A traditional dish in Poland, kapusta is a fabulous chilly-weather comfort food. The recipe is economical, and feeds an army! While the dish does take a long time to cook, the cooking process itself is incredibly easy. Kapusta makes a great game day recipe and is always a crowd pleaser! My mom makes this for our camping potluck each fall, and I look forward to it every year.
Kapusta is Polish for cabbage, but this particular recipe includes a few more delicious ingredients to amp up the flavor. There are two keys to a great kapusta: FRESH Polish sausage and long, slow cooking.
This recipe takes help from the store by using canned mushrooms, jarred or canned sauerkraut, and onion soup mix.
Chop the raw cabbage into shreds and parboil them with the Polish sausage in a large pot. Once the sausage is cooked though, drain it all off and chop up the sausage.
Dump all the ingredients into a big crockpot, and cook it slowly for hours. If you can, start the recipe the evening before and let it slowly simmer overnight.
The tangy sauerkraut and salty onion soup mix make this recipe addictive. The dish is hearty and warm, just like good comfort food should be. Be prepared to be asked to bring it to every football party you attend this Fall!
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- 3 large cans of sauerkraut*
- 2 lbs. FRESH polish sausage
- 2 large cans of pieces and stems mushrooms, NOT drained
- 1 large head of cabbage, chopped*
- 4 envelopes onion soup mix
- 1/4 c. brown sugar
*You are trying to achieve equal parts kraut and cabbage
- Parboil polish sausage and cabbage in a pot until the sausage is cooked.
- Drain cabbage, and cut sausage into pieces.
- Put all the ingredients into the crock pot and mix well.
- Cook SLOWLY (overnight is best).
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Thanks, Jessica Hill