Polish Braised Sauerkraut With Bacon (Kapusta)

Flat-lay of two pots of Polish braised cabbage with bacon and mushrooms, surrounded by chopped parsley, garlic cloves, red wine in a glass, and a wine bottle on a light marbled surface.

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Polish braised sauerkraut with bacon, a tangy and savory side dish packed with gut-friendly probiotics and hormone-balancing ingredients. This kapusta recipe is the perfect side dish for all, holiday gatherings, Sunday dinners, or any time you need a comforting, nourishing meal.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: Eastern European, Polish

Keyword: Polish Braised Sauerkraut With Bacon (Kapusta)

Servings:

Calories: 177kcal

Equipment

Ingredients

50 oz Sauerkraut
6 oz Bacon
1 Onion diced
2 cloves Garlic minced
1 tbsp Caraway seeds
1 1/2 tbsp Marjoram
1/2 tsp Black pepper

Instructions

Drain the sauerkraut but keep the juice. You can rinse it if you want, but I like the flavor to be sharp, and I do not rinse my sauerkraut.
2. Cook diced bacon over medium heat in a large skillet or Dutch oven until crispy. Remove the bacon and drain on a paper towel, leaving the bacon fat in the pan.
3. Add diced onion and cook until translucent, about 5–8 minutes. Add minced garlic and stir in the mushrooms, cooking a few minutes more.
4. Then add the sauerkraut, caraway seeds, marjoram, bay leaves, black pepper, and just a pinch of brown sugar if the sauerkraut is too sharp.
5. Return the bacon to the pot and stir everything together. Add a bit of water, apple juice, or chicken broth to keep things moist.
6. Cover and cook over low heat for 30–45 minutes, stirring occasionally. Taste and adjust seasonings as needed.

Nutrition