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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Kapusta (Polish origin) Recipe

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This recipe for Kapusta (Polish origin) is from Raising Cain Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-6 tbsp butter, divided
-2 chopped onions
-1 large portabella mushroom, sliced
-1 1/2 cups mushrooms, sliced
-1/4 of a medium sized cabbage, sliced thin
-32 oz jar sauerkraut, drained and pressed
-1/2 tsp sugar
-1/2 tsp Thyme
-Salt & Pepper to taste
Directions:
Directions:
-Preheat the oven to 350F
-Melt 4 tbsp of butter in a large pan, sauté the onion and mushrooms until tender
-In a medium sauce pan, high heat, boil the cabbage for 10 minutes
-in a 9x13 baking dish combine /mix all well, top with the remaining butter and some of the Portobello slices
-Bake for 60 minutes, stir every 20 minutes

For a non-vegetarian version add some sliced polish sausage (all beef) for the last 20 minutes or make it spicy with a Cajun sausage.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
70 min
Personal Notes:
Personal Notes:
I first learned of this recipe when OGMA brewery in Jackson, MI when having lunch and my friend Bob Shaw ordered it. He has a Polish heritage and knew all about it, while I had never heard of it before. I looked it up and learned more, then made it for Karin and Jack at home and they loved it!

 

 

 

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