Holly 0

"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!"

Ingredients 1 h 30 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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Reviews 28

  1. 35 Ratings


I am Polish - and I'm not just saying it - I immigrated to the US six years ago from Poland. This dish is actually called "bigos", not kapusta. You make it with mushrooms for Christmas Eve dinner - no meat for the Polaks that day. On all other occasions, we add kielbasa, bacon, or some pork meat instead. You can add some tomato paste to amp up the flavor. Bay leaf will also aid with the flavoring. You can make it just with the fresh cabbage or just with the sauerkraut - depending on what you like. Also - I've never heard of adding sugar to it - cut it - you won't miss it. One last thing - we make it in a pot on the stove. Originally, it's not a baked dish, rather, it's cooked.


a very different unique taste. added sliced polska kielbasa to the mix, and then baked. gave it a very good smoky taste. will definitly make again.


this is similar to what my grandmother makes, without the mushrooms and bacon fat instead of butter. to save time use 1 whole head of cabbage, 2 large onions and 1 jar sauerkraut and freeze left overs so you have some on hand! i put in a roaster and top with knackwurst, cover and bake 1 hour, easy meal everyone loves!