For a richer flavor, try using brown butter for sautéing the onions and mushrooms. Feel free to add other vegetables such as carrots or bell peppers to the Kapusta. If you prefer a tangier flavor, add a tablespoon of apple cider vinegar to the sauerkraut before baking. Kapusta can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving.
Kapusta
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS177
Experience the comforting embrace of Kapusta, a soul-warming Polish delight! Tender cabbage mingles with earthy mushrooms and tangy sauerkraut, all harmonized by sweet butter and aromatic thyme. Whether served as a hearty side or a satisfying vegetarian main course, this baked sauerkraut dish will redefine your perception of humble ingredients.
Ingridients
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Nutrition
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Carbohydrate11 g
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Cholesterol31 mg
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Fiber4 g
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Protein3 g
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Saturated Fat7 g
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Sodium761 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepPlace the thinly sliced cabbage in a medium saucepan and cover with water. Bring to a boil over high heat and cook until the cabbage is tender, about 10 minutes. Drain the cooked cabbage thoroughly and set aside. (15 minutes)
03
StepWhile the cabbage is cooking, melt 4 tablespoons of butter in a large skillet over medium heat. Add the chopped onions and sliced mushrooms and sauté until softened and lightly browned, about 5-7 minutes. Remove from heat and set aside. (12 minutes)
04
StepIn a large 9x13-inch baking dish, combine the drained cabbage, the sautéed onion and mushroom mixture, the drained and pressed sauerkraut, sugar, and thyme. Season generously with salt and pepper to taste. Mix everything together until well combined. (5 minutes)
05
StepCut the remaining 2 tablespoons of butter into small pieces and evenly distribute them over the top of the cabbage mixture. Cover the baking dish tightly with aluminum foil. (3 minutes)
06
StepBake in the preheated oven for 1 hour, stirring every 20 minutes to ensure even cooking and browning. Remove the foil for the last 10 minutes of baking if you desire a more golden-brown top. (1 hour)
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Myrtice Parisianbrekke
May 31, 2025The foil is a must to keep the moisture in. Turned out great.
Maxime Kutch
Dec 3, 2024This recipe is so easy to follow. I've made it twice already and it's a new family favorite.
Maiya Johnston
Nov 15, 2024The sauerkraut I used was quite sour, so I added a bit more sugar. It turned out perfectly!
Maya Lemke
Dec 31, 2023This was amazing! My family loved it and asked for seconds. The mushrooms added such a nice earthy flavor.
Araceli Collier
Nov 24, 2023I added some cooked bacon and it was a huge hit! Thanks for the recipe.