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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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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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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Chris K.

Cooking Level: Intermediate

Home Town: Saranac, New York, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Oct. 12, 2007

turned out totally dif. then my Polish Grandmothers Kaupsta. If I was grading on taste alone it would be a 4, but factoring in the look of it puts it down to a 3 in my book.

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JoppyLa Rue

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Charles Town, West Virginia, USA

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Reviewed: Feb. 25, 2007

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!

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Nov. 14, 2006

This is a new favorite for us. We did add more pepper than what this recipe asks for, but after that wow, Yum!

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kristina

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Reviewed: Nov. 6, 2006

Wow! This is a fairly easy recipe to make and it tastes great. It might not be the most attractive dish, but the smells wafting from your kitchen as you prepare it make up for that completely. I wanted a more rounded meal, so I added about 1/2 a pound of browned sausage to the other ingredients. It made a great lunch.

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Copper

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 26, 2006

I am a polish vegetarian and was excited to find a veggie kapusta recipe, but I felt this was just okay, not great. Definately edible but probably won't make again.

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NEEKOPULOS

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Reviewed: Dec. 1, 2004

I am a Russian girl and I LOVE krout, but it didn't do it for me. Maybe if I added some sausage to it... Sorry.

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BARDBRIK

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Reviewed: Nov. 10, 2004

I am a "good German girl," and love kraut (and everything in this dish) but this just didn't do it for me. It wasn't attractive to look at; the mushrooms cast grey color throughout the dish, and I had to add a little sausage to give it the gusto I felt it needed. Maybe if I had a Polish grandmother, the emotional element would give this dish the boost I feel it so badly needs.

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KITCHENWHICH?

Cooking Level: Intermediate

Home Town: Owatonna, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 17, 2003

My husband's grandmoter is Polish and this tastes very similar to a dish she served years ago. This is scrumptious- my teenage daughter ate 3 servings! This recipe is not hard- a little time consuming perhaps. To make Sunday dinner easy, I served this with a ready to serve spiral ham, buttered noodles sprinkled with cracker crumbs and poppy seeds, and a chunky applesauce (storebought). Rye or pumpernickel bread would go well with this.

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CALIFORNIADREAMIN

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Reviewed: Apr. 24, 2003

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.

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MARILYNTOE

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Reviewed: Nov. 5, 2001

This is one of the better, unique, side dishes that I have tried in a long time. It is so easy to put together and so tasty. We especially enjoy it with kielbasa baked at the same time the dish is baking. Thanks for sharing this one, Holly.

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MARVA280

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Reviewed: Jul. 26, 2001

I am Polish and grew up eating this dish at the holidays with my family. I was always afraid to try making Poish dishes, but I gave this a try and it is great, I will definately make it again. Thanks Holly---anymore Polish recipes would be grateful!(It still doesn't get my kids to eat cabbage tho!!)

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