Kapusta recipe

All Recipes Best Recipe Side Dish Casseroles

Ingredients

6 tablespoons butter, divided
2 onions, chopped
1 large portobello mushrooms, sliced
1 ½ cups sliced mushrooms
¼ medium head cabbage, thinly sliced
1 (32 ounce) jar sauerkraut, drained and pressed
½ teaspoon white sugar
½ teaspoon dried thyme
salt and pepper to taste

Nutrition Info

151 calories
carbohydrate: 11 g
cholesterol: 30.5 mg
fat: 11.8 g
fiber: 4.2 g
protein: 2.6 g
saturatedFat: 7.4 g
servingSize: -
sodium: 760.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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