The dish combines ready-made sauerkraut with fresh cabbage and is flavoured with onions only in my vegan version, but bits of fatty pork fried crisp (or bacon as a substitute) or diced kielbasa (Polish sausage) are common additions. The sourness of the sauerkraut is tempered by the sweetness of the fresh cabbage but once they're baked together, they're indistinguishable from each other. The kapusta tastes better the day after it's made and freezes very well so I usually make it well in advance of when I need it. It's one of those dishes where every family has their own recipe - this one is mine.
serves a crowd! (16-20)
prep time: 30 minutes
baking time: 60-90 minutes
2 large yellow onions (approx 400-450g), halved and thinly sliced
60ml olive oil
1 medium head green cabbage (approx 2kg)
1L jar sauerkraut (in white wine is my preference)
reserved brine from sauerkraut
Preheat oven to 170C/325F.
|ready for the oven|
Serve immediately or cool and store in an airtight container in the refrigerator or freeze for later use. To reheat, place the (defrosted) kapusta in a non-stick skillet over medium heat for a few minutes, stirring occasionally until it's heated through and any excess liquid has cooked away.
Served with Patyczki (Polish breaded meat kebabs) as part of a celebratory meal.