Authentic Polish Kapusta Recipe

Ingredients

• 0.25 medium head cabbage, thinly sliced
• 6 tablespoons butter, divided
• 2 medium onions, chopped
• 1 large portobello mushroom, sliced
• 1.5 cups sliced white mushrooms
• 1 (32 ounce) jar sauerkraut, drained and pressed
• 0.5 teaspoon white sugar
• 0.5 teaspoon dried thyme
• salt and pepper to taste

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Place the cabbage in a saucepan and cover with water. Bring to a boil over high heat and cook until tender, approximately 10 minutes. Drain well.
3. While the cabbage cooks, melt 4 tablespoons of butter in a large skillet over medium heat. Add the onions and mushrooms; sauté until tender, about 5 to 7 minutes. Remove from heat.
4. In a 9x13-inch baking dish, combine the drained cabbage, onion-mushroom mixture, sauerkraut, sugar, thyme, salt, and pepper. Mix thoroughly. Cut the remaining 2 tablespoons of butter into small pieces and distribute over the top. Cover with aluminum foil.
5. Bake in the preheated oven for 1 hour, stirring every 20 minutes for even cooking.

Nutrition

• Calories: 151 kcal
• Fat Content: 12 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 761 mg
• Protein Content: 3 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g