Reviewed: Mar. 14, 2012

This recipe is great as written. I do, however, change it up a bit to make it a little heartier. I place 2 pounds of country-style pork ribs on top of the mixture, cover the ribs with 8 oz. of beer, cover and cook it in a slow cooker for 8 to 10 hours. When the meat is very tender, I remove it from the crock, cool slightly, and shred it. I then add the shredded meat back into the cabbage mixture and continue to cook on low for about 20-30 min., until heated through. I usually serve this with either egg noodles or kluski (potato dumplings with onions and salt port) and rye bread.

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Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Jan. 3, 2012

I've been eating Kapusta for 60 years.....this is by far the best recipe I've had. The family loves it! The portobello mushrooms are a must. We do part butter and part olive oil for health reasons. Thanks!

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Reviewer:

JJXK1

Reviewed: Apr. 20, 2011

There are many different versions of a great dish. Most on line are very bland or simple compared to mine. I have even changed mine a bit from what I started eating in diapers 47 years ago. I like mine with a pork meat for flavor, salt pork to make a gravy to thicken it up, potatos', kielbasa, mushrooms, not for the faint of heart about fat or sodium. I only make it once or twice a year, so I get over it quickly. for someone who has never owned a salt shaker for my table, I'm okay with holiday scarfing. but....if you got a family, and need to modernly make it quick and simple, I say go for this one. Just take a little more time on your cheesecake.

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Reviewer:

pabloski

Reviewed: Nov. 18, 2010

Taste better the next day. Definitely used half the recipe. Also used sauteed kielbasa and hot sauce. great as a sandwich.

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Reviewer:

Gavin

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Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Nov. 8, 2010

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.

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Reviewer:

e-niunia

Reviewed: Sep. 25, 2010

Oh my gosh. My babcia makes this kind of Kapusta all the time. Eat it with some Ruske (Russian) piergoi. I love it, I love polish food!

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Reviewer:

malgor369

Reviewed: Jun. 28, 2010

We make this recipe all the time, however we substitute the mushrooms with cut up potatoes, omit the sugar and use a clear lemon/line soda (sugar free). We also add meat counter quality polish sausage and it is requested from us anytime we go anywhere to bring this dish. It is amazing..

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Reviewer:

hinken1930

Reviewed: Jan. 22, 2010

I'm polish and never even heard of this recipe, so we had to have it. We added cheese on top. Its very similar to another recipe I make that has kielbasi on top. Will definitely make again.

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Reviewer:

SBATES26

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Medina, Ohio, USA

Reviewed: Apr. 2, 2009

An easy and tasty dish, even my children like it. I add a pound of sliced, skinless smoked sausage to the sauerkraut; the sausage adds so much to the flavor of this dish. Leftovers freeze well.

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Reviewer:

RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 24, 2009

I have been making this every Christmas for the last few years. You don't have to add the sugar in this dish. I've been making it without and it is just fine. Also for anyone who is watching their weight, this is a wonderful side dish.

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