This delicious kapusta recipe was passed down by my Polish grandmother. I grew up eating it at every holiday meal. It’s often served as a side dish but makes a great main dish for vegetarians. Sauerkraut takes on a whole new flavor when baked — try it and see for yourself!
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
Directions
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.