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"Kapusta is a great side dish at any meal and even makes a great main dish for vegetarians. This recipe was passed down by my Polish grandmother. I grew up with it at every holiday meal and just love it. Sauerkraut takes on a whole new flavor when baked and is really delicious! Try it and see for yourself!"
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1 h 30 m servings 151 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 4 tablespoons of butter over medium heat; saute onions and mushrooms until tender.
  3. In a medium saucepan over high heat, boil cabbage for 10 minutes.
  4. In a 9 x 13 inch baking dish combine onions, mushrooms, cabbage, sauerkraut, sugar, thyme, salt and pepper; mix well. Dot remaining 2 tablespoons butter on top. Cover.
  5. Bake in preheated oven for 1 hour, stirring every 20 minutes.


  1. 39 Ratings

Most helpful positive review

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 dinne...

Most helpful critical review

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, an...

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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 dinne...

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.

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...

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 c...

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 dis...

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 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 ...

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. ...

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...

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