Kapusta is Polish style sauerkraut. As a kid, I absolutely hated sauerkraut. I remember every time my Polish mom would make it, I would immediately leave the kitchen and hold my nose. For some reason, I detested the smell, especially as it permeated the house. Well, perhaps my palate has changed, but I have come to like sauerkraut – my mom would be so proud! This recipe is an adaptation of my mom’s and Babcia’s (grandmother) recipe. My Babcia would pick her mushrooms and dry them herself.
To soften the sometimes acidic, harsh flavor of sauerkraut, I’ve added fresh cabbage, additional dried mushrooms, vegetable broth, and some balsamic cream vinegar. Make this dish a few days ahead of time, because the flavors improve with each day.
- 3 tbsp organic, salted butter
- 1 tbsp extra virgin olive oil
- 1 large red or white sweet onion, diced
- 3 medium carrots, peeled and diced
- 1 leek, light green and white parts only, diced
- 1/2 tsp caraway seed
- 1/2 head green cabbage, finely shredded
- 1 (12 oz) package or jar of organic sauerkraut (made with cabbage, water and salt only)
- 1 bay leaf
- 1/2 to 1 cup dried mushrooms
- 32 oz vegetable broth
- 2 cups water
- 1 tbsp red wine vinegar
- 2 tbsp balsamic cream vinegar
- 1 tsp freshly ground pepper
- Salt to taste
- Put the sauerkraut in a colander and rinse well with cold water. Set aside.
- Add butter and olive oil to a large stock pot. Saute onion, carrots, leek and caraway seed until onions are translucent (about 8-10 minutes). Add fresh cabbage then sauerkraut, dried mushrooms, bay leaf, vegetable broth and water.
- Bring to a boil, reduce to simmer, and cook for one hour.
- Add the remaining ingredients. And cook for an additional 30 minutes to an hour.