- Easy pasta
This is a classic Polish pork and cabbage dish. It has been changed over the years as it's been passed down through the generations, but remains a staple. Quick, simple and delicious!
13 people made this
- 450g salt pork, diced
- 1 medium cabbage, cored and shredded
- 500g egg fettuccine
- ground black pepper to taste
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Place the salt pork in a large frying pan over medium heat. Cook, stirring frequently until the fat has melted down and the meaty parts are cooked. Add shredded cabbage, and cook over medium-low heat until tender, stirring to coat the cabbage with the salt pork drippings.
- Meanwhile, bring a large pot of lightly salted water to the boil. Add egg pasta, and cook until tender, about 7 minutes. Drain. When the cabbage has cooked completely, stir egg pasta into the cabbage, and season with black pepper to taste.
Reviews & ratingsAverage global rating:(14)
Reviews in English (11)
This is a good and economical recipe. Instead of salt pork,I use butter and olive oil. Chopped 2 onions, Keilbasa or pork steak cut in strips. Cook those before adding the cabbage. Add frozen peas once the cabbage cooks down, season with plenty of salt and pepper. Toss in the egg noodles and you have supper.-15 Aug 2006
This is similar to my family recipe. We don't ever use salt pork (olive oil to coat this til it glows)We also saute onion with the cabbage and cook them until the onion is transparent. Add the noodles and voila - a new batch is ready. My Ukrainian husband also added this to his recipe repetorie.-30 May 2007
Very delish! I used bacon ,added thinly sliced onion,I had to add a couple splashes of white wine to cook the cabbage down in (I drained off a little of the bacon fat) and served with Weiner Schnitzel.-20 Apr 2005
Kapusta – Sauerkraut with Mushrooms
This post may contain affiliate links which won’t change your price but will share some commission.
This authentic Polish Kapusta recipe (Sauerkraut with Mushrooms) is very easy to make and requires only a few ingredients. In Poland, it is traditionally served on Christmas Eve as a side dish with different kinds of fish.
In a large skillet or Dutch oven, sauté cabbage and onion in butter until golden brown and tender.
Season with salt and pepper.
Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot. Enjoy!
- Add 1 cup sliced button, cremini, or other mushrooms to the skillet with the cabbage and onion, and cook until they are all golden brown and tender.
- Before serving, add 1 cup cooked, crumbled, or diced bacon to the cabbage, onion, and noodles mixture.
- After mixing the cabbage and onion with the noodles, add 1 cup chopped ham combining well, and rewarm to serve hot.
How to Store Hungarian Cabbage with Noodles
- While best eaten the same day it's made, leftovers can be stored in an airtight container, in the fridge, for up to two days.
Tell us your favorite way to eat kapusta! Have you ever had this dish?
Lorelei Cohen from Canada on February 24, 2014:
My mom had Ukrainian ancestry on her side yet I have never heard of this recipe before. Interesting indeed.
Susanna Duffy from Melbourne Australia on February 23, 2014:
I must confess that I&aposve never tried to make it myself. I buy it as a takeaway at the Polish stall at the Market.
Virginia Allain from Central Florida on February 23, 2014:
I would totally like this, but would have to make it when my husband isn&apost home.
julieannbrady on January 06, 2014:
Oh, I have had this dish! From my Ukrainian and part Polish grandparents many years ago.
Sassyred50 on January 04, 2014:
Hi I am from Wv. We did not have much when growing up. And also was 10 kids and Dad &ampMom. But we made sauerkraut and pork ribs,and you also had to have mashed potatoes,pinto beans. Corn bread. Very easy to make and cheap you could feed a lot of people. The ribs and kraut was cooked together. And I still cook it today. On New Years days it was a must to have it for good luck all year.I beat a lot of you have had this.
TAKING COMFORT IN POLISH FOOD:
Last week I traveled to Upstate New York with my parents to say a much too early good bye to my cousin, who left behind three beautiful daughters. Over 1,200 people attended her calling hours, which will give you an idea of the kind of person she was, and how many loved her. I have never seen anything like it.
It was an emotional few days that were filled not only with tears, but with laughter and smiles too. Funny how even though I may not see my extended family on a regular basis, when we all get together again we pick up just where we left off. When it counts, we are all there for each other, and there is comfort just in knowing that.
There is also comfort in the foods that surround this type of gathering, at least in my family anyway. Maybe it’s just an Italian thing? I don’t know, but I can tell you that from the moment we arrived there was food (really good food) in front of me, and one of my aunts or cousins asking “Did you get something to eat?” or ” Make sure you grab a plate before you go…” There were pasta dishes, sausage roll, greens, tomato pie, antipasto, garlic knots, meatballs, and endless platters of Italian cookies all familiar dishes to the small neighborhoods in which they are from. These familiar foods conjer up memories of family gatherings and help to soothe the sorrow in their own special way.
Okay, why don’t I have an Italian recipe for this post? You might be wondering that by now, with the first few photos (clearly not Chicken Riggies). Well you see, there are Polish roots in my family too. Following my cousin’s funeral service, a reception was held at a nearby restaurant. When we walked up to the buffet, I was pleasantly surprised to see an assortment of some of my Polish favorites, like pierogies, kielbasa, kapusta, mashed potatoes, and golumpkis. A flood of family memories rushed over me just seeing them all together in one place. This is the kind of Polish feast my grandma would put together when we all came to visit years ago. On that dark and gloomy funeral day, this was the stick- to -your- ribs kind of meal that offered us comfort and lifted our souls as we said our good byes.
So today’s post is about remembering those we love, tradition, and the recipes that keep us connected to our past. While most of what you see here on Table Talk is geared towards entertaining and dinner party fare, I still like my family comfort food, and will share it with you from time to time along the way.
Kapusta (Kah-POO-stah) is the Polish word for cabbage. There are many variations of this dish some using fresh cabbage, some with mushrooms and potatoes, etc…but this is not the style I grew up eating. I don’t have my grandma’s original recipe, and actually, I don’t know that she ever wrote it down. But I remember the flavor very well it was kind of on the sweeter side. I have made kapusta from memory like my grandma several times, but this time around I jotted it down on paper. So here it goes, my family recipe for kapusta. For those who share Polish roots and memories of grandma’s cooking away in the kitchen, you may like this one as much as the Golumpki recipe I posted a few years ago. Those golumpkis continue to draw hits to my site from Google searches, so I guess I’m not the only one who loves Polish food and the memories that go along with it.
Kapusta may be served as a side dish, or used as a filling for pierogies. It is best when simmered over low heat for several hours, and even better when served the next day. For additional flavor, add smoked kielbasa (my favorite is Hapanowicz Brothers) to the kapusta during the last hour of simmering. Kielbasa (served with mustard and horseradish), kapusta, and mashed potatoes are a Popular Polish trio.
2 tablespoons bacon drippings
2 tablespoons unsalted butter
2 cups finely chopped sweet onions, such as Vidalia
2 (32 ounce) packages sauerkraut, rinsed well and drained
1/2 teaspoon freshly ground pepper
Heat bacon drippings and butter in a large saute pan over medium heat. Add onions, salt, and pepper and cook, stirring frequently, until onions are very soft and beginning to caramelize, about 15 minutes. Add drained sauerkraut, brown sugar, and water, sirring well to combine. Bring mixture up to a boil over medium high heat, then cover, reduce heat to a very low simmer and cook, stirring occasionally for 6 hours, adding additional water if necessary to keep mixture from sticking to bottom of pan. Adjust seasonings.
1 ounce dried mushrooms
1/4 pound fresh mushrooms
1/2 cup warm water
1 large onion
2 1/2 teaspoons butter
1 1/2 pound sauerkraut, rinsed and drained
1/3 cup water
2 tablespoons flour
salt and pepper
Soak the dried mushrooms in 1/2 cup of warm water for 1 hour. Saute mushrooms and onion in butter in a skillet 3 minutes. Add sauerkraut to mushrooms cook and stir for 10 minutes.
Blend 1/3 cup water into flour. Mix with sauerkraut and simmer for 15 minutes. Season to taste with salt and pepper.
- 1 (16 ounce) package egg noodles
- ½ cup salted butter
- 1 yellow onion, chopped
- 1 large head cabbage, shredded
- salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Melt butter in a skillet over low heat cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
Mix noodles and cabbage together in a serving bowl season with salt and pepper.
Kapusta Casserole – Polish Cabbage, Potato, and Bacon Bake
*** SHARING/REPUBLISHING ***
On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. Content other than actual recipes on this site is copyrighted material. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission.
Kapusta in Polish means “cabbage”. Our eastern European roots and Pa Dutch influence in Schuylkill County (Pa.) and throughout the Coal Region means we love our cabbage dishes!
There are kapusta soups, casseroles made with sauerkraut, and casseroles, like this popular recipe, made with fresh cabbage and — (almost) everybody’s favorite — bacon!
This recipe could be made meatless by using oil or butter to fry the cabbage rather than bacon fat and omitting the actual bacon. Potatoes, bacon, cabbage, topped with a layer of cheese and baked until bubbly – what’s not to love?
Kapusta This slow-cooked sauerkraut and cabbage dish – kapusta – may bring you good luck and prosperity in the new year! Serve with potatoes, pork or on its own. Author: by Deanna Segrave-Daly, RD Yield: 8 - 10 servings 1 x
- 2 slices center cut bacon, diced
- 1/2 cup diced onion (about 1/2 of medium onion)
- 1 tablespoon white whole wheat flour
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can sauerkraut, drained and liquid reserved
- 1/2 head of cabbage, shredded (about 8 cups )
- 2 bay leaves
- Salt to taste
- In a large pot over medium heat, cook bacon for a few minutes. Add onions and saute for another 5 minutes or so until bacon is crisp and onions are translucent.
- Add flour and pepper and mix well (the mixture will be dry.) Add liquid from canned sauerkraut and mix to form a roux (about 1 minute.)
- Add sauerkraut and cabbage. Mix well until roux is incorporated throughout mixture.
- Add bay leaves, reduce heat to medium low and cover. Cook for at least an hour, until all the cabbage is wilted. Stir occasionally during the cooking process.
- Remove bay leaves and salt to taste before serving. Serve with pork, over potatoes or on its own.
Did you make this recipe?
Share a photo and tag us — we can't wait to see what you've made!
My Nana passed away a few years ago but we still do a small family gathering at the row house with bean soup, kapusta and a strut one block over to watch the Mummers march up Broad Street.
* SIDE BAR: What the heck is a Mummer? The Mummer Parade is a 100+ year tradition and an all-day New Year’s Day parade in Philly with a Carnival/Mardi Gras like feel. The highlight is the string bands that play banjos, basses, accordions and saxophones and perform choreographed routines in elaborate feathered costumes. If you are from South Philly, you probably learned to do the Mummer Strut to the song “Oh Dem Golden Slippers” before you learned to walk.
Case in point: My mom showing my daughter Mia at 18 months how to get her strut on in Nana’s kitchen on parade day:
A few pics of the Mummers at my wedding:
What do you prepare or eat for good luck in the new year? Any special traditions you do every New Year’s Eve or Day? (There’s also a lot of college football watching for me between getting on my Mummer’s strut.)
Polish food traditions
Traditional Polish cuisine is quite rich. Diversity and refinement are crucial, thanks to the culinary traditions of people living side by side for centuries: Jews, Ukrainians, Belarusians, Lithuanians and Ukrainians. The influence of Russia, Germany, Czech Republic and Austria should also be mentioned.
Within Polish cuisine, you can find specialties recognized around the world and Tasting Poland is here to let you know more about them and to discover Polish recipes. Let me introduce some basic Polish menus by describing how a typical Polish lunch looks like. So, traditionally Polish lunch/dinner, called in Polish 'obiad', is served at 2-3 p.m. in two servings. The first one is a Polish soup which usually is a:
- which is a chicken soup (broth with poultry or beef, served with pasta, sprinkled with plenty of greens), (soup made from soured rye flour and meat, served with potatoes chopped into cubes, sausage, and hardboiled egg), (beet concoction, served with small dumplings with mushroom or bean stuffing - this is called uszka and is similar to Polish pierogi).
- Quite often at the Polish table, we can also find other popular soups, including a cabbage soup, barley soup, or tomato soup.
A culmination of the late lunch is the "second course" (drugie danie). Actually, it is what is commonly understood as a first course (or main) in English, but Poles call it the second (the soup goes first). Polish recipes for first courses are listed in a table above, while a short list of some popular foods served as seconds is below:
- , pork chops in a coating served with potatoes and stewed cabbage,
- roasted chicken with potatoes or fries + cucumber salad called mizeria, , ground cutlet with potatoes and vegetables,
- some kind of Polish dumplings (which I love!:), like kopytka, pyzy, kluski slaskie sprinkled with pork scratchings, fried onion or covered with meat sauce like goulash,
- especially delicious and traditional Polish first courses are pierogi, golabki (cabbage rolls in tomato sauce) and bigos (Polish hunter's stew), but these recipes require more time to be prepared and therefore in many Polish families are not every-day but rather a 'festive' meals,
- I should also mention that many Poles like to eat sweet dishes also for a dinner. A good example is provided by nalesniki (Polish-style pancakes made from a very thin dough), knedle (dumplings stuffed with plums or poppy seeds), pierogi with a sweet curd cheese or noodles with fruit mousses. We have published recipes for these Polish specialties, as well.
Lunch usually ends with a Polish dessert. In Poland, homemade cakes are commonly served. Specialties worth a try are: yeast cake, makowiec (roll with poppy seeds and dried fruits), mazurek, ciders, piernik (ginger cake) and delicious Polish cheesecakes. For those who like to enjoy a special, gourmet taste, we suggest to try paczki (Polish donuts) filled with rose jam.
All Polish recipes here are written in a friendly way, so even people who usually do not like to cook, or who don't know how to cook, can easily prepare some Polish food. Most of the recipes are written for a family of four, but if double or triple the quantities per ingredient, you will get a recipe for a party.