Grandma’s Polish Kapusta Recipe is one of those dishes that instantly brings you back to a cozy kitchen filled with the smell of sauerkraut, bacon, and slow-cooked pork. It’s simple, hearty, and made from the kind of ingredients our grandparents always had on hand, nothing fancy, just good old-fashioned Polish food that warms you from the inside out.
This Polish braised cabbage dish is rustic and comforting, with smoky bacon fat, tender pork, and tangy sauerkraut all cooked together until perfectly blended. It’s the kind of recipe that reminds you of Thanksgiving or Christmas dinners, simple living, and slowing down long enough to enjoy what’s simmering on the stove.
What is Kapusta?
In Polish, kapusta simply means cabbage, but when someone says they’re “making kapusta,” they’re usually talking about braised sauerkraut cooked with pork or bacon, a dish that’s been around for generations.
It’s humble, hearty Polish food at its best. Some families make it with mushrooms or apples, others add a mix of sauerkraut and fresh cabbage. Ours has always been simple: sauerkraut, pork, kielbasa, and bacon fat, slowly cooked until everything blends together perfectly.
Why You’ll Love This Recipe
- Old-fashioned comfort: It’s cozy, rich, and perfect for chilly days.
- Simple ingredients: Nothing fancy, just real food.
- Make-ahead friendly: The flavor actually gets better the next day.
- Flexible: Works great on the stove or in a slow cooker.
- Authentic Polish flavor: Smoky, tangy, and deeply satisfying.
Ingredients
If you don’t keep bacon fat on hand, cook up a few slices of bacon first, then use the drippings. You can even toss the bacon into the pot later for extra flavor.
Variations & Add-Ins
Everyone’s family makes kapusta a little differently. Here are a few ways to make it your own:
- Add cabbage: Mix sauerkraut with shredded green cabbage for a milder flavor.
- Add mushrooms: A handful of sautéed mushrooms brings an earthy taste.
- Add an apple: A grated apple balances the sauerkraut’s tang with a touch of sweetness.
- Go meatless: Skip the pork and kielbasa and use butter or olive oil instead of bacon fat.
Recipe Tips
Use real sauerkraut: Look for naturally fermented sauerkraut made with just cabbage and salt, not the kind with vinegar or sugar. Naturally fermented sauerkraut gives you that deep, tangy flavor that develops beautifully as it simmers. If you buy it from a jar or bag, give it a quick rinse, but don’t overdo it. You still want that bite.
Don’t skip the bacon fat: This is where the flavor lives. Bacon fat adds richness, salt, and smoky depth that ties the whole dish together. You can save bacon drippings from breakfast, store them in a jar in the fridge, and use them anytime you make old-fashioned recipes like this.
Brown your meat well: When you brown the pork at the beginning, make sure the pan is hot enough to get some color on the meat. Those golden bits at the bottom of the pot (called fond) are what give kapusta its deep, savory flavor. When you add sauerkraut later, it’ll pick up those browned bits and mix them into the sauce.
Cook it low and slow: Kapusta is not a 30-minute meal. It’s meant to simmer for 3 to 4 hours over medium-low heat, which allows all the flavors to come together. As it cooks, the sauerkraut mellows, the meat becomes tender, and everything turns a beautiful golden color.
Keep an eye on the moisture: Depending on your sauerkraut, it might dry out as it cooks. Add a spoonful of bacon fat, a bit of water, or a splash of homemade chicken broth if it starts sticking to the bottom. You want it moist, but not soupy.
Scrape the bottom when you stir:
Every 20–30 minutes, give it a good stir and make sure to scrape the bottom of the pot. Those caramelized bits are flavor gold, just don’t let them burn.
Adjust the tanginess to your taste: If you like a stronger sauerkraut flavor, don’t rinse it at all. For something milder, rinse once or twice before cooking. You can even mix in half shredded cabbage to tone it down.
Don’t rush it: You’ll be tempted to turn the heat up to speed things along…resist that. The beauty of braised sauerkraut is how the flavors slowly melt together. Turning up the heat can make it too dry or too sharp.
Rest it overnight: Like most Polish braised cabbage dishes, kapusta tastes even better the next day once the flavors have had time to settle. If you’re making it for a family gathering or holiday, plan to cook it the day before and simply reheat it before serving.
Try it in a slow cooker: Once the pork and onions are browned, transfer everything to a slow cooker and cook on low for 6–8 hours. It’s a great way to make it without babysitting the stove all day.
Serve it with something starchy: Kapusta is rich and tangy, and it pairs beautifully with mashed potatoes, boiled potatoes, or a slice of rye bread to soak up the juices.
Freeze for later: This recipe freezes perfectly. Let it cool completely, then pack it into freezer-safe containers or bags. It’s one of those dishes that tastes just as good, if not better when reheated later.
Instructions
- Rinse the sauerkraut: Dump your sauerkraut into a colander, give it a quick rinse under cold water, and drain well. Rinsing takes away some of the saltiness and tang, but don’t overdo it, you want to keep that classic sauerkraut flavor.
- Brown the pork: In a dutch oven, melt about a tablespoon of bacon fat over medium heat. Add your chopped pork and cook until it starts to brown.
- Add the veggies: Toss in the celery and onion. Season with a little salt and pepper, and add another spoonful of bacon fat if things look dry. Cook until the onions turn soft and golden.
- Mix in the good stuff: Add the sauerkraut, kielbasa, and whole allspice. Stir it all together, add another spoon of bacon fat, and season again.
- Slow cook: Turn the heat down to medium-low and let the kapusta cook slowly for about 3–4 hours. Stir every now and then, scraping the bottom to loosen the browned bits, that’s where all the flavor hides. If it’s browning too fast, lower the heat a bit more.
- Serve: When it’s done, the kapusta will be soft, lightly browned, and full of smoky flavor. Serve it hot with a side of mashed potatoes or crusty bread.
Slow Cooker Option
If you want to make this in a slow cooker, brown the pork, onion, and celery on the stove first, then add everything to your slow cooker. Cook on low for about 6–8 hours, stirring once or twice. It’ll turn out just as flavorful, and your house will smell amazing all day.
How to Store and Reheat Kapusta
One of the best things about Polish kapusta (besides how good it tastes) is how well it keeps. In fact, like many old-fashioned Polish recipes, it gets even better after a night in the fridge. The flavors have time to mingle and deepen, and the sauerkraut softens even more. This makes it an excellent make-ahead braised cabbage dish for busy weeks, holiday meals, or meal prep.
To store in the fridge: Let the kapusta cool to room temperature first. Transfer it to an airtight container or a glass jar with a tight-fitting lid. It’ll keep well in the fridge for up to 5 days. The flavors will actually be at their best on day two or three, so don’t hesitate to make it ahead of time.
To freeze: Kapusta freezes beautifully. Once it’s cooled, divide it into portions so you can defrost only what you need later. Place each portion into a freezer-safe container or heavy-duty freezer bag (press out as much air as you can). Label it with the date and freeze for up to 3 months.
When you’re ready to eat, let it thaw overnight in the fridge or set the sealed bag in a bowl of cold water to speed things up.
To reheat: Warm the kapusta gently, don’t rush this step. You can reheat it on the stove over low heat, stirring occasionally, or toss it in the slow cooker on low for an hour or two. If it looks dry, add a spoonful of bacon fat, a drizzle of oil, or a splash of broth or water to loosen it up and bring back that glossy texture.
Pro tip: Avoid microwaving large portions; it tends to dry out and heat unevenly. If you’re reheating a single bowl, cover it loosely and use short intervals, stirring in between.
How to tell it’s still good: Kapusta should smell rich and slightly tangy. If it smells sour in a bad way (like spoiled cabbage) or the texture turns slimy, it’s time to toss it.
The flavor gets better with time: Kapusta is one of those rare dishes that’s even more delicious the next day. The sauerkraut mellows, the pork becomes more tender, and the flavors blend together into something truly special. For that reason, I often make it a day before I plan to serve it — especially if it’s for a family dinner or holiday meal.
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Grandma’s Polish Kapusta
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden Spoon
- Colander
- Slow cooker (optional)
Ingredients
- 2 jars sauerkraut lightly drained and rinsed
- 2 stalks celery chopped small
- 1 medium onion chopped
- 2 pork chops cut into small pieces
- 1 chunk kielbasa about 3” long, diced small
- 3-4 tbsp bacon fat divided
- 1 tsp whole allspice
- salt and pepper to taste
Instructions
- Rinse the sauerkraut: Place sauerkraut in a colander, give it a quick rinse under cold water, and drain well.
- Brown the pork: In a large pot, melt 1 tablespoon of bacon fat over medium heat. Add chopped pork and brown until golden on all sides.
- Add celery and onion: Stir in the celery and onion. Season lightly with salt and pepper. Cook until onions are soft and translucent, adding more bacon fat if needed.
- Combine everything: Add sauerkraut, kielbasa, and allspice to the pot. Stir well, then add another tablespoon of bacon fat and mix thoroughly.
- Braise low and slow: Reduce heat to medium-low and cook for 3–4 hours, stirring every 20–30 minutes and scraping the bottom of the pot. If it’s browning too fast, reduce heat and add a little bacon fat or broth.
- Serve: Once the kapusta is soft, golden, and fragrant, serve warm with mashed potatoes, bread, or pierogi.
Notes
- Use naturally fermented sauerkraut: It gives authentic tang and depth.
- Don’t rush the process: Low and slow cooking is what makes the flavor so rich.
- Add bacon fat as needed: It prevents dryness and enhances the smoky taste.
- Rest overnight: Kapusta tastes even better the next day after the flavors blend.
- Scrape the bottom often: That’s where the best flavor hides.
