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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself! Ingredients:
6 tablespoons butter, divided |
2 onions, chopped |
1 large portobello mushrooms, sliced |
1 1/2 cups sliced mushrooms |
1/4 medium head cabbage, thinly sliced |
1 (32 ounce) jar sauerkraut, drained and pressed |
1/2 teaspoon white sugar |
1/2 teaspoon dried thyme |
salt and pepper to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
3. In a medium saucepan over high heat, boil cabbage for 10 minutes.
4. In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
5. Bake in preheated oven for 1 hour, stirring every 20 minutes.
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