This recipe was my mother’s and is quite old.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
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 Facts
| Calories | 151 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 761 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy
add shredded chicken and elevate the 5-star to a delicious 7-star !!!
Sounds very similar to my Baba’s recipe. We always had the Wigilia feast on Christmas Eve.
try some pork spare ribs with it or small short ribs are even better. I like to serve it over boiled peeled potatoes cut into small chunks
Make this a lot. No mushrooms? Try adding a can (or half, undiluted) of mushroom soup. A little Maggi seasoning (reduce salt) adds a lot of extra flavour, kind of mushroomy. I almost always add the mushroom soup!
I simply cook this, sautéing a large onion which gives it sweetness, add 28oz jar of Libby’s sauerkraut, lightly rinsed. Continue to cook adding 1 c. water when it seems to need it, over to cook, then uncover & reduce & thicken. Add more water & repeat for then next 1hr or more. Prepare a desired amount of potatoes, peeled & cut into half moon slices. Add to the kapusta, cover & cook. Add mushrooms, if desired. Also, a must try, 1 can of Butter Beans, no need to drain. Continue to cook until ready to serve with boiled kielbasa or roast pork or pork chops. Smacznego!
I make this dish all the time. Sometimes with sausage or ribs. No mushrooms. Am Ukrainian all the way and your recipes very similar to ours. Love this site. Just printed off a recipe for pickled herring in sour cream with onions. Thank you for a great site!
delicious!
Not sure what I was expecting, I guess – but baking sauerkraut certainly doesn’t make it taste like anything but sauerkraut. This was okay. Sauerkraut with onions and mushrooms, basically. I wish I’d halved the recipe, it’s going to be hard to eat all this (it’s just me).
Pretty good first effort. I threw in kielbasa yet it wasn’t ideal variety. I was surprised I liked it yet it had an interesting combination. Not sure I’ll rush to make again. It is a very big quantity so I’d reduce it a bit.
I was looking for a dish to have at Wigilia, the traditional Polish Christmas Eve dinner. I found this one and it was a hit! My mom said it was even better than her recipe. Very easy to make and leftovers are fabulous as well. Thanks for sharing this super easy side dish!
I used 12 oz bacon cooked and drained using bacon fat to sautee 2 large vidalia onions chopped. Combined with 2lb. bag sauerkraut, 1 head cabbage chopped and pressure cooked, one 10.5 oz. can cream of mushroom soup and crumbled bacon. Cooked low in crock pot for a few hours. Delicious!
Thank you for an inspiring recipe! I added bacon, white wine and chicken stock because that’s just what I do. But this is great and I was glad that it was here when I came looking.
I Will call this bigosh not kapusta. I am not polish but my husband, he is Polish. So I use to cooking polish dishes.
This was really good but I’ll be adding more mushrooms…just because their so good. Here’s a twist…I made this recipe http://allrecipes.com/recipe/moms-turkey-sausage-patties/detail.aspx as a meatloaf and served these two together. It was awesome. Give it a try.
Definitely will try this. My father made it all the time when I was young. Was sick of it then but would LOVE to have it again! Does anyone know if you can freeze any left overs? I’m thinking me father did freeze this but want to make sure. Many thanks!
I made a few changes the second time I made this. I left out the mushrooms.I cooked the cabbage and the sauerkraut together with caraway seed. I then drained the cabbage after it cooked for a few hours. In a frying pan I put chopped onion, crisco and flour and browned it. I then added it to the cabbage and salt and pepper to taste. I then rewarmed it in a frying pan browning it a bit and it a a huge hit.. we liked it so much more than the original recipe.
Perfect… I can’t duplicate my old country Polish mom’s recipe; however, this is a good recipe to use.
This is delicious! I actually opened a can of saurkraut by mistake so looked on allrecipes to see if there was a meatless casserole i could make to use it up. I happened to have portabellas on hand and some bacon fat so used that too instead of butter. I will definitely be making this again! Thanks for sharing this recipe!
hi, i am half Polish. My father always made kapusta. He burned flour in a pan untill light brown and then added water and the sourkraut and stirred until thickened, Then he added pork that had been fried. The next day we always ate the kapusta leftovers with white beans. delicious.
It almost tasted like the kapusta I’ve been making for years. The things I did different were: no portabello mushrooms, regular mushrooms only; add Polish kielbasa or sausage; add 1 lb. bacon; no butter and don’t add sugar…this recipe doesn’t need it. Use the bacon grease to saute onions and this gives the dish fantastic flavor. I also use a slow cooker and sprinkle coarse black pepper generously. I start cooking early in the morning on medium heat and let cook for 4 to 6 hours when I shut it off. Any leftovers freezes great! If you are watching your cholesterol levels beware!