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!
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
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place cabbage in a medium saucepan; add water to cover. Bring to a boil over high heat; cook until tender, about 10 minutes. Drain.
Step 3
While the cabbage is cooking, melt 4 tablespoons butter in a large skillet over medium heat. Add onions and mushrooms; saut? until tender, 5 to 7 minutes. Remove from the heat.
Step 4
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.
Step 5
Bake in the preheated oven for 1 hour, stirring every 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 151 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat7g | 37% |
Cholesterol31mg | 10% |
Sodium761mg | 33% |
Total Carbohydrate11g | 4% |
Dietary Fiber4g | 15% |
Total Sugars6g | |
Protein3g | |
Vitamin C28mg | 142% |
Calcium58mg | 4% |
Iron2mg | 11% |
Potassium429mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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