

For kapusta & kluski noodles: Melt butter in a large skillet. Add the onion and saute until transparent. Add the sauerkraut, and saute 3 minutes. Taste and add pepper and salt if desired. Spicy is better, so add more pepper if you like it. Add liquid ingredients and simmer, covered, for 30 minutes.

Midway through that 30 minutes, cook the noodles in salted water as directed on package. Do not overcook. Drain well. Stir noodles into the sauerkraut. Cook five minutes longer, stirring frequently.

At this point, it's your option to either remove from heat and mix in 1/2 cup soy sour cream, or serve it along side the kluski & kapusta. Mixing it in is more traditional, but the appearance doesn't appeal to everyone, so your discretion is advised.

6 Servings

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