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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Kapusta is a well known Polish cabbage recipe. You can enjoy this as a main meal or a side dish. It is very versatile. Sometimes I add kielbasa and other times I omit it. It's up to the individual. I hope you enjoy it. Ingredients:
kielbasa, cut into 2 chunks and fried in 2- 3 inches of water until water evaporates. |
4-6 tablespoons butter, divided |
note: i use 1-1/2 tbsp. olive oil and 2 tbsp. butter |
3 onions, chopped |
2 cups button mushrooms, sliced (must be fresh not canned) |
note: my mother-in-law picked wild mushrooms but i do not suggest them because unless you know your mushrooms, you could become very ill. |
1/4 cabbage, medium sized and thinly sliced |
1 (32 ounce) jar sauerkraut, pressed well to drain |
1/2 teaspoon granulated sugar |
a pinch of dried dill |
1-1/2 tsp. parsley flakes |
salt and pepper to taste |
note: caraway seeds can be added but because i absolutely hate the flavour of caraway, i omit it. |
Directions:
1. Preheat oven to 350 degrees F.
2. Cook kielbasa chunks as explained above, then set them aside.
3. Heat 4 tablespoons of butter over medium heat.
4. Saute onions and mushrooms until tender.
5. In a medium saucepan over high heat, boil cabbage for 15 minutes.
6. In a 9 x 13 inch greased or sprayed baking dish or casserole, combine kielbasa, onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper and mix well.
7. Dot remaining 2 tablespoons of butter on top.
8. Cover.
9. Bake in a preheated oven for 1 hour, gently stirring every 20 minutes.
10. Serves 4-6 people or you can have this as a side dish on a buffet table.
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