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!
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
Tried this recipe?Let us know how it was!