Kapusta

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Most Helpful Positive Review

Nov 11, 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.

—e-niunia

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Most Helpful Critical Review

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.

—KITCHENWHICH?

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31 Ratings

Jul 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.

—MARILYNTOE

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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!

—the4taals

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Dec 03, 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.

—CALIFORNIADREAMIN

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Jul 24, 2003

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.

—MARVA280

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Nov 06, 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.

—Copper

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Jan 26, 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.

—Chris K.

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Nutrition

Calories
151 kcal
8%

Carbohydrates
11 g
4%

Cholesterol
31 mg
10%

Fat
11.8 g
18%

Fiber
4.2 g
17%

Protein
2.6 g
5%

Sodium
760 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kapusta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 151
Calories from Fat: 107

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 7.4g 37 %
Cholesterol 31mg 10 %
Sodium 760mg 30 %
Potassium 429mg 12 %
Total Carbohydrates 11g 4 %
Dietary Fiber 4.2g 17 %
Protein 2.6g 5 %
Sugars 5.6g
Vitamin A 8 %
Vitamin C 47 %
Calcium 7 %
Iron 19 %
** Thiamin 5 %
Niacin 17 %
Vitamin B6 14 %
Magnesium 9 %
Folate 25 %

* 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.