Polish•comfort
Sauerkraut with Mushrooms Recipe: Polish Kapusta
Often eaten at the Christmas Eve dinner, this Polish sauerkraut and mushrooms dish is fairly easy to make. Known as kapusta or kapusta z grzybami, it's also used as a filling for pierogi or krokiety.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 2 oz dried wild mushrooms (see notes for replacements)
- 1 lb sauerkraut
- 1 medium onion
- 1 small apple
- 2 tbsp linseed or olive oil
- 1 tbsp parsley leaves, chopped
- A few allspice berries
- 1/4 tsp cumin
- 1/2 tbsp sugar
- salt & pepper to taste
Instructions
- 1
Thaw the mushrooms overnight, then chop them into small pieces. Put them back into the same water and cook for about an hour.
- 2
Chop onion into small pieces and fry it on a pan until slightly golden.
- 3
Squeeze the juice out of the sauerkraut and chop it all finely. Add cumin, salt & pepper, sugar and add it to a frying pan. Cook for about 4 minutes mixing it often, then add parsley and allspice berries and cook for another 3 minutes.
- 4
Remove allspice berries. It's ready to eat on its own or can be used as a filling.