Kapusta

Kapusta

I inherited this delightful kapusta recipe from my Polish grandmother, and it became a staple at every holiday meal during my upbringing. While typically served as a side dish, it also stands out as a satisfying main dish for vegetarians. Baking sauerkraut imparts a unique flavor twist — give it a try and experience it for yourself!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine world cuisine
Servings
Calories 151 kcal

Ingredients
  

  • ¼ medium head cabbage, thinly sliced
  • 6 tablespoons butter, divided
  • 2 medium onions, chopped
  • 1 large portobello mushroom, sliced
  • 1 ½ cups sliced white mushrooms
  • 1 (32 ounce) jar sauerkraut, drained and pressed
  • ½ teaspoon white sugar
  • ½ teaspoon dried thyme
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cabbage in a medium saucepan; add water to cover. Bring to a boil over high heat; cook until tender, about 10 minutes. Drain.
  • While the cabbage is cooking, melt 4 tablespoons butter in a large skillet over medium heat. Add onions and mushrooms; sauté until tender, 5 to 7 minutes. Remove from the heat.
  • Combine drained cabbage, onion-mushroom mixture, sauerkraut, sugar, thyme, salt, and pepper in a 9×13-inch baking dish, mix until well combined. Cut remaining 2 tablespoons butter into small pieces and arrange over top. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour, stirring every 20 minutes.

Nutrition

Calories: 151kcalCarbohydrates: 11gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 761mgPotassium: 429mgFiber: 4gSugar: 6gVitamin C: 28mgCalcium: 58mgIron: 2mg
Keyword Kapusta
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Article Categories:
Polish Recipes

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