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 hrs 15 mins
Total Time:
1 hrs 35 mins


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  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.

  3. 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.

  4. Combine drained cabbage, onion-mushroom mixture, sauerkraut, sugar, thyme, salt, and pepper in a 9x13-inch baking dish; mix until well combined. Cut remaining 2 tablespoons butter into small pieces and arrange over top. Cover with aluminum foil.

  5. Bake in the preheated oven for 1 hour, stirring every 20 minutes.

Nutrition Facts (per serving)

151 Calories
12g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 151
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 761mg 33%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 3g
Vitamin C 28mg 142%
Calcium 58mg 4%
Iron 2mg 11%
Potassium 429mg 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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