• 2 large cans sauerkraut in wine
  • 1 pound polish kielbasa, cut in 1/2 inch pieces
  • 1 onion chopped
  • salt
  • pepper
  • 1 tbsp butter


Drain liquid from saurkraut by pressing it in a strainer. Mix saurkraut, polish kielbasa in a bowl. Fry onions in butter until tender. Add to saurkraut mixture. Add salt and pepper to taste. Make sure mixture is combined thoroughly. Bake slowly in a greased casserole at 300 degrees for 2-3 hours, stirring every 45 minutes or so. Slow cooking the kapusta allows flavours to mix.

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My husband really loves kapusta, and I had no idea it was this easy to make! The ingredients are really simple and this would make a nice hearty meal served with a salad or bread. I wonder if I could use my slow cooker so it cooks slowly all day long? I'm sure this would also taste great if made the day before too! This way you can enjoy a hearty meal even on a weeknight!


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