Kapusta Sauerkraut
Kapusta Sauerkraut is a hearty and flavorful Eastern European classic that combines the tangy goodness of sauerkraut with the sweet earthiness of green cabbage, all brought together by crispy bacon and aromatic spices. This comforting dish is simmered to perfection with additions like smoked paprika, marjoram, and caraway seeds, creating layers of savory depth. The base of sautéed onions and grated carrot adds a subtle sweetness, while the rendered bacon fat infuses every bite with rich, smoky undertones. Perfect as a warm side dish or a standalone meal paired with crusty bread or tender boiled potatoes, this easy-to-make recipe is a satisfying way to explore traditional Polish and Ukrainian flavors. Whether you're looking for a cozy winter meal or a versatile dish for your dinner table, Kapusta Sauerkraut delivers bold taste and rustic charm in every spoonful.
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Recipe Information
Ingredients
- 4 cups sauerkraut
- 2 cups green cabbage
- 1 large onion
- 1 medium carrot
- 4 slices bacon
- 2 tablespoons butter
- 2 pieces bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- 1 teaspoon caraway seeds
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 cup water
Instructions
Rinse the sauerkraut in cold water to reduce its acidity, if desired. Drain and set aside.
Thinly slice the green cabbage and peel and grate the carrot. Dice the onion into small pieces, and cut the bacon into bite-sized pieces.
In a large pot or Dutch oven, cook the bacon over medium heat until it becomes crispy. Remove the bacon pieces and set them aside, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon grease. Once melted, sauté the diced onion until it is soft and golden, about 5 minutes.
Stir in the grated carrot and sliced green cabbage. Cook for another 5 minutes, stirring occasionally, until the cabbage softens slightly.
Add the sauerkraut to the pot along with the bay leaves, smoked paprika, dried marjoram, caraway seeds, salt, and black pepper. Stir to combine.
Pour in the water and scrape the bottom of the pot to deglaze any browned bits. Reduce the heat to low, cover the pot, and allow the mixture to simmer for 30-35 minutes, stirring occasionally to prevent sticking.
Once the kapusta has softened and the flavors have melded, remove the bay leaves. Adjust the seasoning with more salt or pepper, if needed.
Stir the reserved bacon pieces back into the pot just before serving.
Serve the kapusta warm as a side dish or enjoy it as a standalone meal with crusty bread or boiled potatoes.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5628 mg | 245% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 25.5 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 339 mg | 26% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1883 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
