Pronounced: [kah-POOS-tah]. kapusta simply refers to this plain sauerkraut. But in many Ukrainian homes, the kapusta base is frequently amplified with a mix of mushrooms and onions, and that is what is meant by the term kapusta. This is my mom’s recipe and one of my families’ most favorite dish for the holidays. We made this every holiday and if we didn’t there would be hell to pay. It is simply the most simple dish with loads of flavor. If you love cooked cabbage you will love this even more!
- 1 stick of butter
- enough flour to make a roux (3-4 TBSP)
- Add milk to make a white sauce
- ¼ tsp thyme, dry
- ¼ tsp garlic powder
- salt and pepper to taste
- 2 packages/jars of sauerkraut (pickled)
- 2 packages of sliced mushrooms
To desalt sauerkraut (this is really important or it won’t taste good):
- Drain and wash sauerkraut
- Put sauerkraut in a pot with water and boil for about 5-10 minutes
- Drain and rinse
- Add new water to the pot and boil for 5-10 minutes
- Drain again.
While the kraut is boiling:
- Saute 2 packages of sliced mushrooms in butter just enough to soften but not caramelized.
To the twice drained (and desalted) sauerkraut:
Add the above white sauce and mushrooms to the drained sauerkraut
Cook over medium heat until the kraut is cooked through and no longer stiff. Salt and pepper to taste.
My mom always boiled or fried 4-5 inch pieces of kabasi (kielbasa) and placed on the top of the kapusta for presentation.
This is probably one of my most favorite Ukrainian dishes next to pierogies (Polish dialect) or pyrohy (Ukrainian dialect).